Easy Hawaiian Macaroni Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces elbow macaroni noodles (or any small pasta of your choice)
02 -
1 1/4 cups mayonnaise
03 -
1/4 cup milk
04 -
1 tablespoon apple cider vinegar
05 -
1 teaspoon granulated sugar
06 -
1 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1 cup shredded carrots
09 -
4 stalks of scallions, finely chopped
# Instructions:
01 -
Cook 8 ounces of elbow macaroni according to the instructions on the package until al dente. Drain the pasta and set it aside to cool.
02 -
In a large mixing bowl, combine 1 1/4 cups of mayonnaise, 1/4 cup milk, 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until smooth and creamy.
03 -
Add the cooked pasta, 1 cup of shredded carrots, and 4 chopped scallion stalks to the dressing. Stir the mixture until all items are well coated and combined.
04 -
Cover the salad and chill in the refrigerator for at least 1 hour to allow the flavors to meld together. For best results, refrigerate overnight.
05 -
Once chilled, serve this refreshing macaroni salad as a side dish and enjoy!
# Notes:
01 -
This recipe makes a light, creamy, and tangy pasta salad perfect as a side dish for warm weather.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.