Hawaiian Macaroni Salad
Hawaiian Macaroni Salad is a summer must have vegetarian salad. With its tangy and slightly sweet flavor, this dish is sure to be a crowd-pleaser for your for your next BBQ or family gathering.
Servings: 8 people
Calories: 422kcal
Cost: $5
Ingredients
- 8 oz. elbow macaroni
- 1½ cups mayonnaise
- ½ cup milk
- 1 Tablespoon sugar
- ¼ cup apple cider vinegar
- Salt and pepper to taste
- 1-2 big carrots peeled and grated
- 1 large celery stalk diced small
- ½ white onion grated
Instructions
- Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.
- Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add grated carrots, celery and white onion. Mix well.
- Pour the mix over cooked and cooled macaroni. Fold the mixture gently until well combined.
- Cover and refrigerate for at least 30 minutes. Gently stir, add garnishes like green onion or parsley. Serve cold.
If you want to Boil Macaroni in Instant Pot
- Add 2 cups of water, salt, and the macaroni to the Instant Pot’s inner steel pot. Stir gently and place the lid on with the vent knob turned to the sealing position.
- Select “pressure cook” on high for 3 minutes. When the cooking cycle is complete, wait for 3 minutes and then release the pressure manually.
- Pour the cooked pasta into a colander and rinse it under cold water
Notes
Hawaiian Macaroni Salad can last up to 3-4 days in the refrigerator if stored properly in an airtight container.
You can customize Hawaiian Macaroni Salad to your taste by adding or omitting ingredients. Some people like to add canned tuna or chicken for extra protein, while others prefer to add hard-boiled eggs or bacon. You can also adjust the amount of sugar or vinegar in the sauce to suit your taste.
Nutrition
Serving: 1cup | Calories: 422kcal | Carbohydrates: 26g | Protein: 5g | Fat: 33g | Potassium: 159mg | Sugar: 5g | Vitamin A: 1353IU | Calcium: 52mg