Hawaiian Macaroni Salad

This easy Hawaiian Macaroni Salad is a macaroni pasta salad with shredded carrots, sweet yellow onions, crisp celery, and scallions in a creamy mayonnaise-based dressing.

Course pasta salad, Side Dish

Cuisine American, Hawaiian

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Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 363kcal

Author Beth Pierce

Ingredients

16 ounces elbow macaroni pasta
2 tablespoons apple cider vinegar
2 cups mayonnaise
1 cup half and half
1 tablespoon brown sugar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons grated yellow onion
2 large carrots grated
2 ribs celery finely chopped
3 green onions, thinly sliced

Instructions

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook al dente according to package instructions. Drain well and put the warm macaroni back in the empty pot. Stir in the vinegar. Cover and let the vinegar absorb into the pasta.
Meanwhile, mix the mayonnaise, half and half, brown sugar, salt, and black pepper in a medium bowl.
Add the cooked pasta, half the dressing, grated onion, carrots, and celery to a large serving bowl. Mix to coat and cover with plastic wrap. Refrigerate the macaroni salad and the remaining dressing in an airtight container for at least 2 hours up to overnight.
Before serving, add the remaining dressing and sliced green onions. Toss to coat.

Notes

Store this salad and its leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition