Easy Hawaiian Macaroni Salad Recipe

With a few ingredients like shredded carrots, celery, peas, and onion, this macaroni salad in the Hawaiian style boasts a zesty taste and tender macaroni pasta. 

– 1 ½ cup heavy cream – 2 cups mayonnaise – ½ cup milk – 1 ½ tablespoons brown onion – 1 tablespoon dark brown sugar – 1 teaspoon salt – Black pepper to taste – 1 pound elbow macaroni pasta or similar small pasta – ¼ cup apple cider vinegar – ½ cup green pea – 2-3 tablespoon green onions for garnish – 2 celery stalks  – 1 cup carrot



Cook the pasta as directed on the package, adding a few more minutes to ensure it's extremely soft and plump.  

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It will better absorb the sauce in this manner. After rinsing, let cool for ten minutes in a colander.  

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After adding the pasta to a sizable mixing bowl and tossing it with vinegar, leave it for fifteen minutes. 

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In the interim, get the sauce ready. Mix the milk, cream, mayonnaise, onion, sugar, salt, and black pepper in a medium-sized bowl. 

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Toss in the pasta and sauce. Stir together the green onions, peas, celery, and carrots with the remaining ingredients in the pot.  

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Cool the pasta salad completely at room temperature. Serve after refrigerating the bowl for 1-2 hours with a lid or plastic wrap.

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We absolutely adore pasta recipes because they are so simple to prepare and look great with a wide variety of vegetables.  

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As a finishing touch, garnish with green onions and additional black pepper. 

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