Description
A creamy and classic Hawaiian macaroni salad recipe that’s easy and quick to make.
Ingredients
Scale
- 1 pound Elbow Macaroni
- 1 and 1/2 cups Mayonnaise
- 1/4 cup Milk
- 2 tablespoons Sugar
- 2 tablespoons Apple Cider Vinegar
- 1 and 1/2 teaspoons Salt
- 1/4 teaspoon Pepper
- 1/4 cup Yellow Onion, shredded
- 1 large carrot, shredded
Instructions
- Cook the pasta: Cook the macaroni according to the package. Strain and rinse it with cold water and then transfer it to a large bowl.
- Make the dressing: In a bowl, combine and mix the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper. Fold in the grated onion and carrot.
- Make the salad: Pour the dressing over the pasta and mix until it is fully incorporated. Cover and refrigerate the salad for up to 1 hour before serving. If the noodles have absorbed much of the dressing, just mix in a couple of tablespoons of milk and it will become creamy.
Notes
Cook the noodles to al dente to ensure they are not mushy. Rinse the noodles with cold water to stop the cooking process. Making the salad ahead of time and storing it in the fridge overnight intensifies the flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Stove top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 369 kcal
- Sugar: 4 g
- Sodium: 375 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: Hawaiian macaroni salad, creamy pasta salad, side dish, American cuisine