The Best Hawaiian Macaroni Salad
This creamy and tangy Hawaiian macaroni salad combines tender elbow pasta with crunchy vegetables and a flavorful dressing for a chilled side that's perfect for cookouts, picnics, or any day you crave a touch of island comfort.
Ingredients
Main ingredients
- ½ pound elbow macaroni gotta get that classic bite and shape
- ¼ cup apple cider vinegar tangy kick that wakes up the salad real good
- 1 cup mayonnaise Best Foods or Hellman’s or Duke’s, your pick
- 1 cup whole milk brings smoothness to balance the sharp vinegar
- 2 teaspoon brown sugar sneaky sweet that plays with salty and sour nicely
- ¼ teaspoon Ground Black Pepper a little peppery punch goes a long way
- ½ teaspoon salt to bring out all those flavors
- 2 medium carrots peeled and shredded
- 1 stalk celery finely minced
- 2 green onions thinly sliced
- ⅛ teaspoon celery seed optional
Instructions
Preparation Steps
- Cook the elbow macaroni according to package instructions until soft and tender.
- Drain the noodles and toss immediately with apple cider vinegar while still warm. Let chill for 10 minutes.
- In a large bowl, whisk together mayonnaise, whole milk, brown sugar, salt, and black pepper until smooth.
- Add cooled macaroni to the dressing and stir to coat evenly.
- Fold in the shredded carrots, minced celery, and sliced green onions.
- Cover and refrigerate for at least one hour before serving. Stir and adjust seasoning before serving if needed.
Notes
Store leftovers tightly covered in the fridge for up to four days. Best served chilled.