Hawaiian Macaroni Salad
This Hawaiian Macaroni Salad is creamy, sweet and tangy. An easy side dish, perfect for BBQs, cookouts, potlucks, and dinners.
Servings: 8
Ingredients
- 8 oz elbow macaroni noodles
- 1 tbsp apple cider vinegar
- 2 medium carrots, shredded
- ½ yellow onion, shredded
- 1 cup Hellman’s mayonnaise
- 3 tbsp milk
- 1 ½ tbsp sugar
- Salt and pepper to taste
Instructions
- Grate the carrots and onion into small pieces and set aside.
- Bring a large pot of water to a boil and cook the macaroni a few minutes past al dente so the pasta turns soft and tender.
- Drain the pasta well, then transfer it to a large mixing bowl. Stir in the apple cider vinegar, shredded carrots, and onion while the pasta is still warm. Place the bowl in the refrigerator for about 1 hour to cool completely.
- In a separate bowl, whisk together the mayonnaise, milk, sugar, salt, and pepper until smooth and creamy.
- Pour the dressing over the chilled pasta mixture and gently stir until everything is evenly coated.
- Cover and refrigerate until ready to serve.
Notes
This recipe makes a large batch and can serve anywhere from 8 to 12 people depending on portion size.