Hawaiian Macaroni Salad

Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.

Ingredients

  • 16 ounces elbow pasta
  • 1/4 cup grated onion
  • 1/4 teaspoon garlic powder
  • 2 tablespoons apple cider vinegar
  • 2 cups mayonnaise
  • 1/2 cup whole milk
  • 1 tablespoon sugar
  • 2 shredded carrots
  • salt and pepper

Instructions

  • Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.
  • Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.
  • In a medium bowl, whisk together mayonnaise, milk, and sugar.
  • Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.
  • Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.

Notes

Be sure not to overcook your pasta or it will have a mushy texture. If you to dress it up some, add diced ham or chopped pineapple.

Nutrition

Calories: 479kcal

Full recipe here.

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Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.