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.
- 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
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.