Description
Easy and quick, this Hawaiian Macaroni Salad is made with tender noodles, milk, mayonnaise, onion, green onion, carrots, and apple cider vinegar for a zingy, creamy, and perfect side dish.
Ingredients
Scale
- 1 lb elbow pasta
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/4 cup grated onion
- 2 cups mayonnaise
- 1/2 cup milk
- 1 tbsp brown sugar
- 1/2 cup grated carrot
- 1/4 cup chopped green onions
- kosher salt and fresh ground pepper to taste
Instructions
- Step: Bring a large pot of salted water to a boil and cook the pasta to just al dente, approximately 7-8 minutes.
- Step: Drain the pasta and transfer to a bowl. Pour the apple cider vinegar and garlic powder over the pasta. Toss to coat and allow to cool for 10 minutes.
- Step: Meanwhile, whisk together the mayonnaise, milk and sugar.
- Step: Stir the grated onion into the pasta. Pour the dressing over the pasta and fold to combine.
- Step: Add the grated carrot and green onions to the pasta. Toss to coat.
- Step: Season with salt and pepper, to taste.
- Step: Cover and refrigerate for 1 hour or overnight.
Notes
You can make Hawaiian Macaroni Salad up to 36 hours in advance. Cover and store in the refrigerator until ready to serve.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 248 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 17 mg