Name: Hawaiian Macaroni Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 pound dry elbow macaroni; 1 small carrot (shredded); 5 stalks green onions (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

Hawaiian Macaroni Salad

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5 from 1 review

The perfect summer salad to bring to your next cookout.

Author: Caroline Phelps
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6-8 people 1x
Category: Salads
Method: Tossing
Cuisine: American

Ingredients

Units Scale

1/2 pound dry elbow macaroni
1 small carrot (shredded)
5 stalks green onions (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

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Instructions

Boil and drain the macaroni. 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.
Mix. 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.
Chill and serve. 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.

Find it online: https://pickledplum.com/healthier-hawaiian-macaroni-salad/