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Hawaiian Mac Salad

A delicious Hawaiian-style macaroni salad with crunchy vegetables and a tangy dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb dry elbow macaroni
  • 2 tbsp apple cider vinegar
  • 0.5 cup carrots (shredded)
  • 0.333 cup sweet onions (grated very fine)
  • 0.333 cup celery (finely diced)
  • 2.25 cups mayonnaise
  • 0.333 cup whole milk
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • Green onions (sliced, for garnish, optional)

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, but add 2 to 3 minutes to the cook time. You want the pasta to be just slightly overdone.
  2. When the pasta has finished cooking, drain the water and place the pasta in a large bowl and pour the apple cider vinegar over the noodles. Toss gently.
  3. Add the carrots, onion, and celery and toss gently.
  4. In a medium sized bowl, add the mayonnaise, milk, and sugar. Mix well with a rubber spatula.
  5. Pour the mayonnaise dressing over the pasta veggie mix and toss gently to coat.
  6. Sprinkle the salt and pepper over the pasta salad.
  7. Chill the salad in the fridge for 30 minutes to 1 hour. Serve chilled.

Notes

Excellent for summer picnics and potlucks.