Hawaiian Macaroni Salad

Name: Hawaiian Macaroni Salad
Prep time: 15 min
Cook time: 9 min
Total time: 85 min
Yield: 6 servings
Ingredients: 450 g elbow macaroni; 360 ml mayonnaise; 30 ml apple cider vinegar; 15 g caster sugar; 1 teaspoon salt; 0.5 teaspoon black pepper; 60 ml whole milk; 75 g finely grated carrot; 40 g finely diced celery; 30 g finely chopped yellow onion

#Easy

Total Time85mins

Rating0.0/ 5.0

Servings6people

Hazel Carter

@hazelcarter

Ingredients

elbow macaroni450 g

mayonnaise360 ml

apple cider vinegar30 ml

caster sugar15 g

salt1 teaspoon

black pepper0.5 teaspoon

whole milk60 ml

finely grated carrot75 g

finely diced celery40 g

finely chopped yellow onion30 g

Instructions

Bring a large pan of lightly salted water to the boil. Add the elbow macaroni and cook until al dente, about 7–9 minutes.

Drain the pasta thoroughly in a colander, then rinse under cold running water. Leave to drain completely.

In a large bowl, whisk together the mayonnaise, apple cider vinegar, caster sugar, salt and black pepper.

Stir in the whole milk until the dressing is smooth and creamy.

Add the finely grated carrot, finely diced celery and finely chopped yellow onion to the dressing, then stir to combine.

Add the drained macaroni to the bowl and fold gently until each piece is evenly coated in the dressing.

Taste and adjust the seasoning with a little more salt or sugar, if you like.

Cover the bowl and chill in the fridge for at least 1 hour, ideally up to 4 hours, before serving.

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