Hawaiian Macaroni Salad
A creamy and colorful macaroni salad featuring the sweetness of pineapple and the crunch of fresh vegetables, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 145 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup diced green onion
- 1/2 cup canned crushed pineapple, drained
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to cool it down.
- Combine the cooled macaroni with the diced celery, carrots, green onion, and drained pineapple in a large mixing bowl.
- Make the dressing by whisking together mayonnaise, apple cider vinegar, salt, and pepper until smooth.
- Mix the dressing with the macaroni mixture until well combined.
- Chill the salad in the refrigerator for at least 2 hours before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add more mayonnaise if needed before serving leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://pinrecipezbylinaa.com/hawaiian-macaroni-salad/