Traditional Hawaiian Macaroni Salad

A creamy and authentic Hawaiian macaroni salad featuring perfectly cooked pasta, crisp vegetables, and a tangy twist, perfect as a side dish or light meal.

Prep time: 10 minutes
Cook time: 12 minutes
Serves: 8

Ingredients

1 lb elbow macaroni

2 cups mayonnaise

1/4 cup apple cider vinegar

1/4 cup milk

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup grated carrot

1/2 cup finely chopped celery

1/2 cup finely chopped onion

Instructions

1. Cook the macaroni in a large pot of salted boiling water until tender, about 10-12 minutes. Drain and rinse under cold water.

2. In a large bowl, whisk together mayonnaise, apple cider vinegar, milk, sugar, salt, and black pepper until smooth.

3. Add the cooled macaroni to the dressing and stir to coat well.

4. Fold in the grated carrot, celery, and onion, mixing thoroughly.

5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Enjoy cold or allow it to come to room temperature before serving for best flavor.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.