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Hawaiian Macaroni Salad

Hawaiian macaroni salad served in a bowl with creamy dressing and elbow macaroni
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A creamy and flavorful side dish that brings a taste of the islands to your table, perfect for barbeques and casual gatherings.

Ingredients

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  • 1 lb elbow macaroni
  • 1/4 cup apple cider vinegar
  • 2.5 cups Best Foods or Hellmann’s Mayo (reserve 1/2 cup)
  • 1/2 cup onion (finely grated)
  • 1/2 cup carrot (shredded)
  • 3 scallions (chopped)
  • 1 can canned tuna (about 5 oz)
  • 2 eggs (hard boiled, peeled and roughly chopped)
  • 1/4 tsp white pepper
  • 1/2 tsp black pepper (or to taste)
  • 1 tsp kosher salt (or to taste)

Instructions

  1. Cook the macaroni in salted boiling water for 3-4 minutes longer than the package instructions for al dente.
  2. Add 1/4 cup of apple cider vinegar after draining and cooling the macaroni.
  3. Mix in the mayo, onion, carrot, scallions, tuna, eggs, black and white pepper, and salt thoroughly.
  4. Cover the salad with plastic wrap and refrigerate for 1-2 hours.
  5. Check the consistency before serving and add reserved mayo if necessary.

Notes

For a bit more crunch, consider adding some celery or bell peppers. This salad is best served chilled.

Nutrition

Find it online: https://glazerush.com/hawaiian-macaroni-salad-video/