INGREDIENTS
This recipe uses simple ingredients that won’t break the bank. I like to double the recipe and store it in the refrigerator to enjoy for lunch throughout the week.
Elbow macaroni: I use the jumbo elbow macaroni but you can use the smaller kind as well. Use the package directions to properly cook the pasta that you choose.
Mayonnaise: The classic creaminess of macaroni salad comes from the mayo. Use your favorite brand and variety for this recipe.
Milk: A splash of milk helps to keep the dressing from becoming too thick.
Apple cider vinegar: I like apple cider vinegar over white vinegar because it has a slightly fruity taste that adds a pop of acid to help the richness of the mayo.
Sugar: The sweetness from the sugar balances out the other ingredients.
Seasoning: I add simple salt and pepper to bring out the flavors in the dressing.
Carrots and green onions: These veggies add freshness and crunch to the salad that compliments the tender pasta.
How To Make Hawaiian Macaroni Salad
It only takes 20 minutes to prepare this mac salad. The hardest part is waiting for it to chill. I promise it only tastes better the longer it’s in the refrigerator!
Cook the pasta. Boil the pasta in a large pot and drain the elbow macaroni according to the package directions. Set it aside to cool.
Make the dressing. Combine all of the other ingredients (except for the carrots and onions) in a large mixing bowl. Whisk until smooth.
Add pasta and veggies. Carefully stir in the cooked pasta and chopped veggies.
Cover and chill. Cover with foil or plastic wrap and refrigerator for at least 1 hour or overnight.
Serve. Enjoy chilled!