Description
A creamy and tangy Hawaiian macaroni salad with fresh veggies and a hint of sweetness, perfect for BBQs and gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- ¼ cup whole milk
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated carrot
- ¼ cup finely diced yellow onion
- ¼ cup finely diced celery
- 2 tablespoons finely chopped green onions
Instructions
- Cook the macaroni: Boil the elbow macaroni according to package instructions. Once cooked, drain and let it cool to room temperature.
- Prepare the dressing: In a mixing bowl, whisk together the mayonnaise, whole milk, brown sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.
- Combine ingredients: In a large bowl, mix the cooled macaroni, grated carrot, diced onion, diced celery, and chopped green onions.
- Add dressing: Pour the dressing over the macaroni and veggie mixture. Gently toss everything together until it’s well coated.
- Chill it: Cover with plastic wrap and refrigerate for at least 30 minutes.
- Serve it: Once chilled, give the salad one last toss before serving. Garnish it with additional green onions for that extra touch!
Notes
This salad can be made a day in advance for best flavor. Store in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook, Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: macaroni salad, Hawaiian, BBQ, side dish, comfort food