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Creamy Hawaiian macaroni salad with peas, carrots, and shredded red onion in a white bowl, garnished with parsley.

Creamy Hawaiian Mac Salad

Source: donuts2crumpets
Creamy Hawaiian Mac Salad with tender pasta, tangy dressing, and sweet veggies. A classic plate‑lunch side that’s easy, customizable, and perfect for summer.
Servings: 12
Prep Time 15 minutes
Cook Time 15 minutes
5 from 4 votes

EQUIPMENT

Ingredients
  

  • 16 oz elbow macaroni
  • 3 Tbsp apple cider vinegar, divided
  • 1/4 cup finely shredded red onion
  • 1/2 cup frozen peas
  • 1/2 cup shredded carrot
  • 2 cups mayo
  • 1/4 cup milk
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper

Instructions
 

  • Cook the elbow macaroni according to package directions. Drain and place in large bowl.
  • Immediately add 2 Tbsp apple cider vinegar to the warm pasta and toss it together.
  • Add in the shredded onion, the frozen peas, and the shredded carrot, mix together and let sit for 10-15 minutes.
  • In a separate bowl, combine the mayo, milk, sugar, remaining 1 Tbsp apple cider vinegar, salt and pepper and stir well to combine.
  • Add the dressing to the salad and toss to combine. Place in the refrigerator for a minimum of a couple of hours before serving.
  • Garnish with chopped parsley or thinly sliced green onions if desired.

Notes

*Note:  You can absolutely do 1 total cup of frozen peas & carrots mix instead of doing the fresh shredded carrot