Hawaiian Macaroni Salad
For me, there is nothing better than tender macaroni, crisp carrot, creamy mayo, and tangy apple cider vinegar all mixed. I have just described my Hawaiian macaroni salad, which is a non-negotiable at most of our cookouts or picnics. Did I mention that I can whip all of this up in just 30 minutes? Another reason why I love it!
Servings: 12 cups
Calories: 246kcal
Ingredients
- 1 pound macaroni use whole wheat macaroni or chickpea macaroni for a healthier option
- 2 tbsp apple cider vinegar
- 1 carrot grated
- 3 green onion thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
- 2½ cups mayo use a light mayo or vegan mayo for a healthier option
- ½ cup milk use low fat milk for a healthier option
- 1 tsp sugar, optional
Instructions
- Cook macaroni as directed on the packaging. Drain and pour into a mixing bowl.
- Pour the vinegar over the macaroni and stir to combine. Add the carrot, green onion, salt and pepper and stir.
- In a separate bowl mix together the mayo, milk and sugar.
- Fold the mayo mixture into the macaroni. Allow to cool before covering and storing in the fridge to chill completely.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- My #1 Secret Tip for this Hawaiian macaroni salad is to pour the vinegar over the warm pasta. I know it sounds like an insignificant detail, but I promise you, this is what has made all the difference. The first few times I made this salad, I waited until the macaroni cooled, and the flavor just did not sink in the same way.
- Do not overcook your macaroni: I make sure my macaroni is firm to the bite, so that it does not break apart when mixing, or turn to mush.
- Make ahead of time: The longer I allow this salad to refrigerate, the better. The extra time really gives the macaroni a chance to absorb all the other flavors. And if it seems a bit too thick, loosen it up with a splash of milk.
- Use good-quality apple cider vinegar: Not all apple cider vinegars are created equal. To really get all the benefits, I make sure that mine is organic, unfiltered, and raw.
- Use the fine grate for carrots: If it is one of those days where my kids are being particularly picky eaters, I use the fine grate for the carrots. They are not as obvious in the salad and can go unnoticed.
Nutrition
Serving: 1cup | Calories: 246kcal | Carbohydrates: 27g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 444mg | Potassium: 56mg | Fiber: 6g | Sugar: 6g