Hawaiian Macaroni Salad
Hawaiian Macaroni Salad is the perfect summer pasta salad! Elbow macaroni tossed with peas, carrots, shredded red onion and creamy dressing.
Ingredients
- 16 oz elbow macaroni
- 3 Tbsp apple cider vinegar, divided
- 1/4 cup finely shredded red onion
- 1 cup frozen peas/carrots (or just do carrots if you don’t like peas*)
- 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 and the frozen peas/carrots, 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 fresh shredded carrot if you have it on hand – I have done 1/2 cup fresh shredded carrot and 1/2 cup frozen peas.