Satisfy your summer craving with this quick and easy Hawaiian Macaroni Salad featuring macaroni, carrots, celery, and onions tossed in a sweet and tangy mayo-based dressing. Simple ingredients delivers refreshing flavors to cool you down this summer.
Cook the macaroni according to package instructions.
Drain and place it in a large mixing bowl. Add the apple cider vinegar while the macaroni is still hot, mix it gently, and set it aside.
In a separate bowl, combine the dressing ingredients: mayonnaise, milk, sugar, salt, and pepper. Mix until everything is well incorporated, and set aside.
Add the veggies (onion, carrot, celery, and green onion) to the bowl of macaroni.
Pour in the salad dressing and mix until the macaroni and veggies are evenly coated.
Refrigerate at least 2 hours before serving.
Notes
Be careful not to overcook your pasta or it will turn mushy.
Toss the freshly cooked and drained pasta in apple cider vinegar for easy absorption of flavor.
Mayo-based pasta salad only lasts 1-2 hours at room temperature, so remember to refrigerate the leftovers as soon as everyone is done eating.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.