Creamy Hawaiian Macaroni Salad
Creamy Hawaiian Macaroni Salad
Ingredients
For the Salad
- 1 1/2 cups elbow macaroni, uncooked
- 1/2 cup carrots, finely grated
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely minced
- 1/2 cup pineapple chunks, drained, small
For the Dressing
- 1 1/4 cups mayonnaise, full-fat
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons milk, whole milk, or as needed
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside to drain completely.
⏱️ 10 min
- 2
While the macaroni is cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until smooth. If the dressing is too thick, add milk 1 tablespoon at a time until it reaches a pourable, creamy consistency.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled and drained macaroni, grated carrots, diced celery, minced red onion, and drained pineapple chunks.
⏱️ 5 min
- 4
Pour the prepared dressing over the macaroni and vegetable mixture. Stir gently until all ingredients are thoroughly coated. Taste and adjust seasoning (salt and pepper) if necessary.
⏱️ 5 min
- 5
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the macaroni to absorb the dressing. Stir occasionally during chilling if possible.
⏱️ 120 min
- 6
Before serving, give the salad a final stir. If it appears too thick after chilling, you can add another tablespoon or two of milk to reach your desired consistency.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Hawaiian Macaroni Salad
For the Salad
- 1 1/2 cups elbow macaroni, uncooked
- 1/2 cup carrots, finely grated
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely minced
- 1/2 cup pineapple chunks, drained, small
For the Dressing
- 1 1/4 cups mayonnaise, full-fat
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons milk, whole milk, or as needed
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside to drain completely.
⏱️ 10 min - 2
While the macaroni is cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until smooth. If the dressing is too thick, add milk 1 tablespoon at a time until it reaches a pourable, creamy consistency.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled and drained macaroni, grated carrots, diced celery, minced red onion, and drained pineapple chunks.
⏱️ 5 min - 4
Pour the prepared dressing over the macaroni and vegetable mixture. Stir gently until all ingredients are thoroughly coated. Taste and adjust seasoning (salt and pepper) if necessary.
⏱️ 5 min - 5
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the macaroni to absorb the dressing. Stir occasionally during chilling if possible.
⏱️ 120 min - 6
Before serving, give the salad a final stir. If it appears too thick after chilling, you can add another tablespoon or two of milk to reach your desired consistency.