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
- 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.
- 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.
- 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.
- Mix Well: Stir everything until well combined. Season with salt and pepper to taste.
- Chill: Cover the salad and refrigerate for at least 1-2 hours to let the flavors meld.
- 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!