Description
Creamy, tangy, and slightly sweet, this Hawaiian Pasta Salad is a refreshing side dish made with tender macaroni, crisp veggies, and a smooth mayo-based dressing. It’s a perfect complement to barbecue, grilled meats, or as a standalone light meal!
Ingredients
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8 oz. elbow macaroni
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1 1/4 cups mayonnaise
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1/4 cup whole milk
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1 Tbsp. apple cider vinegar
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1 tsp. sugar
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1 tsp. salt
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1/4 tsp. black pepper
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1 large carrot, shredded
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1/2 cup chopped celery
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1/3 cup chopped green onion, plus more for serving
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1/4 cup grated yellow onion
Instructions
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Cook elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
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In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper until smooth.
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Add the cooked and cooled macaroni, shredded carrot, chopped celery, green onion, and grated yellow onion to the bowl.
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Mix everything until the pasta is well coated with the dressing and the ingredients are evenly combined.
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Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
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Garnish with additional green onions if desired.
Notes
For a sweeter twist, add a small amount of crushed pineapple (drained).
You can substitute Greek yogurt for part of the mayo to lighten the dressing.
Letting the salad chill helps enhance the flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling / Mixing (No-bake)
- Cuisine: Hawaiian-American
Keywords: Hawaiian pasta salad, creamy macaroni salad, summer side dish, potluck salad, picnic recipe