Hawaiian Macaroni Salad
User Reviews
5
Hawaiian Macaroni Salad
Description
This Hawaiian Macaroni Salad uses classic elbow macaroni boiled until tender and combined with finely diced fresh vegetables including carrots, celery stalks, and red onions to add subtle crunch and freshness. The dressing blends mayonnaise with canned tuna and apple cider vinegar to balance richness with acidity. Seasoned with salt and black pepper, the mixture is gently folded to maintain the macaroni’s shape and texture.
The salad is refrigerated for at least an hour before serving, allowing the flavors to develop and the salad to chill thoroughly. The resulting dish is creamy with a bright hint of vinegar, complemented by the slight sweetness and crispness of the vegetables. It serves well as a picnic or barbecue side dish, complementing grilled meats and other savory dishes.
This salad can be adapted by substituting some mayonnaise with plain Greek yogurt or whipped cottage cheese to reduce richness. It also holds well if prepared three days ahead, with the dressing reserved until just before serving to preserve texture.
Ingredients
- ½ pound elbow macaroni
- 1 carrot peeled and diced, small
- 1 celery trimmed and diced, stalk
- 2 tablespoons red onion finely diced
- 1 1/2 cups mayonnaise
- 2 1/2 tablespoons tuna drained, canned
- 2 tablespoons apple cider vinegar
- salt to taste
- black pepper to taste
Instructions
- Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
- Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper and stir together.
- In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
- Fold together until thoroughly mixed together. Season with salt and pepper.
- Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.
Notes
- You can partially substitute mayonnaise with plain Greek yogurt or whipped cottage cheese for a lighter version.
- This salad can be made up to three days in advance and stored refrigerated in an airtight container.
- If made ahead, reserve about two-thirds of the dressing and fold it into the salad just before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 203mg | 8% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1723IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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