Hawaiian Macaroni Salad
A delightful creamy salad that combines tender macaroni, savory spices, and fresh veggies, perfect for potlucks and BBQs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
- 1 lb elbow macaroni
- 1/4 cup apple cider vinegar
- 2.5 cups Best Foods or Hellmann’s Mayo (reserve 1/2 cup to achieve desired consistency after refrigerating)
- 1/2 cup onion (finely grated)
- 1/2 cup carrot (shredded)
- 3 scallions (chopped)
- 1 can canned tuna (about 5oz)
- 2 eggs (hard boiled, peeled and roughly chopped)
- 1/4 tsp white pepper
- 1/2 tsp black pepper (or to taste)
- 1 tsp kosher salt (or to taste)
Instructions
- Cook macaroni in salted boiling water for 3-4 minutes past instructions for al dente.
- Once the macaroni is drained and cooled, add 1/4 cup apple cider vinegar and mix into the pasta.
- Add the mayo, onion, carrot, scallions, tuna, eggs, black and white pepper, and salt. Mix thoroughly.
- Cover with plastic wrap and refrigerate for 1-2 hours until chilled.
- Serve with the reserved 1/2 cup of mayo, or enough to achieve your desired consistency.
Notes
Make sure to cook the macaroni slightly longer than usual for best texture. Use quality mayonnaise for optimal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
Find it online: https://slicesync.com/hawaiian-macaroni-salad-video/