Hawaii Macaroni Salad is a tasty, creamy pasta salad with a sweet touch and lots of brightly colored vegetables. You can serve it as a side dish at Hawaiian-themed parties or with any meal to make it more interesting.
Ingredients: 8 oz elbow macaroni. 1 cup mayonnaise. 2 tbsp apple cider vinegar. 2 tsp sugar. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup grated carrot. 1/2 cup diced onion. 1/2 cup diced celery. 1/2 cup diced red bell pepper. 1/4 cup diced green onions. 2 hard-boiled eggs, chopped. Optional: 1/2 cup pineapple tidbits.
Instructions: Follow the directions on the box to cook the elbow macaroni. Then, run it under cold water to cool it down completely. Mix apple cider vinegar, sugar, salt, and black pepper with mayonnaise in a large bowl. Mix until it's smooth. After the macaroni is cooked and cool, add it to the bowl and toss it around to cover it all with the dressing. Grate carrot, cut onion, cut celery, cut red bell pepper, cut green onions, and chop hard-boiled eggs. Add these to the macaroni. Combine well by mixing. For a tropical touch, you can add pineapple chunks if you want to. Put the salad in the fridge for at least an hour before you serve it so that the flavors can mix. Hawaii Macaroni Salad tastes great when served cold.
Prep Time: 15 minutes
Cook Time: 10 minutes
Rodrigo
