Name: Hawaiian Macaroni Salad
Prep time: 5 min
Cook time: 2 h 40 min
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1/2 lb. elbow pasta; 1 c. mayonnaise; 1 tbsp. apple cider vinegar; 1 tsp. granulated sugar; 1/4 tsp. ground black pepper; 1 medium onion, grated (about 1/2 c.); 2 medium carrots, shredded (about 1/2 c.); 2 stalks celery, finely chopped (about 1/2 c.)

AnnMarie’s Recipes

Bring a large pot of water to a boil; generously season with salt. Cook pasta, stirring occasionally, until very past al dente, about 2 minutes more than package instructions. Drain.

Meanwhile, in a large bowl, whisk mayonnaise, vinegar, granulated sugar, pepper, and 1/2 teaspoon salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight.

Let stand at room temperature 20 minutes before serving.

2 medium carrots, shredded (about 1/2 c.)

2 stalks celery, finely chopped (about 1/2 c.)

Hawaiian Macaroni Salad

Ingredients

Directions

Nutrition