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Skinny Hawaiian Macaroni Salad

5 from 1 reviews

A tangy, sweet and creamy Hawaiian macaroni salad that’s better for you.

Ingredients

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

  1. 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.
  2. 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.
  3. 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.

Keywords: recipe, appetizer, side dish, barbecue, pot luck

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