Hawaiian Macaroni Salad
Hawaiian Macaroni Salad brings unique flavor to the table. The veggies & pasta are brought together by a super creamy dressing!
- 2 cups whole milk divided
- 2 cups mayonnaise Divided
- 1 Tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound elbow macaroni
- 1/4 cup cider vinegar
- 1/4 cup yellow onion grated
- 1/2 cup carrot peeled and shredded
- 1/2 cup celery finely chopped
- 2 cups ham chopped
- 1-20 ounce can pineapple chunks drained
- 1/4 cup green onions sliced
In a small mixing bowl, whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, salt and pepper. Set aside.
In a large pot, bring 4 quarts of water to a roiling bowl. Add pasta and 1 Tablespoon of salt to the water and cook the pasta for 15 minutes, until it's fat and very soft. Drain pasta and pour it back into the dried pasta pot. Pour vinegar over pasta and stir until it's evenly distributed and absorbed. Pour pasta into a bowl and cool for 10 minutes. Add the milk and mayonnaise mixture and stir until evenly combined, then cool completely.
Add the grated onions, carrots, celery, (ham, pineapple, green onion~if using) and the remaining milk and mayonnaise to the pasta and mix until evenly distributed. Cover and refrigerate for at least 1 hour for up to 2 days. Adjust seasoning if necessary and serve.
Serving: 1/8 of the recipe | Calories: 769kcal | Carbohydrates: 59g | Protein: 18g | Fat: 51g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 1109mg | Potassium: 382mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1530IU | Vitamin C: 1.7mg | Calcium: 95mg | Iron: 1.2mg