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Classic Hawaiian Macaroni Salad

A creamy and flavorful side dish that brings everyone together, perfect for summer barbecues and everyday family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Hawaiian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 2 cups elbow macaroni Cook according to package instructions
Dressing Ingredients
  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Vegetables
  • 1 cup shredded carrots
  • ½ cup frozen peas, thawed
  • ½ cup onion, finely chopped
  • ½ cup celery, finely chopped

Method
 

Preparation
  1. Boil a large pot of salted water. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and fully combined.
  3. Add the cooked macaroni to the bowl with the dressing. Toss until the pasta is evenly coated.
  4. Gently fold in the shredded carrots, thawed peas, diced onion, and celery until everything is well mixed.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
  6. Before serving, give the salad a quick stir. Taste and adjust seasoning if desired. Enjoy your Classic Hawaiian Macaroni Salad chilled!

Notes

For added flavor, consider ingredient substitutions like adding diced bell peppers or cubed pineapple. The salad can be made a day in advance for deeper flavors. Store leftovers in an airtight container for 3 to 5 days, and serve cold.