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Creamy Hawaiian Macaroni Salad Recipe Easy Pineapple Carrot Side Dish

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A creamy Hawaiian macaroni salad featuring pineapple and carrot that balances sweet, savory, and creamy textures. Perfect as a refreshing side for BBQs, potlucks, or lunchboxes.

Ingredients

Scale
  • 2 cups elbow macaroni (about 200 grams), cooked al dente and cooled
  • 1 cup mayonnaise (240 ml), preferably a good-quality brand
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon sugar (12 grams)
  • 1 teaspoon salt (5 grams)
  • ½ teaspoon black pepper (1 gram), freshly ground
  • 1 cup fresh pineapple chunks (150 grams), diced small
  • 1 large carrot, shredded finely
  • ½ cup celery (50 grams), finely chopped (optional)
  • 2 stalks green onions, thinly sliced

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Add 2 cups (200 g) of elbow macaroni and cook for 7-8 minutes until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water until fully cooled. Set aside to drain well. (This step takes about 15 minutes.)
  2. Prepare the dressing: In a mixing bowl, whisk together 1 cup (240 ml) mayonnaise, 2 tablespoons (30 ml) apple cider vinegar, 1 tablespoon (12 g) sugar, 1 teaspoon (5 g) salt, and ½ teaspoon (1 g) black pepper until smooth and creamy. Taste and adjust seasoning as needed. (About 5 minutes.)
  3. Prep the produce: Dice 1 cup (150 g) fresh pineapple into small chunks. Shred 1 large carrot finely. Chop ½ cup (50 g) celery if using, and thinly slice 2 green onions. (Around 5-7 minutes.)
  4. Combine salad ingredients: In the bowl with the dressing, add the drained macaroni, pineapple, carrot, celery, and green onions. Gently toss with a spatula or spoon until everything is evenly coated with the creamy dressing. (3-4 minutes.)
  5. Chill before serving: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour, ideally 2-3 hours, to let the flavors meld. The salad tastes best cold and benefits from resting time. (Chilling time varies.)

Notes

Do not overcook the pasta; aim for al dente. Rinse pasta well under cold water to stop cooking and remove starch. Adjust mayo ratio carefully to avoid heaviness. Fresh pineapple is preferred over canned for better texture. Chill salad for at least 1 hour for best flavor. Stir in a splash of milk or extra mayo if salad looks dry after chilling. Can substitute vegan mayo and gluten-free pasta as needed.

Nutrition

Keywords: Hawaiian macaroni salad, creamy macaroni salad, pineapple macaroni salad, carrot macaroni salad, easy side dish, BBQ side, tropical salad

Find it online: https://pokirecipes.com/creamy-hawaiian-macaroni-salad-recipe-easy-pineapple-carrot-side-dish/