Hawaiian Macaroni Salad
This recipe is a mild, slightly sweet macaroni salad. Some recipes add pineapple, but we chose the traditional route.
Equipment
- Knives
Ingredients
- 3/4 Cup Elbow macaroni
- 1/4 Cup + 1 Tbsp Duke's light mayonnaise
- 2 Tbsp Carrot, shredded small
- 2 Tbsp Green onions, green parts only, sliced
- 1/2 tsp + 1/8 tsp Light brown sugar
- 1/2 tsp Apple cider vinegar
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Cook macaroni in salted water until tender, not al dente. Drain well. Do not rinse; the pasta should still be hot. Then add to a 1.5-quart bowl.
- Add the apple cider vinegar, carrots, and green onions to the hot macaroni. Toss gently and cool for 15 minutes.
- Add the mayonnaise, sugar, salt, and black pepper to a 1-cup liquid measuring cup and whisk. Pour over the macaroni and mix gently. Check for salt and pepper levels, adjust if needed.
- Cover and refrigerate for at least 1 hour or longer. Overnight is even better.
- Before serving, toss gently to make sure the macaroni is evenly covered.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 1 CupCalories: 290kcalCarbohydrates: 36gProtein: 5gFat: 13gSaturated Fat: 2.5gTrans Fat: 8gCholesterol: 25mgSodium: 550mgPotassium: 50mgFiber: 2gSugar: 4gCalcium: 10mgIron: 1.4mg