Ingredients
Main Ingredients
- 8 ounces elbow macaroni noodles
- 2 medium carrots, shredded
- ½ yellow onion, shredded
Dressing Ingredients
- 1 tablespoon apple cider vinegar
- 1 cup mayonnaise
- 3 tablespoons milk
- 1 ½ tablespoons sugar
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Shred the carrots and yellow onion finely to ensure they mix well with the pasta and add texture to the salad.
- Cook the macaroni: Boil the elbow macaroni noodles for a few minutes longer than the package instructions until they are tender but not mushy.
- Combine pasta and vegetables: Drain the cooked macaroni thoroughly, then place it in a large bowl. Add the apple cider vinegar, shredded carrots, and shredded onion. Mix gently and refrigerate for about an hour to chill and let the flavors meld.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, milk, sugar, salt, and pepper until smooth and creamy.
- Mix dressing with pasta: Fold the dressing into the chilled pasta mixture until everything is evenly coated.
- Chill before serving: Refrigerate the macaroni salad until ready to serve, allowing the flavors to develop further and the salad to be cool and refreshing.
Notes
- For best results, refrigerate the macaroni salad overnight.
- Adjust the sugar and vinegar levels to balance sweetness and tanginess according to your taste.
- Use full-fat mayonnaise for a rich and creamy texture, or substitute with a lighter version if preferred.
- Add hard-boiled eggs or canned pineapple tidbits for a traditional Hawaiian touch.
- Ensure pasta is well drained to prevent the salad from becoming watery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Hawaiian
- Diet: Halal
