Hawaiian macaroni salad recipe
This Hawaiian macaroni salad recipe is creamy, slightly sweet, and served cold. It makes a perfect side dish for a hot summer BBQ. This is easy to make with few ingredients.
Ingredients
- 1 pound dry elbow macaroni usually one box or package
- 1 Tablespoon table salt for the boiling water
- 3 Tablespoon apple cider vinegar (ACV)
- 2 cups mayonnaise
- ½ cup milk
- ¼ cup finely diced sweet onion
- 1 cup shredded carrots
- 1 Tablespoon sugar
- 1/2 teaspoon salt, more to taste after chilling overnight
- Pepper to taste
- Optional: 2 tablespoons of finely chopped parsley for color and freshness
- Optional: 1/4 cup chopped deli ham or prosciutto
Instructions
- Prep ingredients – Finely dice the onion. Shred the carrots. Set aside.
- Cook the macaroni according to the package directions, adding another 1-2 minutes cook time so the macaroni is soft but not overcooked.
- Add the ACV, onion, and carrots to a large non-reactive bowl. Set aside.
- When the macaroni is done, drain the macaroni well. Then add the drained macaroni to the bowl with the ACV, onion, and carrots. Set aside.
- In a separate medium bowl, gently whisk together the mayo, milk, sugar, salt, and pepper (if using)
- Scrape this mayo mixture into the macaroni bowl and mix thoroughly but gently, since the macaroni is soft.
- Cover the bowl and move it to the refrigerator. Allow it to chill overnight.
- Stir before serving; if using the parsley or chopped ham/prosciutto add now. Taste and adjust salt and pepper as desired.
Notes
Nutrition calculated without ham or prosciutto.
Nutrition
Serving: 1cupCalories: 492kcalCarbohydrates: 37gProtein: 7gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 20gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 20mgSodium: 1115mgPotassium: 178mgFiber: 2gSugar: 4gVitamin A: 2187IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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