Hawaiian Macaroni Salad
Hawaiian-style Macaroni Salad is creamy, tangy, and the perfect sides for BBQs, potlucks, and holiday parties. It's easy to make and sure to be a crowd-pleaser!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound uncooked elbow macaroni
- 1/2 cup shredded carrots
- 1/4 cup grated onions
- 2 tablespoons apple cider vinegar
- 2 cups mayonnaise
- 1/2 cup milk
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- green onions, chopped
Instructions
- 1
In a pot over medium heat, bring about 4 quarts of water to a boil. Add elbow macaroni and cook according to the package's direction. Drain well and transfer to a large bowl.
- 2
While still hot, drizzle the apple cider vinegar. Allow to cool.
- 3
In another bowl, combine mayonnaise, milk, brown sugar, salt, and pepper. Whisk together until smooth.
- 4
Add the carrots and onions to pasta. Gently toss to evenly distribute.
- 5
Add 1/2 of the dressing to the macaroni mixture, and stir to combine. Season with salt and pepper to taste. Let stand for a few minutes to allow pasta to soak up the dressing.
- 6
Add the remaining half of the dressing and stir to fully coat. Garnish with chopped green onions, if desired.
- 7
Cover the bowl with a tight-fitting lid and refrigerate for about 2 to 3 hours to completely chill and the flavors to meld. Serve cold.