Creamy Hawaiian Macaroni Salad Delight
This creamy Hawaiian macaroni salad is the ultimate comfort side dish — rich, tangy, and perfectly balanced with a touch of sweetness. The tender pasta, crunchy veggies, and smooth dressing come together for a chilled classic that steals the show at any BBQ, picnic, or potluck.
Ingredients
- 2 cups elbow macaroni
- 1 cup shredded carrots
- ½ cup finely chopped celery
- ¼ cup sliced green onions
- 1 cup vegan mayonnaise or regular
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Cook macaroni until soft, then drain and rinse with cold water.
- In a large bowl, whisk together mayo, vinegar, sugar, mustard, salt, and pepper.
- Add cooked pasta, carrots, celery, and green onions.
- Toss until evenly coated.
- Chill for at least one hour before serving for best flavor and texture.
Notes
Use gluten-free pasta for an allergy-friendly version. For a lighter dressing, replace half the mayo with Greek yogurt. Best served cold; store leftovers in the fridge for up to 3 days.