Hawaiian Macaroni Salad
Hawaiian-style Macaroni Salad is creamy, tangy, and the perfect sides for BBQs, potlucks, and holiday parties. It's easy to make and sure to be a crowd-pleaser!
Servings: 8 servings
Calories: 618kcal
Ingredients
- 1 pound uncooked elbow macaroni
- ½ cup shredded carrots
- ¼ cup grated onions
- 2 tablespoons apple cider vinegar
- 2 cups mayonnaise
- ½ cup milk
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- green onions, chopped
Instructions
- In a pot over medium heat, bring about 4 quarts of water to a boil. Add elbow macaroni and cook according to the package's direction. Drain well and transfer to a large bowl.
- While still hot, drizzle the apple cider vinegar. Allow to cool.
- In another bowl, combine mayonnaise, milk, brown sugar, salt, and pepper. Whisk together until smooth.
- Add the carrots and onions to pasta. Gently toss to evenly distribute.
- Add ½ of the dressing to the macaroni mixture, and stir to combine. Season with salt and pepper to taste. Let stand for a few minutes to allow pasta to soak up the dressing.
- Add the remaining half of the dressing and stir to fully coat. Garnish with chopped green onions, if desired.
- Cover the bowl with a tight-fitting lid and refrigerate for about 2 to 3 hours to completely chill and the flavors to meld. Serve cold.
Notes
- Toss the macaroni with the apple cider vinegar while still hot and let stand for about 10 to 15 minutes to cool before adding the rest of the ingredients.
- The salad will be soupy in the beginning, but will soak up the dressing at it stands.
- If you want to add meat, toss in cubed Spam.
Nutrition
Calories: 618kcal | Carbohydrates: 48g | Protein: 9g | Fat: 43g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 518mg | Potassium: 191mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1398IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg