Creamy Hawaiian Macaroni Salad
A classic Hawaiian macaroni salad that's creamy, balanced, and made with easy everyday ingredients.
Servings: 8 servings
Calories: 611kcal
Ingredients
- 16 ounces macaroni
- 2 tablespoons apple cider vinegar
- 2 cups mayonnaise
- ¼ cup milk
- 1 tablespoon granulated sugar
- ½ cup shredded carrots
- ½ cup shredded onion
- 2 scallions sliced
- Salt and pepper to taste
- Instructions
Instructions
- Cook. Bring a large pot of salted water to a boil. Cook the macaroni 1–2 minutes longer than package directions, until very soft. Drain but do not rinse.
- Mix in vinegar. Place the hot macaroni in a large bowl and toss with the apple cider vinegar. Let it cool slightly.
- Make dressing. In a small bowl, whisk together the mayonnaise, milk, and sugar until smooth.
- Combine. Pour the dressing over the macaroni. Add the shredded carrots, onion, and scallions. Season with salt and pepper and mix well.
- Chill. Cover the bowl with greased plastic wrap and refrigerate for at least 6 hours, or overnight. Stir before serving. Add a splash of milk if the salad seems dry after chilling.
Notes
Don’t rinse the pasta: Leaving it warm helps the dressing absorb better.
Onion tip: Grated onion will be watery—this is normal and blends easily into the salad.
Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving.
Onion tip: Grated onion will be watery—this is normal and blends easily into the salad.
Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving.
Nutrition
Calories: 611kcal | Carbohydrates: 46g | Protein: 8g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 369mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1415IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg