Description
Hawaiian Macaroni Salad is a creamy and tangy side dish that captures the essence of summer gatherings. With tender elbow macaroni, fresh veggies, and a luscious dressing, this salad is perfect for potlucks, barbecues, or everyday meals. Each bite transports you to sunny beaches, making it a delightful accompaniment to your favorite grilled foods.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 cup shredded carrots
- 1 cup diced celery
- 4 green onions, chopped
- Salt and pepper to taste
- 2 hard-boiled eggs (optional)
Instructions
- Cook elbow macaroni in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- In a mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- In a large bowl, combine cooked macaroni with shredded carrots, diced celery, green onions, and optional hard-boiled eggs. Toss well.
- Pour the dressing over the pasta mixture and gently fold until everything is coated.
- Cover and refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg