Hawaiian Macaroni Salad

This simple pasta salad recipe can be enjoyed as-is for an authentic experience or added to with many optional extras such as diced ham, pineapple, bell peppers and the macaroni can be swapped with tortellini or any style pasta you like. Serves a crowd!

Course Sides

Cuisine American

Diet Vegetarian

Recipe Type Bridal Shower, Meal Prep, Pasta, Pasta Salad, Poolside Snacks, Served Cold, Summer

Skill Level Easy

Prep Time 10

Cook Time 16

Chill Time 4

Total Time 4 26

Servings

Calories 573kcal

Author Angela G.

Equipment

Ingredients

Pasta

12 oz elbow macaroni
½ cup apple cider vinegar

Dressing

2 cups mayonnaise
1 cup whole milk
1 tablespoon sugar
½ teaspoon salt and pepper each plus more to taste

Veggies

1 carrot peeled and grated
¼ cup onion grated
4 green onions thinly sliced (optional for garnish)

Instructions

Cook pasta. Prepare macaroni following the cooking directions listed on the packaging. Drain well.
Season pasta. While the macaroni is still hot, transfer it to a large bowl and sprinkle the apple cider vinegar over it.
Toss until the vinegar is absorbed. Let the macaroni cool for about 10 minutes.
Make dressing. In a separate bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper. Taste and adjust seasonings as needed.
Add veggies. Once the macaroni has cooled, mix in the grated carrot and onion (add green onions if using). Toss to combine.
Add dressing. Drizzle dressing over the pasta mixture and toss until evenly distributed.
Chill. Cover bowl with plastic wrap or transfer to a container with a lid.
Refrigerate for at least 4 hours, or preferably overnight.
Toss and serve. Stir well before serving and add extra seasoning if necessary.

Notes

To thin the sauce add extra milk and apple cider vinegar to taste.
Add any extras like ham, pineapples, peas or bell peppers, before chilling.
The macaroni will absorb more of the dressing the longer it sits.
Do not let sit out for longer than 2 hours.

Nutrition