Side
Hawaiian Mac Salad
2 h 30 minServes 6Nutri-Score D€
D
2 h 30 min
2 h 30 minHawaiian Mac Salad
what you need
Ingredients
elbow macaroniGrains225 g
apple cider vinegarPantry15 ml
carrot (shredded on a cheese grater)Produce1 piece
sweet onion (finely grated on a cheese grater)Produce60 g
mayonnaise (Best Foods/Hellmann's, divided)Pantry270 g
milk (divided)Dairy45 ml
sugarPantry4 g
saltSpices5 g
black pepper (plus extra for topping)Spices1.5 g- green onion (sliced)Produce3 pieces
per serving
Nutrition
416kcal
- Carbs
- 29 g
- Proteins
- 4 g
- Fat
- 32 g
what you’ll use
Tools
Stockpot
Grater
Colander
Mixing bowl ×2
step by step
Method
- Step 1
Cook the macaroni
- Bring a pot of water to a boil and add a good pinch of salt.
- Add the macaroni and cook until tender.
- Drain the macaroni and transfer to a bowl.
- Step 2
Shred the vegetables
- While the pasta cooks, shred the carrot on a cheese grater.
- Finely grate the onion on the cheese grater.
- Step 3
Season the hot pasta
- Immediately pour the apple cider vinegar over the drained macaroni and stir.
- Add the shredded carrot and grated onion and stir.
- Step 4
Make the dressing
- In a separate bowl, whisk together the mayonnaise, milk, sugar, salt and pepper.
- Pour the dressing over the macaroni and add the sliced green onion.
- Stir until everything is evenly coated.
- Step 5
Chill
- Cover the bowl and refrigerate so the pasta absorbs the dressing.
- Step 6
Loosen and serve
- Stir in the remaining mayonnaise and a splash of milk.
- Top with freshly ground pepper and serve.