0 from 15 votes
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!
Prep Time
20 mins
Chill Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 Servings
Calories: 341 kcal
Course:
Salad
Cuisine:
American
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!
Cup of Yum
Notes
- Keep leftovers refrigerated for up to 4 days.
- You can use any short pasta you like.
- You can add celery or grated onion or boiled egg if you like.
Nutrition Information
Calories
341kcal
(17%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
35g
(54%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
21g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
21mg
(7%)
Sodium
703mg
(29%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3618IU
(72%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 341
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 703mg | 29% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3618IU | 72% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.