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Traditional Hawaiian Macaroni Salad

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A creamy and crunchy Hawaiian macaroni salad that’s perfect for gatherings and complements grilled meats and seafood.

Ingredients

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  • 2 cups elbow macaroni, uncooked
  • 1 cup mayonnaise (ensure it’s Halal-certified)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sugar
  • 1 cup shredded carrots
  • 1 cup diced celery
  • 1 cup green onions, chopped
  • Pinch salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8–10 minutes. Once done, drain and rinse under cold water.
  2. In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Whisk until smooth.
  3. Add the cooled macaroni, shredded carrots, diced celery, and chopped green onions to a large mixing bowl. Gently fold in the creamy dressing.
  4. Season to taste with a pinch of salt and freshly cracked pepper.
  5. Cover the salad and chill in the refrigerator for at least 1 hour.
  6. Stir the salad before serving and garnish with additional green onions or paprika if desired.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Add extra mayonnaise if it seems dry after refrigeration.

Nutrition

Find it online: https://recypez.com/traditional-hawaiian-macaroni-salad/

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