Hawaiian Macaroni Salad

5 from 10 votes

Hawaiian Macaroni Salad is creamy, delicious and made with simple pantry ingredients. This pasta salad is the perfect side dish to make this summer.

Prep Time15

Cook Time10

Refrigerate2

Total Time2 25

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $4.38, $0.37 per Servings

Ingredients

16 ounces Macaroni Pasta
2 Tablespoons Apple Cider Vinegar
2 Carrots peeled and shredded
5 Green Onions thinly sliced
2 cups Mayonnaise Hellman’s or Best Foods Real Mayonnaise
¼ cup Milk
2 teaspoons Sugar
2 teaspoons Pepper
1 teaspoon Salt

Instructions

Cook 16 ounces elbow macaroni according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Transfer the pasta to a large mixing bowl.
Pour 2 tablespoons apple cider vinegar over the pasta and toss to coat. Add 2 peeled and shredded carrots and 5 thinly sliced green onions. Stir to combine and allow the mixture to cool completely.
In a separate bowl, whisk together 2 cups mayonnaise, ¼ cup milk, and 2 teaspoons granulated sugar until smooth.
Pour the dressing mixture over the pasta salad. Gently toss to coat the ingredients with the dressing.
Season with 1 teaspoon salt and 2 teaspoons black pepper, then stir to combine.
Cover and refrigerate for at least 2 hours (you can refrigerate overnight). Stir before serving and serve cold. Enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 3 days.

Nutrition