Classic Macaroni Hawaiian Salad
A delightful pasta salad combining crispy vegetables and a creamy dressing, perfect for summer gatherings and family meals.
Ingredients
Pasta Ingredients
- 1 pound elbow macaroni, uncooked Use high-quality pasta for best results.
Vegetable Ingredients
- 2 large carrots, peeled and grated
- 2 ribs celery, finely chopped
- ½ medium sweet onion, finely grated
- 1 bunch green onions, sliced
Dressing Ingredients
- 2 cups mayonnaise Best Foods for the creamiest texture.
- 1 cup half and half
- 3 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt Adjust to taste.
- ¾ teaspoon black pepper Adjust to taste.
- ½ teaspoon paprika
Instructions
Cooking Pasta
- Boil a large pot of salted water and cook elbow pasta for three minutes longer than the package directions for al dente.
- Drain the cooked pasta using a colander and transfer the hot pasta into a large bowl.
Preparing the Salad
- Drizzle apple cider vinegar over the warm pasta and mix gently with a wooden spoon. Let cool.
- In a separate bowl, mix grated carrots, chopped celery, both types of onions, mayonnaise, half and half, sugar, salt, pepper, and paprika until well combined.
- Pour the mixture into the cooled pasta and fold gently until coated.
Chilling
- Cover with plastic wrap and refrigerate for 2-4 hours, preferably overnight.
Serving
- Sprinkle fresh chopped green onions or parsley on top before serving. Serve chilled.
Notes
Can swap mayonnaise for Greek yogurt for a lighter version. Add chopped bell peppers or nuts for crunch.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 2gSugar: 3g
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