Hawaiian Macaroni Salad
A delightful and nostalgic dish that brings the flavors of the islands right to your kitchen, this creamy, tangy pasta salad is perfect for family gatherings or as a side dish.
Ingredients
Main Ingredients
- 8 oz elbow macaroni Cooked and drained to al dente perfection.
- 1 cup mayonnaise Preferably full-fat for creaminess.
- 0.5 cup milk Whole or 2% milk for added lightness.
- 1.5 tbsp apple cider vinegar Adds a zingy kick.
- 2 tbsp sugar Balances the tanginess.
- 1 cup carrots Grated into fine shreds.
- 0.5 cup onion Finely chopped for flavor.
- 0.75 tsp salt Adjust to taste.
- 0.5 tsp black pepper Freshly ground for warmth.
Instructions
Preparation
- Begin by boiling a pot of salted water. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- In a large mixing bowl, combine the mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper. Use a whisk to blend the ingredients until the mixture is smooth and creamy, ensuring there are no lumps from the mayonnaise.
- Add the grated carrots and finely chopped onion to the dressing. Stir well to make sure the vegetables are evenly coated.
- Once the macaroni has cooled, add it to the vegetable mixture in the bowl. Gently fold the pasta into the dressing and vegetables.
- Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least one hour.
- After chilling, give the salad a final stir and serve it chilled.
Notes
For added flavor, you can add diced bell peppers or sweet peas. For a twist, replace half of the mayonnaise with Greek yogurt. Don't rush the chilling time.