Hawaiian Macaroni Salad
Creamy and crunchy with a hint of sweetness, you will love this quick and easy Hawaiian Macaroni Salad recipe. A great BBQ side dish!
Ingredients
- 1 pound macaroni pasta
- 2 tablespoons apple cider vinegar
- 3 carrots grated
- 1/4 cup yellow onion shredded or finely chopped
- 2 celery stalks diced
Coleslaw Dressing
- 2 1/2 cups Mayonnaise Best Foods or Hellman's highly recommended
- 1/2 cup half and half if desired you can add an additional 1/4 cup of half and half to thin the dressing
- 2 teaspoons brown sugar light or dark
- 1 teaspoon salt
- pinch pepper can increase or leave out if desired
Instructions
- Cook macaroni according to package directions for al dente pasta. Drain and place into a large bowl.
- While macaroni is still hot, add vinegar, carrot, celery and onion. Mix together until combined.
- Cover macaroni and place in refrigerator for 15 minutes, or until cooled.
- In a medium size bowl, combine mayonnaise, half and half, brown sugar, salt and pepper. Mix until well combined.
- Add mayonnaise mixture to the macaroni mixture and gently mix together until all macaroni noodles are coated in the dressing mixture.
- Cover and place in refrigerator for at least four hours. If possible chill overnight prior to serving.
- If needed after chilling, a tablespoon or two of additional half and half can be added to Hawaiian Macaroni Salad to achieve desired texture.
Nutrition
Calories: 482kcal | Carbohydrates: 31g | Protein: 6g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 510mg | Potassium: 165mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2617IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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