Description
Creamy, tangy, and delightfully refreshing, this Hawaiian Pasta Salad is a classic side dish bursting with flavor and crunch. With tender elbow macaroni, shredded carrots, crisp celery, and a rich mayo-based dressing, it’s the perfect companion to grilled meats, picnics, potlucks, and summer gatherings.
Ingredients
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8 oz elbow macaroni
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1¼ cups mayonnaise
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¼ cup whole milk
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1 tablespoon apple cider vinegar
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1 teaspoon sugar
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1 teaspoon salt
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¼ teaspoon black pepper
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1 large carrot, shredded
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½ cup chopped celery
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⅓ cup chopped green onion, plus more for serving
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¼ cup grated yellow onion
Instructions
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Cook Pasta:
Cook elbow macaroni according to package directions until soft (not al dente). Drain and rinse with cold water. Set aside to cool. -
Make Dressing:
In a large mixing bowl, whisk together mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until smooth. -
Add Veggies:
Stir in shredded carrot, chopped celery, green onion, and grated yellow onion. -
Combine:
Add cooled pasta to the bowl and mix until everything is well coated.
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Chill & Serve:
Cover and refrigerate for at least 1 hour before serving. Garnish with extra green onion if desired.
Notes
Best served cold and can be made a day in advance.
Add chopped pineapple or diced ham for a more traditional Hawaiian twist.
The salad gets creamier as it chills — feel free to stir in a little extra milk or mayo before serving if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop, Mixing
- Cuisine: Hawaiian-American