Print

Hawaiian Macaroni Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and tangy salad with elbow macaroni, grated carrots, and a hint of apple cider vinegar, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 1 cup mayonnaise
  • 1/2 cup grated carrot
  • 1/4 cup finely chopped onion
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Boil the pasta. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool down the pasta.
  2. Prepare the dressing. In a large bowl, combine the mayonnaise, apple cider vinegar, salt, and pepper. Stir until well blended.
  3. Mix in the vegetables. Add the grated carrots and finely chopped onions to the dressing. Mix well to ensure every piece is coated.
  4. Combine the pasta. Gently fold the cooled macaroni into the dressing and vegetable mixture. Make sure it’s all evenly coated—nothing should be left dry!
  5. Chill before serving. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together. This is where the magic happens!
  6. Final touches. Before serving, give the salad a good stir to refresh it. Taste and adjust the seasoning with extra salt and pepper if needed.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the salad thickens, stir in a little more mayo before serving.

Nutrition

Find it online: https://lunarecipez.com/hawaiian-macaroni-salad/

Scroll to Top