Hawaiian Macaroni Salad Recipe
Experience a taste of the islands with our Hawaiian Macaroni Salad. The perfect mix of creamy, sweet, and tangy, it's the ultimate side dish for your sunny day gatherings.
Servings: 8
Calories: 651kcal
Ingredients
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar
- 2 cups mayonnaise divided
- 2 cups whole milk divided
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 bunch scallions sliced thin (about 5-7 scallions)
- 1 1/2 cups shredded carrot
- 1 1/2 cups minced celery
Instructions
- Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot, and immediately toss with vinegar. Let cool for ten minutes.
- In a large bowl, whisk together 1 cup of mayonnaise, 1 ½ cups of whole milk, brown sugar, salt, and pepper.
- Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
- Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup of mayonnaise and the ½ cup of whole milk, and pour over the macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
- Chill in the refrigerator until cold.
Video
Notes
Store leftovers of your Hawaiian Macaroni Salad in an airtight container in the fridge to keep it fresh for up to 5 days. Freezing is not recommended, as it can negatively affect the creamy texture.
Nutrition
Serving: 1serving | Calories: 651kcal | Carbohydrates: 50g | Protein: 10g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 851mg | Potassium: 379mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4247IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 1mg
