This Hawaiian macaroni salad features tender macaroni, crunchy carrots, tangy apple cider vinegar, aromatic green onion, and delicious mayo for authentic Hawaiian flavors everyone will love. Light, bright, and creamy, this macaroni salad is perfect to pair with any meal.
Plant-Based: This Hawaiian style macaroni salad is a dream come true for vegetarians and can easily be made vegan.
Start by following the package directions to cook your dry elbow macaroni, adding to a large pot of boiling water.
Once cooked to al dente, drain the macaroni noodles and transfer them into a large bowl. Pro tip: As the pasta cooks you can prep your veggies!
Next, pour the apple cider vinegar over the warm pasta and stir until well combined. Add the shredded carrot, chopped green onions, salt, and black pepper, and give it another good stir.
In a separate small bowl, mix together 2 1/2 cups mayonnaise, a little milk, and a bit of sugar to create a creamy dressing.
Gently fold the mayo mixture into the macaroni, guaranteeing all the noodles are well coated.