Hawaiian Macaroni Salad
Hawaiian Macaroni Salad with a sweet and creamy dressing and the option to make it with tuna! This Mac salad is the perfect addition to a traditional Hawaiian lunch plate!
Ingredients
- 1 pound elbow macaroni noodles
- 1.5 Tablespoons apple cider vinegar
- 1 cup finely shredded carrots
- ¼ cup grated sweet yellow onion
- 5 green onions - chopped reserve some for garnish
- 2.5-3 cups mayo
- 1 tablespoon granulated sugar
- 1/3 cup milk or half and half
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon celery salt
- ½ teaspoon paprika
- *Tuna - optional
Instructions
- Cook macaroni according to package directions, making sure to salt the water before adding the macaroni noodles to the boiling water- cook noodles according to package directions and drain.
- Add the drained noodles to a large bowl. Stir in 1.5 tablespoons apple cider vinegar, 1 cup finely shredded carrots and 1/4 cup grated yellow onion. Stir to combine and place in the refrigerator for 20 minutes.
- Make the dressing: In a medium sized bowl combine 2.5-3 cups of mayo with 1/3 cup milk. Add in 1 tablespoon granulated sugar, 3/4 teaspoon salt and 1 teaspoon black pepper along with 1/2 teaspoon celery salt and 1/2 teaspoon paprika. Stir to combine.
- After the macaroni salad has slightly cooled in the refrigerator for 20 minutes, stir in the dressing and green onion.
- Refrigerate for 4 hours or overnight before serving.