Description
A creamy, dreamy side dish fusing American picnic flavors with tropical island vibes. Packed with tender pasta, fresh veggies, and tangy dressing, this hearty salad is perfect for luaus, barbecues, or cozy family meals.
Ingredients
1 cup elbow macaroni
3/4 cup mayonnaise
1/2 cup whole milk
1/2 cup shredded carrots (grated)
1/2 cup chopped celery
2 tbsp finely chopped green onions
1/4 cup finely grated yellow onion
1 tbsp rice vinegar
1 tbsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground mustard (optional)
Instructions
Bring a large pot of salted water to a boil. Cook elbow macaroni until slightly al dente; drain and rinse under cold water to cool.
In a large bowl, combine mayonnaise, milk, grated onion, vinegar, sugar, salt, pepper, and mustard. Mix until smooth and well-combined.
Add cooled macaroni, shredded carrots, celery, and green onions to the dressing. Toss thoroughly to coat.
Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
For halal certification, use plant-based mayonnaise. Add diced pineapple or bell peppers for extra tropical flavor. Store in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Mixing/Chilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg