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Hawaiian Macaroni Salad
Ingredients
- 1 pound large macaroni noodles
- 2 tablespoons apple cider vinegar
- 3 carrots, shredded
- 1⁄3 cup onion, optional
- 2 1⁄2 cups mayonnaise
- 1⁄4 cup milk
- 2 teaspoons sugar
- salt and pepper, to taste
Directions
- Cook pasta according to the package instruction. Drain well and do not rinse with cold water. Place pasta in a large serving bowl.
- While the pasta is still hot, add vinegar, carrots, and onions and mix to combine, place the bowl in the refrigerator until the pasta is cool.
- Add remaining inredients and fold until the pasta is fully coated.
- Cover and refrigerate for at least 4 hours or overnight.
- When you are ready to serve the mac salad, add a little more milk if the pasta seems dry.