Hawaiian macaroni salad is the perfect side dish to any plate lunch. Tangy elbow macaroni tossed in a mayonnaise sauce and served chilled. A delicious dish that is sure to be loved.
INGREDIENTS
- 8 ounces elbow macaroni
- 2 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 1/2 cup milk
- 1 tablespoon granulated sugar
- salt and pepper to taste
- 1 carrot grated
- 2 tablespoons onion diced
DIRECTIONS
- Heat a large pot of water to a rolling boil. Add salt and a splash of oil to the water. Then cook the macaroni according to package directions. You’ll want to cook the noodles just past al dente.
- Drain the noodles and rinse with water. Toss the warm noodles with apple cider vinegar and set aside.
- In a large bowl add mayonnaise, milk, sugar, salt, and pepper. Whisk to combine.
- Then add the mayonnaise mixture to the macaroni noodles and stir to combine.
- Add in carrots and onion and stir until well combined.
- Cover and place in the refrigerator for 4 hours or overnight until cooled.
