Hawaiian Macaroni Salad
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 a refreshing side dish perfect to pair with any meal. Plus, it can be made vegan and gluten-free!
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
- To make this vegan friendly, substitute the milk with soy milk and use vegan mayo.
- Gluten free pasta works really well in this recipe if you’re needing a gluten free option.
- Allow the salad to chill completely before serving.
- Nutritional info is calculated using chickpea macaroni, light mayo and 1 tsp sugar. If you used whole wheat macaroni, you'd have the same general nutritional information but would have only 6 grams of protein and 2 grams of fiber per serving.
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