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Prep Time15 minutes
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Cook Time15 minutes
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Serv SizeYield 1 large bowl
Delicious Macaroni salad. Perfect for spring & summertime picnics!
Ingredients
Directions
This Hawaiian‑style macaroni salad is creamy, tangy, and perfectly balanced, with tender pasta, crisp vegetables, and a dressing that settles into every curve of the noodles. It’s simple, comforting, and made to chill ahead—exactly the kind of side that belongs next to grilled meats, potluck plates, and easy summer dinners.
Boil 2 cups of elbow macaroni following the packaging instructions.
Finely dice 1/4 cup red onion and 1/4 cup celery, then shred 1/4 cup carrots.
In a medium bowl, whisk together 1 cup mayonnaise, 1/4 cup Miracle Whip, 2 tablespoons apple cider vinegar, 1/4 teaspoon dried dill weed, 1 teaspoon sugar, and 1 teaspoon salt until smooth and creamy.
Drain the cooked pasta and rinse thoroughly under cold water. Let it drain well, then add the macaroni to the bowl with the vegetables. Toss the pasta with the red onion, celery, and carrots.
Fold in the dressing until everything is evenly coated and combined, then cover and refrigerate until ready to serve.
Enjoy!
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Conclusion
Notes: Once refrigerated add a tablespoon spoon or two of cold milk to pasta salad to loosen it up if needed.
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