Hawaiian Macaroni Salad
This Hawaiian Macaroni Salad is a must for our Summer cookouts. It’s creamy, tangy, filled with fresh, crunchy veggies and everyone loves it, even the kids!
Ingredients
- 8 oounces elbow macaroni I like to use the jumbo kind
- 1 1/4 cup mayonnaise
- 1/4 cup milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded carrot
- 4 each scallions sliced
Instructions
- Boil your pasta according to the box directions. Drain and set aside.
- In a large bowl whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl.
- Add the pasta, carrots, and green onions.
- Stir everything to combine.
- Cover and refrigerate for 1 hour to cool. The longer this sits the better!
Notes
- Keep leftovers refrigerated for up to 4 days.
- You can use any short pasta you like.
- You can add celery, grated onion, or boiled egg if you like.