Description
Classic Hawaiian macaroni salad made with tender elbow macaroni, creamy mayonnaise dressing, grated carrot, and onion. A traditional plate lunch side dish with tangy, comforting flavor.
Ingredients
Scale
- 8 ounces dry elbow macaroni
- 1 tablespoon apple cider vinegar
- 1 carrot peeled and grated
- 2 tablespoons grated onion
- 1 1/4 cups Best Foods or Hellman’s mayonnaise
- 2 tablespoons milk
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until soft and tender
- Drain the macaroni and transfer it to a large mixing bowl while hot
- Sprinkle the apple cider vinegar over the macaroni and stir gently
- Add the grated carrot and onion and mix until combined
- In a small bowl whisk together the mayonnaise milk and sugar
- Stir the dressing into the macaroni until evenly coated
- Season with salt and pepper to taste
- Cover and refrigerate for at least one hour before serving
- Stir gently before serving and adjust consistency with milk if needed
Notes
- Cook pasta slightly softer than al dente for traditional texture
- Use Best Foods or Hellman’s mayonnaise only for authentic flavor
- Stir gently after chilling to maintain creamy texture
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American, Hawaiian
Nutrition
- Serving Size: 1 scoop
- Calories: 443
- Sugar: 2g
- Sodium: 306mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 17mg