Ingredients
Scale
For the Salad:
- 1 lb elbow macaroni (or other short pasta)
- 1 cup mayonnaise
- ½ cup whole milk (or evaporated milk for extra creaminess)
- 1 tbsp white vinegar
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
For the Vegetables:
- 1 cup shredded carrots
- 1 cup diced celery
- ½ cup finely chopped onion (optional)
- 2 hard-boiled eggs, chopped (optional)
Optional Add-Ins:
- 1 cup shredded cooked chicken
- ½ cup crushed pineapple, drained
- ¼ cup sliced green onions
Instructions
-
Cook the Pasta:
- Boil elbow macaroni according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking and prevent sticking.
- Let the pasta cool completely before mixing.
-
Prepare the Dressing:
- In a large mixing bowl, whisk together mayonnaise, milk, white vinegar, sugar, salt, and pepper until smooth.
- Taste and adjust seasoning if needed.
-
Mix the Salad:
- Add cooled pasta, shredded carrots, diced celery, and chopped onion to the dressing.
- Toss gently to combine.
- Fold in chopped hard-boiled eggs (if using).
-
Chill the Salad:
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
-
Add Optional Ingredients (If Using):
- Stir in shredded chicken, crushed pineapple, or sliced green onions just before serving.
-
Serve and Enjoy:
- Garnish with extra green onions or a sprinkle of paprika for a vibrant touch.
Notes
- Make-Ahead Tip: Can be made 1 day in advance and stored in the fridge. Stir before serving.
- Preventing Watery Salad: Drain pasta well and pat dry with paper towels before mixing.
- Dairy-Free Alternative: Use unsweetened almond milk and dairy-free mayo.
- For a Tropical Twist: Add crushed pineapple or diced Spam for an authentic Hawaiian touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Vegetarian