Hawaiian Macaroni Salad
Hawaiian macaroni salad is creamy, sweet, and tangy with soft pasta and a simple mayo dressing. This easy side dish works great for BBQs, potlucks, and family dinners.
Servings: 10 servings
Calories: 565kcal
Ingredients
Macaroni Salad
- 16 ounces elbow macaroni cooked according to box directions, drained
- ½ cup carrots finely grated
- ¼ cup sweet yellow onion grated
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Dressing
- 2½ cups mayonnaise
- ½ cup whole milk
- 2 teaspoons granulated sugar
Instructions
- While the cooked, drained macaroni is still hot, add the cooked macaroni, grated carrots, grated onion, apple cider vinegar, kosher salt and pepper to a large mixing bowl. Gently stir to completely incorporate the salad. Cover the mixing bowl and let the mixture sit for 10 to 15 minutes.
- Using a small mixing bowl, whisk together the mayonnaise, milk and sugar until smooth.
- Gently fold the dressing into the macaroni salad. Cover and chill in the refrigerator for 2 hours to overnight. Before serving, gently stir the macaroni salad.
Notes
- Any mayonnaise will work in this great recipe, I chose the lighter Kraft Mayo, but some swear by Dukes.
- Follow the directions on the macaroni package for the cooking time of the pasta. You’ll want it to be al dente and not too soft.
- Just before serving, if the macaroni salad is a bit stiff, you can stir in 1 to 2 tablespoons of milk.
Nutrition
Calories: 565kcal | Carbohydrates: 37g | Protein: 7g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 601mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1126IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg