Description

This Hawaiian Macaroni Salad is so good, it’s addictive. Easy to make, feeds a crowd, and tastes awesome. Don’t be surprised when people go back for seconds and thirds of this mac salad.

Ingredients

Scale

1/2 lb elbow macaroni
1/4 cup onion, minced
2 tablespoons shredded carrots
1 cup mayonnaise (real, whole mayo)
1/4 cup green onion, thinly sliced
1/2 teaspoon white pepper
1 teaspoon kosher salt
freshly chopped parsley (optional, for garnish)

Instructions

Step: Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions.
Step: Drain, rinse thoroughly with cold water; be sure to drain well.
Step: Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well.
Step: Chill 2-3 hours or overnight. Toss again right before serving.

Notes

Cooking pasta in salted water can make a big difference in the flavor of your macaroni. Rinse cooked macaroni thoroughly with cold water to remove excess starch and stop the cooking process. Chill the salad for at least 2-3 hours to allow flavors to meld.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Asian American

Nutrition

Serving Size: 1 serving
Calories: 308 kcal
Sugar: 2.7 g
Sodium: 353.9 mg
Fat: 21.1 g
Saturated Fat: 3.3 g
Unsaturated Fat: 17.8 g
Trans Fat: 0.1 g
Carbohydrates: 25 g
Fiber: 1.9 g
Protein: 4.3 g
Cholesterol: 11.6 mg

Keywords: Hawaiian Macaroni Salad, Mac Salad, BBQ Side Dish, Easy Pasta Salad