Description
The perfect summer salad to bring to your next cookout.
Ingredients
Units
Scale
- 1/2 pound dry elbow macaroni
- 1 small carrot (shredded)
- 5 stalks scallions (finely chopped)
- 3 tablespoons apple cider vinegar
- 1/2 cup mayonnaise made with healthy fats such as olive oil, or avocado oil. I like Hellman’s Olive Oil Mayo, or Primal Kitchen Avocado Oil Mayo.
- 1/2 cup 2% greek yogurt
- 1/4 cup 2% milk
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 2 teaspoons ground black pepper
Instructions
- Cook elbow macaroni until al dente, according to directions on the package. Drain and rinse under cold water until the macaroni is room temperature. Drain well.
- Put all the ingredients for the Hawaiian macaroni salad in a bowl and stir until all the ingredients are mixed and macaroni is evenly coated.
- Season with more salt and pepper if needed. Serve cold.
Notes
This Hawaiian macaroni salad will keep in the fridge, stored in an airtight storage container, for about 1 week.
Nutrition
- Serving Size:
- Calories: 246
- Sugar: 6.5 g
- Sodium: 573.7 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 36.2 g
- Fiber: 1.9 g
- Protein: 7.3 g
- Cholesterol: 5.7 mg
