Hawaiian Macaroni Salad
Hawaiian Macaroni Salad is made using simple pantry ingredients to create an ultra creamy macaroni salad with an island twist! This no-frills, simple pasta salad is an easy recipe to make for a cookout, barbecue, summer gathering, or luau.
Servings 15
Calories 325kcal
Ingredients
- 1 box (16 oz) elbow macaroni
- 1 large carrot (peeled & grated)
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped sweet onion (or grated onion)
Creamy Dressing
- 2 cups mayonnaise
- 1/4 cup whole milk
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Once the water is at a rolling boil, add the dry elbow macaroni and cook according to the package instructions until soft (don't cook to al dente, as true Hawaiian macaroni salad has a softer texture).Drain noodles well, but do not rinse, and set it aside to cool to room temperature.1 box (16 oz) elbow macaroni
- In a small bowl, whisk together the mayonnaise, milk, apple cider vinegar, granulated sugar, kosher salt, and black pepper until smooth and combined.2 cups mayonnaise, 1/4 cup whole milk, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Add the cooled elbow macaroni, grated carrot, celery, and onion into a large bowl. Stir everything together until combined.1 large carrot, 1/2 cup finely chopped celery, 1/4 cup finely chopped sweet onion
- Pour the creamy dressing over top and stir until everything is combined well and the macaroni is coated in the dressing.
- Cover the bowl, with a lid or plastic wrap, and refrigerate for at least 4-6 hours before serving. Refrigerate up to 24 hours in advance (overnight) to allow the flavors even more time to meld together and for the salad to chill thoroughly.
- Before serving, stir the salad again to redistribute the mayonnaise dressing. Taste and adjust the seasoning if needed and add a touch more mayonnaise or milk to moisten the salad back up (this is especially important if refrigerating overnight as the salad can dry out slightly).
Nutrition
Calories: 325kcal | Carbohydrates: 25g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 354mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 843IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.5mg