Description
Creamy and sweet macaroni salad with a tangy dressing.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 1/2 cups mayonnaise, plus more to taste
- 1/4 cup grated onion
- 2 tablespoons grated carrot
- 2 tablespoons grated celery
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, combine mayonnaise, grated onion, grated carrot, grated celery, apple cider vinegar, sugar, salt, and pepper.
- Add the cooled macaroni to the dressing and mix well.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Add more mayonnaise if desired before serving.
Notes
- For best results, use a good quality mayonnaise.
- Grate the vegetables finely for a smooth texture.
- Adjust the amount of sugar and vinegar to your taste.
- This salad is even better the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: macaroni salad, Hawaiian salad, pasta salad, creamy salad