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Hawaiian Macaroni Salad

Hawaiian Macaroni Salad is a creamy, crunchy side dish made by combining cooked pasta with fresh vegetables and a tangy mayonnaise-based dressing. The pasta is boiled to al dente, then rinsed with cold water to maintain its firmness, while crisp vegetables add texture. The final salad is vibrant, with a smooth, luscious dressing and a satisfying crunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 8 ounces small pasta shells or elbows or gluten-free/chickpea pasta
  • 1/2 cup mayonnaise classic or Greek yogurt for lighter version
  • 1 tablespoon apple cider vinegar
  • 2 stalks celery diced
  • 1 carrot carrot diced
  • 1/2 cucumber cucumber diced
  • 1/2 cup frozen peas thawed
  • 1 teaspoon sugar or honey/agave
  • to taste salt

Equipment

  • Large Pot
  • Colander
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender, about 8-10 minutes. Drain and rinse immediately with cold water to stop the cooking and keep it firm.
  2. While the pasta cools, chop the celery, carrot, and cucumber into small, crunchy pieces. Thaw the frozen peas if frozen.
  3. In a large mixing bowl, combine the cooked pasta, diced vegetables, and thawed peas. Gently toss to distribute evenly.
  4. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, and a pinch of salt until smooth and well combined.
  5. Pour the dressing over the pasta and vegetables. Carefully fold everything together until the salad is coated evenly and has a creamy, colorful appearance.
  6. Taste the salad and adjust seasoning with more salt or vinegar if needed. Chill in the refrigerator for at least 30 minutes to meld flavors.
  7. Serve the Hawaiian Macaroni Salad cold, garnished with extra vegetables if desired, and enjoy its crunchy, creamy goodness.