Description
A creamy and tangy Hawaiian macaroni salad that evokes memories of summer gatherings, combining boiled pasta, fresh vegetables, and a light dressing with pineapple.
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tbsp rice vinegar
- 1/4 cup pineapple juice
- 1 cup grated carrots
- 1 cup diced bell peppers
- 1/2 cup diced celery
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted water until al dente, then drain and cool.
- In a large bowl, combine mayonnaise, rice vinegar, and pineapple juice.
- Add the cooled macaroni along with grated carrots, diced bell peppers, and diced celery.
- Toss everything together until well coated.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
For a tropical twist, consider adding diced mango or shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, mixing
- Cuisine: Hawaiian