Hawaiian Macaroni Salad Recipe
This Hawaiian Macaroni Salad is the perfect side dish for the upcoming warmer weather. This macaroni salad is light, creamy and has a perfectly tangy, sweet dressing. This pasta salad is simple and delicious. Elbow pasta, mayonnaise, milk, sugar, apple cider vinegar, carrots and green onion make up this delicious, refreshing salad.
Servings 6 servings
Calories 261kcal
Ingredients
- 8 ounces elbow macaroni noodles Note 1
- 1 ¼ cup mayonnaise
- ¼ cup milk
- 1 Tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded carrots
- 4 stalks chopped scallions
Instructions
- Boil 8 ounces elbow macaroni noodles according to the box directions. Drain and set aside.
- Whisk 1 ¼ cup mayonnaise, ¼ cup milk, 1 Tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, and ¼ teaspoon black pepper in a large mixing bowl.
- Add the cooked pasta, 1 cup shredded carrots, and 4 stalks chopped scallions. Stir to combine all ingredients.
- Cover and refrigerate for 1 hour to cool and blend flavors. Can be refrigerated overnight. The longer this sits the better.
- Serve and enjoy.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
StorageL Keep leftovers refrigerated in an airtight covered container for up to 4 days.
Note 1 Use any short pasta you like.
I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 815mg | Potassium: 122mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3687IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
