Description
Hawaiian macaroni salad is a vibrant dish that brings the taste of summer to your table. This creamy and tangy salad features tender elbow macaroni, sweet pineapple, crunchy celery, and a rich mayonnaise dressing. Perfect for barbecues, picnics, or as a comforting meal on its own, this delightful recipe will have everyone coming back for seconds.
Ingredients
Scale
- 2 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sweet relish
- 1 cup diced pineapple (fresh or canned)
- 1 stalk finely chopped celery
- 1 medium grated carrot
- 3 sliced green onions
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water until cool.
- In a mixing bowl, combine mayonnaise, sweet relish, salt, and pepper. Stir until smooth.
- In a large bowl, mix together cooled macaroni, diced pineapple, chopped celery, grated carrot, and sliced green onions. Pour the dressing over the mixture and stir gently to combine.
- Cover with plastic wrap or transfer to an airtight container and refrigerate for at least one hour to allow flavors to meld.
- Serve chilled, garnished with extra chopped green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 280
- Sugar: 7g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: - For a lighter twist, substitute Greek yogurt for some or all of the mayonnaise. - Add diced bell peppers or shredded carrots for extra crunch. - Store leftovers in an airtight container in the fridge for up to five days.