Name: Hawaiian Macaroni Salad
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 package (16 ounces) uncooked elbow macaroni -; 3 tablespoons cider vinegar, divided -; 2 cups mayonnaise -; 1/4 cup 2% milk -; 1 large carrot, grated -; 1 celery rib, finely chopped, optional -; 2 tablespoons grated onion -; 1 tablespoon brown sugar -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; Chopped green onions, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Hawaiian Macaroni Salad

1. 1 package (16 ounces) uncooked elbow macaroni -

2. 3 tablespoons cider vinegar, divided -

3. 2 cups mayonnaise -

4. 1/4 cup 2% milk -

5. 1 large carrot, grated -

6. 1 celery rib, finely chopped, optional -

7. 2 tablespoons grated onion -

8. 1 tablespoon brown sugar -

9. 1/2 teaspoon salt -

10. 1/2 teaspoon pepper -

11. Chopped green onions, optional -

How to cook deliciously - Hawaiian Macaroni Salad

1. Stage

Cook the macaroni according to the package directions. Drain and rinse with cold water. Toss the macaroni with 1 tablespoon vinegar, and allow it to cool completely. Editor's Tip: Hawaiian Macaroni Salad is notably softer than other pasta salads, so cook the noodles slightly past al dente. The softer noodles will soak up more of the dressing and create a creamier pasta salad.

2. Stage

In a small bowl, whisk the remaining 2 tablespoons vinegar with the mayonnaise, milk, carrot, celery, onion, brown sugar, salt and pepper.

3. Stage

Add the macaroni to a large serving bowl. Add the dressing. Gently toss the noodles with the dressing to coat. Refrigerate until serving. If desired, garnish with green onions.