Description
This Hawaiian Macaroni Salad combines simple ingredients for the best tangy & creamy salad. It's the perfect side dish for Spring and Summer holidays and bbq's. Plus, it only takes 20 minutes to make!
Ingredients
Scale
- 1 (16 ounce) dry elbow macaroni noodles
- 1 stalk of celery, diced fine
- 1 carrot, peeled and grated
- 1/8 cup of yellow onion, grated
- 1 and 1/2 cup mayonnaise
- 1 tablespoon granulated sugar
- 1/3 cup whole milk
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Peel and grate the carrot and the onion on the large side of the grater. Finely dice celery and set aside.
- Bring a large pot of water to a boil and add in pasta. Cook about 9 to 11 minutes, just about 1 minute past al dente.
- Drain pasta in a colander and rinse pasta with cold water. Shake out water and transfer pasta to a large bowl.
- Into a bowl, whisk together milk, mayonnaise, sugar, apple cider vinegar, salt and pepper until fully combined.
- Into the pasta bowl, add in the celery, onion, and carrot and stir to combine.
- Pour over the half the creamy mayonnaise sauce over the pasta and stir to combine. Add remaining sauce and stir.
- Refrigerate for at least two hours. Stir well and serve this delicious salad!
Notes
- To help the pasta from sticking, add in 1 teaspoon of salt and 1 teaspoon of olive oil in with the boiling noodles.
- Don't overcook the pasta. You want the elbow macaroni still firm to the bite.
Make sure to store in the fridge at least 2 hours before serving. It helps to thicken up the sauce and makes the salad the best creamy texture.
- Prep Time: 5 minutes
- Cooling Time: 2 hours
- Cook Time: 15 minutes
- Category: side dish
- Method: stovetop
- Cuisine: Hawaiian