Ingredients
Scale
- 1 lb elbow macaroni 🍝
- 2 cups mayonnaise 🥄
- 1/4 cup apple cider vinegar 🍎
- 1/4 cup granulated sugar 🍚
- 1/4 cup grated onion 🧅
- 2 large carrots, shredded 🥕
- 1 cup crushed pineapple, drained 🍍
- 1/2 cup diced celery 🌿
- 1/2 cup diced red bell pepper 🌶️
- Salt and pepper, to taste 🧂
- 1/4 cup chopped green onions (for garnish) 🌿
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, and grated onion until smooth and creamy.
- Combine everything: Add the cooled macaroni to the dressing, then fold in shredded carrots, pineapple, celery, and bell pepper. Mix gently until the pasta is fully coated.
- Season and chill: Taste and season with salt and pepper. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish and serve: Before serving, sprinkle chopped green onions on top for freshness and color. Serve chilled and enjoy.
Notes
- For extra flavor, let the salad chill overnight before serving.
- You can adjust the sweetness by reducing or increasing the sugar.
- Pairs perfectly with Hawaiian BBQ, grilled chicken, or pulled pork.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Hawaiian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: hawaiian macaroni salad, creamy pasta salad, bbq side dish