20 Minute Hawaiian Macaroni Salad
A simple 4-ingredient salad with a zing of cider vinegar. Perfect for a picnic, luau, or summer BBQ!
Ingredients
- 2 cups macaroni noodles
- 1 cup mayonnaise
- ½ cup carrots, shredded
- 1-2 tablespoons cider vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook macaroni according to package directions. If desired, add a little more time for softer noodles.
- Drain macaroni noodles in a colander. Rinse noodles and drain again.
- While the macaroni is still a little warm, add mayonnaise, carrots, 1 tablespoon vinegar, salt and pepper.
- Add more vinegar, salt and pepper to taste.
- Cover and refrigerate to let the flavors meld until ready to serve.
Notes
Simple add-ins:
Sugar or honey to tame the vinegar
Peas for color and freshness.
Sweet onions or spring onions for an added bite and crunch
Chopped celery or finely shredded cabbage for bulk and crispiness
Shredded cooked chicken if you’re wanting to make this salad more of a meal.
Feel free to substitute half of the mayonnaise for plain Greek yogurt.
Pasta serving measurements:
2 cups macaroni noodles = 5 cups cooked. About 8-10 side servings
3 cups macaroni noodles = 7.5 cups cooked. About 12 side servings