Description
Creamy and slightly sweet Hawaiian style macaroni salad with shredded carrots and celery.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- ½ cup milk
- ¼ cup grated onion
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded carrots
- ½ cup chopped celery
Instructions
- Cook macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, milk, grated onion, vinegar, sugar, salt, and pepper.
- Add the cooled macaroni, shredded carrots, and chopped celery to the bowl.
- Stir until well combined.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- For best results, make the salad the day before serving.
- Adjust the amount of mayonnaise and milk to achieve your desired consistency.
- Use sweet onion for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: macaroni salad, Hawaiian salad, pasta salad, side dish, creamy salad