Description
A creamy, comforting, and refreshing Hawaiian-style macaroni salad. This classic side dish is the perfect balance of tangy and sweet, featuring tender pasta tossed in a rich, velvety dressing with a crunch of fresh carrots and onion.
Ingredients
Scale
- ½ lb elbow macaroni
- 3 tablespoons apple cider vinegar
- 1 ½ teaspoons kosher salt, divided
- ½ cup whole milk, plus more as needed
- 3 tablespoons sugar
- 1 cup mayonnaise, divided
- ¼ cup white onion, grated
- 1 cup carrot, grated
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 scallions, thinly sliced, for garnish
Instructions
- Step: Drain the cooked macaroni and transfer to a large bowl.
- Step: While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
- Step: In a small bowl, mix together 1 teaspoon of salt, ½ cup of milk, the sugar, and ½ cup of mayonnaise.
- Step: Toss the mayonnaise mixture with the slightly warm macaroni until well coated.
- Step: Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
- Step: Add the remaining ½ cup of mayonnaise, the onion, and carrots to the cooled macaroni.
- Step: If the pasta appears dry, add up to ¼ cup more milk. Season with the remaining ½ teaspoon of salt and the pepper.
- Step: Garnish with the scallions before serving.
Notes
Ensure the macaroni is cooked until very soft, as it absorbs the dressing better than al dente pasta. This salad tastes best when chilled thoroughly before serving.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Side Dish
- Method: Stove Top
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 682 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 38 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 35 mg
Keywords: Hawaiian, Mac Salad, Pasta Salad, Side Dish, Vegetarian, Picnic, Easy