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Ono Hawaiian BBQ Macaroni Salad

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A creamy, tangy, and slightly sweet macaroni salad that embodies the spirit of home-cooked comfort with tropical flavors, perfect for gatherings or as a light lunch.

Ingredients

Scale
  • 2 Cups Elbow Macaroni
  • 1 Cup Mayonnaise
  • ¼ Cup Whole Milk
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Apple Cider Vinegar
  • ½ Teaspoon Dijon Mustard
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • ¼ Cup Grated Carrot
  • ¼ Cup Finely Diced Yellow Onion
  • ¼ Cup Finely Diced Celery
  • 2 Tablespoons Finely Chopped Green Onions

Instructions

  1. Boil the Pasta: Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the elbow macaroni, and cook for about 8-10 minutes until they’re al dente.
  2. Rinse and Cool: Drain the macaroni in a colander, and rinse under cold water to stop the cooking process.
  3. Mix the Dressing: In a large mixing bowl, combine mayonnaise, apple cider vinegar, whole milk, brown sugar, Dijon mustard, salt, and black pepper. Whisk until well combined.
  4. Add the Veggies: Fold in the grated carrot, diced yellow onion, diced celery, and chopped green onions, mixing gently to avoid mashing the veggies.
  5. Combine with Pasta: Gently fold the cooled macaroni into the dressing mixture until well coated.
  6. Chill: Cover the bowl and refrigerate for at least an hour to allow flavors to marry.
  7. Serve: Stir before serving and garnish with extra green onions or paprika if desired.

Notes

For a lighter option, substitute half the mayonnaise with Greek yogurt. You can also add pineapple for a tropical twist.

Nutrition

Keywords: macaroni salad, Hawaiian BBQ, creamy salad, side dish, comfort food

Find it online: https://basilboard.com/ono-hawaiian-bbq-macaroni-salad-quick-weeknight-meal/