Classic Hawaiian Macaroni Salad Recipe
With fresh veggies and tangy flavor, this Hawaiian pasta salad is just as good as any lunch plate
Equipment
Ingredients
- 1 pound dry elbow macaroni
- ½ cup diced celery
- 1 cup shredded carrots
- ¼ cup grated sweet onion less if your onion has a strong flavor
- ⅓ cup diced red pepper optional
Creamy Dressing
- 1 ½ cups mayonnaise
- ½ cup milk
- 1 Tbsp apple cider vinegar
- 2 Tbsp granulated sugar
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- Dash of cayenne pepper
Instructions
- Cook the macaroni in salted boiling water according to package directions. Drain in a colander. Either rinse with cold water to cool quickly, or chill in the refrigerator for an hour.
- Finely dice the celery and red pepper. Grate the carrots and onion. Set aside.
- For the dressing, combine all of the ingredients in a small bowl. Whisk until smooth.
- In a large bowl, combine the cooled pasta, the celery, carrots, onion, red pepper, and dressing. Stir until all the pasta is well coated.
- Serve immediately, or chill until ready to serve. The pasta will absorb moisture as it chills, so you may need to add additional milk or mayonnaise before serving.
Notes
- Makes about 8 cups of salad.
- I like my pasta cooked al dente, but if you prefer a softer noodle, you can cook your pasta longer.
- Red pepper isn't in traditional Hawaiian macaroni salad, but we love the sweetness and crunch it adds. Feel free to leave it out if you prefer.
Nutrition
Serving: 1gCalories: 264kcalCarbohydrates: 25gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 10mgSodium: 219mgPotassium: 125mgFiber: 1gSugar: 3gVitamin A: 1474IUVitamin C: 5mgCalcium: 22mgIron: 0.5mg
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