Hawaiian Macaroni Salad
Create the ultimate Hawaiian macaroni salad featuring perfectly cooked noodles tossed in a creamy, tangy-sweet dressing, shredded carrots, and chopped red onion.
Servings: 8 servings
Ingredients
- 2 teaspoons salt for the pasta water
- 1 pound macaroni pasta feel free to use gluten-free pasta
- 1½ cups mayonnaise
- ¼ cup half and half
- 1 tablespoon Dijon mustard
- ½ tablespoons apple cider vinegar
- 1½ tablespoons honey
- ½ teaspoon salt
- 2 large carrots shredded
- ½ medium red onion finely chopped
- 1 cup chopped fresh parsley optional
- additional salt and pepper to taste
Instructions
- Cook the pasta. Bring a large pot of water to a boil. Add the salt to the pot followed by the pasta. Cook the pasta per the package’s instructions until al dente. Drain and transfer the pasta to a large mixing bowl.
- Make the dressing. Whisk together the mayo, half and half, Dijon, apple cider vinegar, honey, and salt.
- Put it all together. Add the dressing, carrots, red onion, and parsley to the bowl with the pasta and gently toss until everything is well combined.
- Season. Taste the mac salad and stir in extra salt and/or pepper if needed.
- Chill. Cover the bowl and chill for at least 2 hours before serving.
Notes
- Salt the water to avoid bland pasta and salad.
- Cook the pasta al dente so it doesn’t fall apart when mixed with the dressing.
- Chill the salad—it enhances its taste as the dressing melds with the pasta and softens the veggies.
- Add crispy bacon, shredded pork, fried spam, ham, or hard-boiled eggs.
- Store leftovers sealed tight in the fridge for up to 5 days.
Nutrition
Serving: 4ounces | Calories: 322kcal | Carbohydrates: 7g | Protein: 1g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 1036mg | Potassium: 133mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3694IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg
