Description
This Hawaiian Macaroni Salad is a creamy, tangy, and refreshing side dish packed with vibrant flavors. The perfect blend of mayonnaise, milk, and apple cider vinegar, along with shredded carrot, celery, and onions, make it a great addition to any summer BBQ or family gathering.
Ingredients
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8 oz elbow macaroni
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1¼ cups mayonnaise
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¼ cup whole milk
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1 tablespoon apple cider vinegar
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1 teaspoon sugar
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1 teaspoon salt
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¼ teaspoon black pepper
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1 large carrot, shredded
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½ cup chopped celery
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⅓ cup chopped green onion, plus more for serving
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¼ cup grated yellow onion
Instructions
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Cook the Macaroni:
Cook the elbow macaroni according to the package instructions. Once cooked, drain and rinse the macaroni under cold water to stop the cooking process. Set aside to cool. -
Prepare the Dressing:
In a large bowl, whisk together the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until well combined and smooth. -
Mix the Salad:
Add the cooled macaroni to the bowl with the dressing. Stir to coat the pasta thoroughly. -
Add Vegetables:
Fold in the shredded carrot, chopped celery, chopped green onion, and grated yellow onion. Mix until everything is evenly distributed. - Chill and Serve:
Cover the bowl and refrigerate the salad for at least 1–2 hours to allow the flavors to meld together. Before serving, garnish with additional chopped green onions, if desired.
Notes
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For a more authentic Hawaiian flavor, add a small amount of crushed pineapple or diced ham to the salad.
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This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Adjust the amount of milk to achieve your desired consistency for the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian, American