Description
Classic Hawaiian macaroni salad – creamy, tangy, and easy to make. The perfect BBQ or plate lunch side dish everyone loves.
Ingredients
8 ounces dry elbow macaroni
1 tablespoon apple cider vinegar
1 carrot, peeled and grated
2 tablespoons grated onion
1 ¼ cups Best Foods or Hellman’s mayonnaise
2 tablespoons milk
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Instructions
1. In a pot of boiling salted water, cook macaroni until very tender. Drain and transfer to a mixing bowl.
2. Sprinkle apple cider vinegar over the pasta, add grated carrot and onion, and stir.
3. Let it cool slightly, about 10 to 15 minutes.
4. Whisk together mayonnaise, milk, and sugar in a small bowl.
5. Combine with macaroni and season with salt and pepper to taste.
6. Cover and refrigerate for at least 1 hour or overnight.
7. Before serving, stir gently and add milk or mayo if needed to loosen consistency.
Notes
For best flavor, make ahead and chill overnight. Use full-fat mayonnaise for the creamiest texture.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Hawaiian macaroni salad, mac salad recipes, creamy pasta salad, BBQ side dish, plate lunch