Hawaiian Macaroni Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tsp salt
- 2 tbsp sugar
- 2 tsp black pepper
- finely shredded carrots
- 1 lb. uncooked macaroni pasta
- 4 tbsp apple cider vinegar
- 2 1/2 cups best foods mayo divided
- 1 cup milk (2% is best) divided
- thinly sliced sweet onions
- diced celery
- chopped pineapple bits
- peas
- hard boiled egg
- crumble bacon
- cubed ham
- Carbohydrate 19.0653416666667 g
- Cholesterol 130.733333333333 mg
- Fat 7.08208666666666 g
- Fiber 6.25591657010714 g
- Protein 17.8624833333333 g
- Saturated Fat 2.17505583333333 g
- Serving Size 1 1 recipe (742g)
- Sodium 7636.63884748742 mg
- Sugar 12.8094250965595 g
- Trans Fat 0.968342499999999 g
- Calories 222 calories
[ { "@type": "HowToStep", "text": "Cook the pasta according to package instructions and then drain well. Place hot pasta in a large bowl and sprinkle with the apple cider vinegar, stirring to coat. Let the pasta absorb the vinegar and cool for about 10 minutes." }, { "@type": "HowToStep", "text": "Meanwhile whisk together 2 cups mayo, 1/2 cups milk, sugar, salt and pepper. Fold the macaroni salad into the dressing, stirring to coat and then let cool completely. " }, { "@type": "HowToStep", "text": "Add the remaining 1/2 cup milk and 1/2 cup of mayonnaise, along with any additional add-ins you would like, and stir to coat. Cover and refrigerate for at least 1 hour, or overnight. Stir before serving and adjust seasonings as needed. Enjoy!" } ]
