Creamy Tangy Hawaiian Mac Salad
A delightful and refreshing mac salad featuring creamy dressing, crunchy vegetables, and sweet bursts of pineapple, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixed
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
- 250 grams elbow macaroni
- 100 grams carrot, grated
- 50 grams celery, finely chopped
- 50 grams red onion, finely chopped
- 40 grams pineapple tidbits, drained
- 60 milliliters mayonnaise
- 60 milliliters plain yogurt
- 30 milliliters rice vinegar
- 15 grams sugar
- 2 grams salt
- 1 gram black pepper
Instructions
- Cook the macaroni in salted boiling water until al dente, about 8 minutes. Drain and rinse under cold water.
- Whisk together mayonnaise, yogurt, rice vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni, grated carrot, celery, red onion, and pineapple to the dressing. Gently toss to coat.
- Chill the salad in the refrigerator for at least 1 hour.
- Give the salad a final stir and adjust the seasoning if needed before serving.
Notes
Great as a side for grilled meats or a summer picnic spread. Can be made a day ahead for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://sugarmary.shop/creamy-tangy-hawaiian-mac-salad/