Description
This Hawaiian Macaroni Salad is so good, it’s addictive. Easy to make, feeds a crowd, and tastes awesome.
Ingredients
Scale
- 1/2 lb elbow macaroni
- 1/4 cup onion, minced
- 2 tablespoons shredded carrots
- 1 cup real, whole mayonnaise
- 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. Drain, rinse thoroughly with cold water; be sure to drain well.
- Step: Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.
Notes
Cooking pasta in salted water enhances flavor. Rinsing the cooked macaroni with cold water removes excess starch and stops the cooking process to prevent sticking. Chilling for 2-3 hours or overnight allows the flavors to meld perfectly.
- 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: 17.7 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, L&L BBQ copycat, creamy mac salad, Asian American side dish