Hawaiian Macaroni Salad

5 from 1 vote

You’ll love how easy this Hawaiian Macaroni Salad is to make with creamy mayo, sour cream, and fresh vegetables for a classic island-inspired side dish. Chilling allows the flavors to meld, making it a hit for barbecues, picnics, and family gatherings.

Prep Time20

Cook Time15

Chill Time2

Total Time2 35

Course: Side Dish

Cuisine: Hawaiian

Keyword: Hawaiian Macaroni Salad

Servings:

Calories: 424kcal

Author: Ryan Allen

Equipment

Glass Mixing Bowls

Ingredients

1 lb elbow macaroni
3 tablespoons apple cider vinegar
¾ cup carrots (shredded)
3 tablespoons onion (shredded)
2 cups mayonnaise (Use Best Foods)
½ cup sour cream
¼ cup milk
1 teaspoon sugar
1 ½ teaspoon black pepper
½ teaspoon salt
3 green onions (chopped)

Instructions

Cook macaroni according to the directions on the package. Drain and add to a large bowl. Add apple cider vinegar, carrots, and onions, stir until well coated. Set aside and allow the pasta to cool for 15 minutes.
Add mayonnaise, sour cream, milk, sugar, pepper, and salt to a medium bowl. Mix until well combined. Pour over macaroni and gently fold until noodles are coated.
Cover and refrigerate for 2-4 hours. Stir before serving and garnish with green onions.

Notes

Let the pasta cool before adding the dressing so it coats evenly.
Toss warm noodles with vinegar to help absorb flavor and add tang.
Use full-fat mayonnaise for the creamiest, most authentic texture.
Chill the salad for at least 2 hours to let the flavors come together.

Nutrition