Hawaiian Macaroni Salad

Hawaiian Macaroni Salad


Can we get a round of applause for Hawaiian Macaroni Salad
  • Kosher salt
  • ½ lb. elbow pasta
  • 1 c. mayonnaise
  • 1 tbsp. apple cider vinegar
  • 1 tsp. granulated sugar
  • ¼ tsp. ground black pepper
  • 1 medium onion, grated (about ½ c.)
  • 2 medium carrots, shredded (about ½ c.)
  • 2 stalks celery, finely chopped (about ½ c.)
  1. Bring a large pot of water to a boil; generously season with salt. Cook pasta, stirring occasionally, until very past al dente, about 2 minutes more than package instructions. Drain.
  2. Meanwhile, in a large bowl, whisk mayonnaise, vinegar, granulated sugar, pepper, and ½ teaspoon salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight.
  3. Let stand at room temperature 20 minutes before serving.

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