Description
This creamy and slightly sweet macaroni salad is a staple at barbecues and gatherings, embodying the essence of Aloha in every bite.
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise (best quality for richness)
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar (adjust to taste)
- 1/2 medium sweet onion, diced
- 1/2 cup shredded carrots
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water.
- Make the dressing: In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine: In a large bowl, add the cooled pasta, diced onion, shredded carrots, and sweet pickle relish. Pour in the dressing and stir gently until everything is evenly coated.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least one hour (or overnight for best flavor).
- Serve: Give the salad a quick stir before serving to redistribute the dressing.
Notes
For a lighter dressing option, substitute Greek yogurt for mayonnaise. This salad tastes even better when made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian