Tangy Hawaiian Macaroni Salad
Hawaiian Macaroni Salad is a creamy, tangy-pickle pasta salad tossed with vegetables and a sweet-savory mayo dressing—perfect for potlucks, barbecues, or easy weeknight sides.
Ingredients
- 1 lb 450 g elbow macaroni
- 1 Tbsp salt for boiling water
- 2 Tbsp apple cider vinegar plus extra to taste
- 1 cup mayonnaise
- ¼ cup whole milk
- 1 Tbsp brown sugar
- ½ tsp ground black pepper
- ½ tsp salt or to taste
- ½ small red onion finely diced
- 1 cup shredded carrots
- ¾ cup finely diced celery
- ½ cup chopped scallions green onions
Instructions
- Boil macaroni in salted water until very plump, about 2–3 minutes past package time. Drain and return to pot.
- Toss warm pasta with 2 Tbsp apple cider vinegar. Cover and let sit 15 minutes.
- Whisk mayo, milk, brown sugar, salt, pepper, and extra vinegar (if desired) until smooth.
- Stir in half the dressing, red onion, and carrots. Cover and chill for 1 hour.
- Add remaining dressing, celery, and scallions. Chill another 3–4 hours.
- Toss before serving. Enjoy cold with barbecue or grilled dishes.