Servings: 10 Servings
Hawaiian Macaroni Salad
Lightened up creamy Hawaiian Macaroni Salad is the perfect addition to your Hawaiian plate lunch! Serve it with Huli Huli Chicken, Kalua Pork or your choice of main dish for a delicious meal.
Ingredients
- 16 ounces elbow macaroni noodles*
- 1 ½ cups mayonnaise
- 2 Tbsp rice vinegar or apple cider vinegar
- 2 tsp honey
- ½ cup full-fat coconut milk**
- 1 cup grated carrots
- 3 green onions finely chopped, optional
- Sea salt and black pepper to taste
Instructions
- Heat a large pot of salted water on the stove top and bring it to a full boil. Add in the uncooked pasta noodles and follow the package directions for cook time. The gluten-free pasta noodles I use require about 15 minutes, but I tend to cook them for 12 to 13 minutes for al dente noodles.
- Strain the pasta noodles into a colander and immediately run cold water over the hot pasta to cool noodles off and stop the cooking process. Set noodles aside while you prepare the macaroni salad dressing.
- Combine the mayonnaise, rice vinegar, honey, and milk in a small bowl or measuring cup and stir to combine. Be sure to stir until the dressing is smooth and any lumps of mayo are out.
- Transfer the cooled cooked pasta into a large bowl or the same pot you used to cook the noodles.
- Add in the grated carrots and chopped onions, along with the creamy dressing. Use a wooden spoon or a rubber spatula to gently fold the dressing into the noodles. Season the macaroni salad with salt and pepper to your personal taste.
Notes
*I use gluten-free macaroni noodles but regular macaroni noodles work just as well
**You can use ¼ cup of regular milk instead of canned coconut milk if you’d like. I enjoy using full-fat canned coconut milk to add to the island vibes.
Nutrition
Serving: 1Serving (of 10), Calories: 379kcal, Carbohydrates: 40g, Protein: 4g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 4g, Cholesterol: 16mg, Sodium: 395mg, Fiber: 3g, Sugar: 3g