Hawaiian Macaroni Salad

Add a different twist to your next BBQ with this delicious Hawaiian Macaroni Salad!

1 lb. elbow macaroni

1/2 cup apple cider vinegar

2 cups whole milk, divided

2 cups mayonnaise

1 Tbsp. brown sugar

4 green onions, thinly sliced

1 large carrot, peeled and grated

1 celery rib, minced

salt and pepper to taste

Bring 4 quarts of water to a boil. Add 1 Tbsp. salt and elbow macaroni, cook until soft, about 15 minutes. Drain and return to pot.  Add vinegar and toss until absorbed. Let cool 10 minutes.

Meanwhile, whisk together 1 1/2 cups of milk, 1 cup of mayonnaise, brown sugar, 1/2 tsp. salt and 2 tsp. pepper.

Once the pasta is cooled whisk in dressing and cool completely. Add remaining 1/2 cup of milk and 1 cup of mayonnaise, onions, celery and carrots. Stir to combine, season with salt and pepper to taste.

Chill 1 hour before serving. Try serving with Orange Ginger Grilled Chicken.

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