Description
Creamy and flavorful, this Hawaiian Mac Salad is a classic side dish that pairs perfectly with any BBQ or luau. Made with tender elbow macaroni, a rich and tangy dressing, and a medley of crunchy vegetables, it’s a crowd-pleaser that will transport you to the islands with every bite.
Ingredients
Elbow Macaroni:
1 pound
Mayonnaise:
2 cups
Whole Milk:
1/2 cup
Apple Cider Vinegar:
1/4 cup
Sugar:
2 teaspoons
Carrots:
2, shredded
Onion:
1 small, finely grated
Green Onions:
3, sliced
Celery Stalks:
2, finely diced
Hard-Boiled Eggs:
2, chopped (optional)
Salt and Black Pepper:
To taste
Instructions
- Cook Macaroni: Cook macaroni according to package directions until very soft, drain, and rinse with cold water.
- Prepare Pasta: Place pasta in a large bowl, drizzle with apple cider vinegar, and let cool for 10 minutes.
- Make Dressing: Whisk together mayonnaise, milk, and sugar until smooth. Pour over pasta and stir.
- Add Ingredients: Fold in carrots, onion, green onions, celery, and eggs. Season with salt and pepper.
- Chill: Refrigerate for at least 2 hours before serving.
Notes
- Traditional Hawaiian mac salad uses a generous amount of mayonnaise—don’t skimp for authentic creaminess.
- You can adjust the dressing before serving if the pasta has absorbed too much.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
