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Hawaiian Macaroni Salad

A creamy and refreshing Hawaiian macaroni salad that combines macaroni, vegetables, and a rich dressing, making it a perfect side dish for gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Hawaiian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni, uncooked Use uncooked macaroni.
  • 1 cup mayonnaise Preferably full-fat for more creaminess.
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sugar
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/4 cup diced red onion
  • 1/4 cup frozen peas, thawed
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool completely.
  2. In a bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth and creamy.
  3. In a large mixing bowl, combine the cooled macaroni, diced celery, carrots, red onion, and peas. Pour the dressing over the mixture and stir until everything is evenly coated.
  4. Taste and season with salt and pepper as desired.
  5. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. After chilling, give the salad a quick stir and serve chilled. Enjoy!

Notes

For extra creaminess, consider using a combination of mayo and a bit of sour cream. Adjust sugar and salt to preferred taste. Swap in or add your favorite vegetables like bell peppers or green onions for additional crunch. Best enjoyed fresh but can be stored in the refrigerator for up to 3-4 days. Freezing is not recommended.