Ingredients
- 1 lb elbow macaroni
- 1/4 cup apple cider vinegar
- 1 cup mayonnaise (plus more if needed)
- 1/4 cup grated carrot
- 1/4 cup finely diced celery
- 1/4 cup finely chopped onion
- 1 tbsp sugar
- Salt and black pepper to taste
- Optional: 2 tbsp chopped green onions
- Optional: 1/4 cup peas
- Optional: 2 chopped hard-boiled eggs
Instructions
- Cook macaroni until very soft (1–2 minutes past al dente). Drain and rinse under cold water.
- While still warm, toss macaroni with vinegar and let it soak in for a few minutes.
- Add carrot, celery, and onion to the pasta and mix well.
- In a separate bowl, whisk together mayonnaise, sugar, salt, and pepper.
- Fold the dressing into the macaroni mixture until evenly coated. Add more mayo if needed for creaminess.
- Cover and refrigerate for at least 2 hours or overnight to allow flavors to blend.
- Stir before serving and adjust seasoning if needed.
Notes
- Add pineapple juice or chunks for a sweeter version.
- Stir in peas, green onions, or diced ham for added color and protein.
- Swap some mayo for Greek yogurt for a lighter twist.
- Use high-quality mayo for authentic creaminess.
- Reserve extra dressing to refresh before serving if needed.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: Hawaiian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
