Description

Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet dish made with elbow macaroni, mayonnaise-based dressing, and fresh vegetables like carrots, celery, and onions. This tropical-inspired salad is perfect for summer cookouts, barbecues, or picnics. With a simple and easy-to-make recipe, it’s sure to be a hit at any gathering!

Ingredients

2 cups elbow macaroni (or any short pasta)
1/2 cup mayonnaise
1/4 cup sour cream (optional, for extra creaminess)
1 tablespoon apple cider vinegar
1 tablespoon sugar (or honey)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1/4 cup grated carrots
1/4 cup finely chopped celery
1/4 cup finely chopped onion (yellow or green)
1/4 cup chopped parsley or green onions for garnish (optional)

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Instructions

Cook the Macaroni:
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, about 8-10 minutes, until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process. Drain well and set aside.
Prepare the Dressing:
- In a large mixing bowl, combine mayonnaise, sour cream (if using), apple cider vinegar, sugar, salt, pepper, garlic powder, and onion powder.
- Whisk until the dressing is smooth and well-combined.
Combine the Salad:
- Add the cooled macaroni to the dressing and mix until the pasta is evenly coated.
- Stir in the grated carrots, chopped celery, and chopped onion. Mix everything together until evenly distributed.
Chill the Salad:
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld and the salad to chill.
Serve:
- Garnish with chopped parsley or green onions, if desired, and serve chilled.

Notes

This salad can be made a day ahead of time for even better flavor.If you prefer a tangier taste, you can add more vinegar or a dash of mustard to the dressing.Adjust the amount of sugar based on your preference for sweetness.