Hawaiian Macaroni Salad
Hawaiian Macaroni Salad is a delightful blend of tender macaroni, tangy-sweet dressing, crunchy veggies, and a creamy texture.
Servings 6 servings
Calories 478kcal
Ingredients
- 8 ounces elbow macaroni noodles - I like to use the jumbo kind
Sauce
- 1¼ cup mayonnaise
- ¼ cup milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
Combine
- 1 cup carrot grated
- 4 scallions sliced
Instructions
- Boil the pasta according to the box directions. Drain and set aside.
- Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl.
- Add the cooked and drained pasta, carrots, and green onions.
- Stir to combine.
- Cover and refrigerate for at least 1 hour to cool before serving. The longer this sits the better!
Notes
- Keep leftovers refrigerated for up to 4 days.
- You can use any short pasta you like.
- Try adding celery, grated onion, or a boiled egg to change it up.
Nutrition
Serving: 1serving | Calories: 478kcal | Carbohydrates: 32g | Protein: 6g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 706mg | Potassium: 202mg | Fiber: 2g | Sugar: 4g | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg | Net Carbohydrates: 30g