Hawaiian Macaroni Salad
Impress your family and friends at your next picnic or luau with this classic Hawaiian Macaroni Salad recipe. It pairs perfectly with any mixed plate meats!
Appetizer, Salad, Side Dish
Clean Fingers Laynie
Apple Cider Vinegar
In a large mixing bowl, whisk together mayonnaise, milk, and brown sugar. Set aside.
In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt and pasta and cook until pasta is very soft (but not mushy), about 9-12 minutes.
Drain the pasta and return to pot. Add vinegar, carrots, and onion powder (if using) and gently toss until vinegar is absorbed. Allow the pasta to cool to room temperature, about 10-15 minutes.
Assembling the Salad
Using a rubber spatula, fold the macaroni into the mayo mixture until all the noodles are evenly coated. Add salt and pepper to taste.
Cover and refrigerate for at least 2 hours or up to 2 days. Prior to serving, gently toss pasta. If the pasta is dry, add up to a tablespoon of milk to hydrate the pasta.
Estimated Nutrition, Per Serving: