Description
A creamy and tangy Macaroni Hawaiian Salad packed with fresh vegetables and rich dressing, perfect for BBQs and family meals.
Ingredients
Scale
- 1 pound elbow macaroni
- 3 tablespoons apple cider vinegar
- 2 large carrots grated
- 2 ribs celery finely chopped
- 1/2 medium sweet onion grated
- 1 bunch green onions sliced
- 2 cups mayonnaise
- 1 cup half and half
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Boil salted water and cook macaroni 3 minutes longer than al dente
- Drain and place hot pasta in a bowl
- Add apple cider vinegar and mix gently
- Let pasta cool completely
- Mix vegetables and dressing ingredients in another bowl
- Combine dressing with cooled pasta
- Fold gently until coated
- Cover and refrigerate for at least 2 hours
- Serve chilled with garnish
Notes
- Cook pasta slightly soft for better texture
- Use fresh vegetables for best flavor
- Cool pasta before mixing
- Adjust seasoning to taste
- Chill before serving for best results
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 350
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
- Cholesterol: 15