Description
A creamy and colorful Hawaiian macaroni salad that is perfect for summer gatherings, blending sweet and tangy flavors with fresh vegetables.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup grated carrot
- 1/4 cup chopped green onions
- 1/4 cup chopped pineapple (optional)
Instructions
- Cook the elbow macaroni according to the package instructions. Once done, drain and rinse it under cold water to stop the cooking process and keep it tender.
- In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth and creamy, creating the base for your dish.
- Add the cooked macaroni to the bowl and mix until well coated with the dressing. Each noodle should be enveloped in creamy goodness!
- Stir in the diced celery, red bell pepper, grated carrot, green onions, and pineapple (if using). The vibrant colors and textures will make your heart sing!
- Chill in the refrigerator for at least 120 minutes before serving. This ensures all the flavors meld beautifully. Enjoy!
Notes
This salad tastes even better the next day! Make it ahead of time and let it sit overnight for optimal flavor fusion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg