Hawaiian Macaroni Salad
Try this Hawaiian Macaroni Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 1 tsp salt
- 1 tbsp brown sugar
- 2 tsp black pepper
- finely shredded carrots
- 1 lb. uncooked macaroni pasta
- 4 tbsp apple cider vinegar
- thinly sliced sweet onions
- diced celery
- chopped pineapple bits
- peas
- hard boiled egg
- crumble bacon
- cubed ham
- 2 cups best foods mayo divided
- 2 cup milk (2% is best) divided
- Carbohydrate 46.0400916782346 g
- Cholesterol 130.733333333333 mg
- Fat 7.08208666666666 g
- Fiber 6.25591657010714 g
- Protein 17.8954833333475 g
- Saturated Fat 2.17505583333333 g
- Serving Size 1 1 recipe (752g)
- Sodium 667.898833336635 mg
- Sugar 39.7841751081274 g
- Trans Fat 0.968342499999999 g
- Calories 326 calories
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.Meanwhile whisk together 1 cup mayo, 1 1/2 cups milk, brown sugar, salt and pepper. Fold the macaroni salad into the dressing, stirring to coat and then let cool completely.Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with any additional add-ins you would like, and stir to coat. Cover and refrigerate for at least 1 hour. Stir before serving. Enjoy!
