Hawaiian Macaroni Salad Recipe
Hawaiian Macaroni Salad (Mac Salad) is made with a handful of simple ingredients and a super creamy dressing. This easy recipe is the perfect side dish for summer cookouts!
Servings: 15
Cost: $10
Ingredients
- 1 pound dry elbow macaroni
- 2½ cups mayonnaise
- 2 tbsp apple cider vinegar
- ¼ cup half and half whole milk or 2%
- 1 tbsp granulated sugar
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ cup yellow onion grated with juice
- 2 small carrots grated
- 2 small celery ribs finely diced
Instructions
- Cook the macaroni in a large pot of water until soft or a little past al dente. Or cook in the Instant Pot
- Drain macaroni in colander, and rinse under cold water. Allow to drain
- Sprinkle ACV over cooked pasta, and stir. Set aside
- In a large bowl, mix the mayo, half and half or milk, and sugar until well combined
- Add the cooked macaroni and stir in remaining ingredients until well blended
- Refrigerate in a covered container for 2 hours or until ready to serve.
Notes
ACV can be added right after cooking pasta for more tang or with the dressing.
Use real mayo and not Miracle Whip as the flavors won't be the same.
Grate the onion for more authentic flavor.
Can be made a day ahead of time. Add a little milk and mayo before serving if needed.
Nutrition
Calories: 379kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 402mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1155IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg