Hawaiian Style Macaroni Salad with Vegan Option
This creamy Hawaiian style macaroni salad is a simple local-style side dish made with soft elbow macaroni, mayonnaise, grated carrot and a few seasonings. Includes an easy vegan option.
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Servings: 8 servings
Ingredients
- 2 cups elbow macaroni uncooked
- 2 1/2 cups Best Foods Mayonnaise or Best Foods Vegan Mayonnaise
- 1 carrot grated
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 - 1 teaspoon black pepper
- 1 tablespoon water
Instructions
- Cook the elbow macaroni according to the package directions, but let it cook slightly past al dente.For Hawaiian style mac salad, the noodles should be soft but not mushy.Drain the pasta and rinse it under cold water until completely cooled.2 cups elbow macaroni
- Add the cooled macaroni, mayonnaise, grated carrot, garlic powder, sugar, black pepper and water to a large bowl.Stir until everything is well combined and the macaroni is evenly coated.If the salad seems too dry, add a little more mayonnaise until it reaches the consistency you like.2 cups elbow macaroni, 2 1/2 cups Best Foods Mayonnaise , 1 carrot, 1 teaspoon garlic powder, 1 teaspoon sugar, 1/2 - 1 teaspoon black pepper, 1 tablespoon water
- Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving.Give it a good stir before serving, and add a little more mayonnaise if needed since the pasta may absorb some of the dressing as it chills.Serve cold and enjoy!
Notes
I like to run my grated carrots under cold water (or even soak them for a few minutes), then drain them and squeeze out the excess liquid. This prevents the orange color from bleeding into the mac salad. This is completely optional.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!