Description
A delightful salad combining macaroni pasta with a sweet and tangy dressing, fresh vegetables, and creamy mayonnaise.
Ingredients
Scale
- 1 pound (16 ounces) elbow macaroni, uncooked
- 3 tablespoons apple cider vinegar
- 2 large carrots, peeled and grated
- 2 ribs celery, finely chopped
- ½ medium sweet onion, finely grated
- 1 bunch green onions, sliced
- 2 cups mayonnaise (Best Foods recommended)
- 1 cup half and half
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
Instructions
- Cook the pasta: Start by boiling a large pot of salted water. Once boiling, add the elbow macaroni and cook for about 3 minutes longer than the package instructions for al dente. Drain and transfer to a large mixing bowl.
- Add vinegar: While the pasta is warm, drizzle apple cider vinegar over it and toss gently to combine. Allow to cool.
- Prepare the veggies and dressing: In a separate bowl, mix grated carrots, chopped celery, grated onion, and sliced green onions. Add mayonnaise, half and half, sugar, salt, black pepper, and paprika; stir until well combined.
- Combine: Pour the vegetable and dressing mixture over the cooled pasta and gently fold together without breaking the pasta.
- Chill: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2-4 hours, or ideally overnight to enhance flavors.
- Serve: When ready to serve, sprinkle with freshly chopped green onions or parsley and enjoy chilled.
Notes
Best served cold. Pairs well with grilled meats or as part of a potluck spread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg
Keywords: salad, macaroni salad, Hawaiian salad, side dish, pasta salad