Hawaiian Macaroni Salad Recipe

Ingredients

• For the Salad:
  • 2 cups elbow macaroni
  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 cup milk (more if needed)
  • 1/2 cup grated carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped green onions
  • 1/4 cup diced bell pepper (red or green)
  • 1/4 cup frozen peas (optional, thawed)
  • Salt and pepper to taste
• Optional Add-ins:
  • 1/2 cup diced ham or spam
  • 1/4 cup chopped pineapple (drained)

Instructions

1. Cook the Macaroni: Boil water in a large pot and add the elbow macaroni. Cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Make the Dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and milk until smooth. Adjust the thickness by adding more milk if desired.
3. Combine Ingredients: Add the cooked macaroni to the dressing, along with the grated carrots, chopped celery, green onions, bell pepper, and peas. If using, add ham or pineapple.
4. Mix Well: Stir everything until well combined. Season with salt and pepper to taste.
5. Chill: Cover the salad and refrigerate for at least 1-2 hours to let the flavors meld.
6. Serve: Give it a good stir before serving. Enjoy!

Tips

• For added flavor, let the salad sit in the fridge overnight.
• You can customize the vegetables based on your preferences or what you have on hand.

Enjoy your Hawaiian Macaroni Salad!

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