Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise (consider using your favorite salad dressings)
- 1/2 cup milk
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 cup grated sharp cheddar cheese (optional)
- 1 cup peas or diced carrots for added crunch (optional)
- 1 cup finely chopped onions
- 1/2 cup chopped green onions
- 1/2 cup chopped cooked ham or spam (optional, for added Hawaiian flavor)
Instructions
- Cook the elbow macaroni in boiling salted water until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process, then set aside to cool completely.
- In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, and Dijon mustard. Season with salt and black pepper to taste.
- Add the cooled macaroni to the dressing and gently fold to combine. Incorporate chopped onions, green onions, peas or carrots, and diced ham or spam, if using. Mix until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld. For best results, chill for 4 hours or overnight.
- Stir the salad before serving, and optionally add shredded cheese or tropical garnishes like diced pineapple or shredded coconut for extra flavor.
Notes
- For a richer flavor, stir in grated cheese at this stage.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Before serving, stir in a splash of milk if the salad becomes too thick after refrigeration.
- For extra tropical flavor, add diced pineapple or shredded coconut as a garnish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Hawaiian
- Diet: Vegetarian (without ham/spam)
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg