Hawaiian Macaroni Salad (Printable Version)
# What You'll Need:
01 -
1 lb elbow macaroni
02 -
3 tbsp apple cider vinegar
03 -
¾ cup shredded carrots
04 -
3 tbsp shredded onion
05 -
2 cups mayonnaise (Best Foods recommended)
06 -
½ cup sour cream
07 -
¼ cup milk
08 -
1 tsp sugar
09 -
1½ tsp black pepper
10 -
½ tsp salt
11 -
3 green onions, chopped
# How to Make It:
01 -
Cook macaroni according to package directions. Drain and transfer to a large bowl. Add apple cider vinegar, shredded carrots, and shredded onions, stirring until well coated. Allow pasta to cool for 15 minutes.
02 -
In a medium bowl, combine mayonnaise, sour cream, milk, sugar, black pepper, and salt. Mix thoroughly until well incorporated.
03 -
Pour dressing over macaroni mixture and gently fold until noodles are evenly coated. Cover and refrigerate for 2-4 hours. Stir before serving and garnish with chopped green onions.
# Handy Tips:
01 -
Optional add-ins include diced hard boiled eggs, diced ham, diced celery, peas, chopped bacon, or pineapple chunks.
02 -
Elbow macaroni is recommended for its ability to retain the creamy dressing, but small pasta shapes like shells or rotini can also be used.
03 -
For best flavor, refrigerate for 2-3 hours to allow flavors to fully develop.
04 -
Leftovers can be stored in an airtight container for up to 4 days. If the salad becomes dry, revive with additional mayonnaise or sour cream.