Description
A creamy and savory Hawaiian Macaroni Salad, perfect for potlucks and picnics, combining flavors of vegetables, tuna, and hard-boiled eggs.
Ingredients
Scale
- 1 lb elbow macaroni
- 1/4 cup apple cider vinegar
- 2.5 cups Best Foods or Hellmann’s Mayo (reserve 1/2 cup)
- 1/2 cup onion (finely grated)
- 1/2 cup carrot (shredded)
- 3 scallions (chopped)
- 1 can canned tuna (about 5oz)
- 2 eggs (hard boiled, peeled and roughly chopped)
- 1/4 tsp white pepper
- 1/2 tsp black pepper (or to taste)
- 1 tsp kosher salt (or to taste)
Instructions
- Cook macaroni in salted boiling water for 3-4 minutes past the instructions for al dente.
- Once drained and cooled, add the apple cider vinegar to the pasta.
- Add the mayo, onion, carrot, scallions, tuna, eggs, black and white pepper, and salt to the macaroni.
- Cover the salad with plastic wrap and refrigerate for 1-2 hours until chilled.
- When ready to serve, add the reserved mayo to achieve your desired consistency.
Notes
For extra crunch, consider adding diced celery or bell peppers. Adjust seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg