Hawaiian Macaroni Salad
A creamy, slightly sweet, and tangy macaroni salad that is comforting and perfect for potlucks or BBQs.
Ingredients
For the pasta
- 2 cups Elbow macaroni Cooked until soft
For the dressing
- 1 cup Mayonnaise Full fat for best flavor
- 1 tablespoon Apple cider vinegar For tang
- 2 tablespoons Sugar Balances flavors
- 1/2 teaspoon Black pepper Adjust to taste
- 1 splash Milk Helps loosen the dressing
- 1 teaspoon Salt Adjust to taste
Vegetables
- 1 medium Carrot Grated
- 1 stalk Celery Finely chopped
- 1 medium Onion Grated or very finely minced
Instructions
Cooking Pasta
- Boil the elbow macaroni in salted water until they are very tender. Drain well.
Flavoring
- While pasta is still warm, stir in apple cider vinegar and let it sit for about 10 minutes.
Making Dressing
- In a separate bowl, mix mayonnaise, sugar, black pepper, and a small splash of milk. Adjust seasoning to taste.
Combining Ingredients
- Add grated carrot, chopped celery, and grated onion to the pasta. Pour the dressing over and stir until fully coated.
Chilling
- Cover and refrigerate for at least 3 to 4 hours, or overnight for best flavor. Before serving, stir in a splash of milk if it's thickened.
Final Seasoning
- Taste before serving and adjust salt and pepper as needed.
Notes
Best when made a day in advance to allow flavors to meld. Keeps well in the fridge for 3 to 4 days.