Hawaiian Macaroni Salad
This Hawaiian Macaroni Salad Recipe is just like what you'll find nestled alongside your entree in a Hawaiian plate lunch. It's slightly sweet, tangy and extra delicious.
Servings: 12 Servings
Calories: 434kcal
Ingredients
- 1 pound elbow macaroni
- ½ cup apple cider vinegar
- 2 cups mayonnaise divided
- 2 cups whole milk divided
- 1 tablespoon brown sugar
- 1 ½ teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 bunch scallions sliced thin (about 5-7 scallions)
- 1 ½ cups minced celery
- 1 ½ cups shredded carrot
Instructions
- Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft (10-12 minutes). Drain, return to cooking pot immediately and toss with apple cider vinegar. Allow macaroni to cool for 10 minutes.
- In a large bowl, whisk together 1 cup of the mayonnaise, 1 ½ cups of the whole milk, the brown sugar, salt, and pepper.
- Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
- Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Add additional salt and pepper to taste.
- Chill in the refrigerator until cold.
Nutrition
Serving: 1g | Calories: 434kcal | Carbohydrates: 34g | Protein: 7g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 568mg | Potassium: 253mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2832IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg