Ingredients
Scale
- 12 oz (340g) elbow macaroni
- ½ cup apple cider vinegar
- 1 ½ cups mayonnaise (preferably Best Foods or Hellmann’s)
- ¼ cup whole milk
- 1 tbsp sugar
- 1 tbsp Dijon mustard (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded carrots
- ½ cup celery, finely diced
- ½ cup sweet onion, finely diced
- ¼ cup green onions, chopped (optional)
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until very soft (about 2 minutes longer than al dente). Drain and immediately toss with apple cider vinegar while still warm. Let cool for 10 minutes.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, milk, sugar, Dijon mustard (if using), salt, and black pepper until smooth.
- Mix the Salad: In a large mixing bowl, combine the cooled macaroni with shredded carrots, celery, and sweet onion. Pour the dressing over the mixture and stir until everything is well coated.
- Chill & Serve: Cover and refrigerate for at least 1 hour (preferably overnight) to allow the flavors to meld. Before serving, stir in green onions if desired.
Notes
- For a lighter version, use Greek yogurt in place of half the mayonnaise.
- Best served chilled to let the flavors blend perfectly.
- Make it ahead of time for the best taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 6g
Keywords: Hawaiian macaroni salad, creamy pasta salad, BBQ side dish