Description
A comforting Hawaiian dish that embodies summer gatherings, featuring creamy macaroni with vibrant flavors.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 cup shredded carrots
- 1 cup diced celery
- 4 green onions, chopped
- Salt and pepper to taste
- 2 hard-boiled eggs (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add elbow macaroni and cook until al dente, about 8 to 10 minutes.
- Drain and cool: Drain the macaroni and rinse it under cold water to stop cooking.
- Prepare the dressing: Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper in a mixing bowl until smooth.
- Combine ingredients: In a large bowl, combine cooked macaroni, shredded carrots, diced celery, and chopped green onions. Add hard-boiled eggs if using.
- Toss and coat: Pour the dressing over the pasta mixture and gently fold until evenly coated.
- Chill: Cover and refrigerate for at least one hour before serving.
Notes
For a twist, consider adding diced bell peppers, peas, or pineapple chunks. Can be made a day in advance for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg