Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

from ibelieveicanfry.com
115 min
12 servings

This Hawaiian macaroni salad recipe is the perfect combination of creaminess, tang, and fresh veggies.

Ingredients

  • 1 lb elbow macaroni
  • 1/4 cup apple cider vinegar
  • 2 cups whole milk, divided
  • 2 cups mayonnaise
  • 1 tbsp brown sugar
  • 2 large carrots, peeled and grated
  • 1 celery stalk, minced
  • 4 green onions, thinly sliced
  • salt and pepper

Directions

  1. 1

    Bring 4 quarts of salted water to a boil.

  2. 2

    Add macaroni and cook until very soft, about 15 minutes. No al dente here.

  3. 3

    Drain macaroni and return to pot. Pour the cider vinegar over the macaroni and combine. Let cool for 10 minutes.

  4. 4

    While the pasta cools, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 teaspoon of salt and 2 teaspoons of pepper.

  5. 5

    Once cooled, add the dressing to the cooked pasta and stir to combine. Cool completely to room temperature.

  6. 6

    Add remaining milk and mayonnaise, along with carrot, celery, and green onions. If you’re adding grated onions or peas, now is the time for those as well.

  7. 7

    Stir to combine and season with salt and pepper to taste.

  8. 8

    Refrigerate for at least one hour before serving.