Hawaiian Macaroni Salad Creamy (Print-Friendly Version)
Classic Hawaiian macaroni salad featuring tender pasta and creamy mayonnaise-based dressing.
# Ingredients You'll Need:
→ Pasta
01 -
225 grams elbow macaroni
→ Vegetables
02 -
1 medium carrot, peeled and finely shredded
03 -
3 tablespoons onion, finely shredded
→ Dressing
04 -
300 milliliters Hellmann’s mayonnaise
05 -
2 tablespoons milk
06 -
1 tablespoon apple cider vinegar
07 -
1 teaspoon granulated sugar
08 -
Salt, to taste
09 -
Black pepper, to taste
# How to Make It:
01 -
Boil elbow macaroni in a large pot of salted water according to package directions until al dente. Drain well and rinse with cold water to halt the cooking process. Transfer pasta to a large mixing bowl.
02 -
Add shredded carrot, shredded onion, and apple cider vinegar to the cooled macaroni. Toss thoroughly to distribute the vegetables and vinegar, then cover and refrigerate for 15 minutes.
03 -
In a separate bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper until smooth and fully combined.
04 -
Pour the dressing over the chilled pasta mixture. Fold gently to coat the macaroni evenly. Cover and refrigerate for at least 1 hour to allow flavors to meld.
05 -
Stir the macaroni salad once more before serving. Serve cold as a side dish.
# Extra Information:
01 -
Chilling the salad before serving ensures the flavors meld and improves texture.