Description
This Hawaiian Macaroni Salad is a creamy, flavorful side dish that’s perfect for barbecues, picnics, or as a refreshing addition to any meal. The combination of tender elbow pasta, shredded carrots, celery, and tangy apple cider vinegar, all coated in a rich mayonnaise dressing, makes this a crowd-pleaser. Optional cubed ham adds a savory twist, but the dish is just as delicious without it.
Ingredients
Scale
- 2 cups elbow pasta, uncooked
- 1 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon granulated sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded carrots
- 1 cup celery, finely chopped
- 1/2 cup yellow onion, finely chopped
- (Optional) 1 cup ham, cubed
- Green onions, roughly chopped (for garnish)
Instructions
- Cook the elbow pasta according to package directions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper. Stir until well combined.
- Add the cooled pasta to the dressing and mix until the pasta is evenly coated.
- Stir in the shredded carrots, chopped celery, and finely chopped onion. If using, add the cubed ham.
- Cover and refrigerate the salad for at least 1 hour to let the flavors meld together.
- Before serving, garnish with chopped green onions.
Notes
- If you prefer a lighter version, you can substitute Greek yogurt or a combination of sour cream and mayonnaise for the dressing.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
- Feel free to adjust the sugar and vinegar ratio based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for pasta)