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Hawaiian Macaroni Salad

Hawaiian Macaroni Salad served in a bowl with carrots and green onions
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A creamy and tangy Hawaiian Macaroni Salad that pairs well with grilled meats and is perfect for potlucks and barbecues.

Ingredients

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  • 1 lb elbow macaroni
  • 1/4 cup apple cider vinegar
  • 2.5 cups Best Foods or Hellmann’s Mayo (reserve 1/2 cup)
  • 1/2 cup onion (finely grated)
  • 1/2 cup carrot (shredded)
  • 3 scallions (chopped)
  • 1 can canned tuna (about 5oz)
  • 2 eggs (hard boiled, peeled and roughly chopped)
  • 1/4 tsp white pepper
  • 1/2 tsp black pepper (or to taste)
  • 1 tsp kosher salt (or to taste)

Instructions

  1. Cook macaroni in salted boiling water for 3-4 minutes past the package instructions for al dente.
  2. Once the macaroni is drained and cooled, add 1/4 cup apple cider vinegar and mix it into the pasta.
  3. Add the mayo, onion, carrot, scallions, tuna, eggs, black and white pepper, and salt, then mix thoroughly.
  4. Cover the salad with plastic wrap and refrigerate for 1-2 hours until chilled.
  5. Finally, add the reserved 1/2 cup of mayo to the salad, or enough to achieve your desired consistency.
  6. Serve with your plate lunch and enjoy!

Notes

For the best taste, allow the macaroni salad to chill thoroughly before serving. You can customize by adding peas or bell peppers.

Nutrition

Find it online: https://doughdazzle.com/hawaiian-macaroni-salad-recipe/