Look no further for pineapple, you won’t find it in this Hawaiian macaroni salad! Of all the pasta salads out there, this is a favorite in the Aloha State, where locals pair it with everything from smoked pork to fried chicken and shrimp. It’s not about tropical flavors, but simply a fun and tasty picnic side dish to bring to all your potlucks and potluck gatherings. Its sweet and tangy flavor makes it the perfect companion to Ree Drummond’s sweet and smoky ribs, but it’s also delicious with hot dogs, grilled chicken and pork chops. Add other fresh sides and don’t forget to pick the perfect summer dessert – it’s time to eat!
YIELDS : 6 – 8 serving(s)
PREP TIME : 20 mins
TOTAL TIME : 50 mins
Ingredients
- 8 oz. elbow macaroni
- 1 1/4 c. mayonnaise
- 1/4 c. whole milk
- 1 tbsp. apple cider vinegar
- 1 tsp. granulated sugar
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 large carrot, shredded
- 1/2 c. chopped celery
- 1/3 c. chopped green onion, plus more for serving
- 1/4 c. grated yellow onion
Directions
- Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.
- Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.
- Cover and refrigerate for 30 minutes. Gently stir, and top with more green onion, if you like.
