Hawaiian Macaroni Salad

 

No pineapple here. Simple comforting pasta salad is a beloved favorite in the Aloha State. Serve with everything from smoked pork to fried chicken to shrimp. This pasta salad has a sweet tangy creamy dressing.

8 oz. elbow macaroni

1 1/4 c. mayonnaise

1/4 c. whole milk

2 tbsp. apple cider vinegar

1 tsp. granulated sugar

1 tsp. salt

1/4 tsp. ground black pepper

1 large carrot, shredded

1/2 c. chopped celery

1/3 c. chopped green onion, plus more for serving

1/4 c. grated yellow onion

Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.

Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.

Cover and refrigerate for 30 minutes. Gently stir, and top with more green onion, if you like.

This pasta salad is great to make a day ahead. Stir in an extra 1 to 2 tablespoons of milk to loosen it up, if needed.

By Josh Miller; Recipe by Kellie Kelley 

Pioneer Woman

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