Hawaiian Macaroni Salad
A creamy, tangy, and slightly sweet pasta dish that's a wonderful side for grilled meats, sandwiches, or a potluck favorite.
Ingredients
Pasta
- 1 pound elbow macaroni
Dressing
- 1 cup mayonnaise Use whole milk for a creamier dressing.
- 1/2 cup whole milk
- 1 tablespoon apple cider vinegar Adjust with more or less to taste for balance.
- 1 teaspoon sugar Adjust to taste.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 cup grated carrots
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion Optional
Instructions
Preparation
- Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Add the cooled macaroni, grated carrots, chopped celery, and onion (if using) to the bowl with the dressing. Stir gently until all the pasta and vegetables are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until chilled and the flavors have melded together.
- Before serving, give the salad a quick stir and adjust seasoning if needed. Serve cold and enjoy!
Notes
Don't overcook the pasta; al dente texture holds up better in the salad. Let the salad chill for at least 2 hours so the flavors fully develop. Store in an airtight container for up to 3-4 days in the refrigerator.