Description
Creamy, tangy, and full of flavor, this Hawaiian Macaroni Salad is a perfect side for summer barbecues and gatherings.
Ingredients
Scale
- 1 pound macaroni
- 2 tablespoons apple cider vinegar
- 2 carrots, shredded
- ¼ cup shredded onion (optional)
- 2 ½ cups mayonnaise (Best Foods or Hellman’s, no substitutes!)
- ¼ cup milk
- 2 teaspoons sugar
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Cook macaroni according to package directions. Rinse under cold water until completely cool. Drain well and place in a large bowl.
- Sprinkle the vinegar over the macaroni. Add the shredded carrots and onion (if using). Toss everything together until well combined. Refrigerate for 15 minutes, or until cooled.
- In a separate small bowl, whisk together the mayonnaise, milk, and sugar. Fold this mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Cover and refrigerate for at least 240 minutes (overnight is best).
- Gently stir before serving. If needed, add a little more milk, no more than a tablespoon or two.
Notes
For added flavor, consider mixing in diced celery or bell peppers. Use high-quality mayonnaise for a richer taste, as it is a key ingredient. Allow the salad to chill overnight for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg