Description
A creamy and classic Hawaiian macaroni salad recipe that's easy and quick to make.
Ingredients
- Elbow Macaroni: 1 pound
- Mayonaise: 1 and 1/2 cups
- Milk: 1/4 cup
- Sugar: 2 tablespoons
- Apple Cider Vinegar: 2 tablespoons
- Salt: 1 and 1/2 teaspoons
- Pepper: 1/4 teaspoon
- Yellow Onion, shredded: 1/4 cup
- Carrot, shredded: 1 large carrot
Instructions
- Cook the pasta: Cook the macaroni according to the package. Strain and rinse it with cold water and then transfer it to a large bowl.
- Make the dressing: In a bowl, combine and mix the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper. Fold in the grated onion and carrot.
- Make the salad: Pour the dressing over the pasta and mix until it is fully incorporated. Cover and refrigerate the salad for up to 1 hour before serving. If the noodles have absorbed much of the dressing, just mix in a couple of tablespoons of milk and it will become creamy.
Notes
Cook the noodles to al dente. This will ensure that the noodles are not overcooked and mushy. The best way to do this is to cook the noodles for a couple of minutes less than specified on the package.
Rinse the noodles with water. After cooking and straining the noodles, rinse them under cold water. This will help stop the noodles from cooking and becoming overcooked.
Make the salad ahead of time. Making the salad and storing it in the fridge overnight will give it time to intensify all the flavours and make it extra tasty.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: lunch, dinner, side dish
- Method: stove top
- Cuisine: american