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Discover why Weight Watchers’ Hawaiian Macaroni Salad is a must-try for your next meal! At just 3 WW points per serving, this lightened-up version of a classic favorite offers all the creamy, delicious flavors you love without the extra points. Made with a blend of Greek yogurt and light mayo, plus a touch of brown sugar for that authentic sweetness, it’s a delightful side dish that complements a wide range of entrees. With its crunchy celery, crisp carrots, and refreshing green onions, this salad is both satisfying and versatile. Perfect for meal prep or feeding a crowd, it’s the ultimate guilt-free addition to your meal rotation!
Ingredients in WW Creamy Hawaiian Macaroni Salad Salad Ingredients
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To make Weight Watchers Creamy Hawaiian Macaroni Salad, start with 8 oz of dry whole grain elbow macaroni. For the creamy dressing, mix 1-2 tablespoons of apple cider vinegar with ½ cup of light mayo, ½ cup of nonfat plain Greek yogurt, and ¼ cup of fat-free milk. Add ½ to 1 tablespoon of brown sugar, ¾ teaspoon of table salt, and ¼ teaspoon of black pepper, adjusting to taste. Fold in ⅔ cup of shredded or grated carrots, 3 tablespoons of chopped green onions, 3 tablespoons of grated yellow onion, and ⅔ cup of diced celery. Combine with the cooked macaroni and chill before serving.
Cook the pasta
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Prepare the pasta according to the package directions, then drain and rinse with cold water to prevent sticking. Allow it to cool.
Chop and grate ingredients
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While the pasta cooks, chop and grate all necessary ingredients.
Prepare the dressing
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In a small bowl, whisk together the dressing ingredients until smooth. Start with the minimum suggested amounts, taste, and adjust as needed.
Combine salad components
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Mix the cooled, cooked pasta with the chopped and grated ingredients to distribute everything evenly.
Add and mix dressing
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Pour the dressing over the pasta mixture and gently fold it in until well combined. Cover and refrigerate for at least 2 hours to allow the flavors to meld. Taste again before serving and adjust seasonings or add more yogurt for moisture if needed.
Variations and Substitutions
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- Lower the Points: For fewer WW points, omit the mayo and use 1 cup of nonfat plain Greek yogurt instead. You can also reduce or skip the brown sugar, or substitute it with a low-calorie sweetener.
- Add More Protein: Boost protein by stirring in drained canned tuna or chopped ham pieces. Both pair well with the other ingredients in the dish.
- Hawaiian Macaroni Salad with Pineapple: Although traditional Hawaiian macaroni salad doesn’t include pineapple, you can add it if desired. Make sure to drain it thoroughly and consider using half the milk to account for the excess juice.
- Hawaiian Macaroni Salad with Egg: Add chopped hard-boiled eggs for extra texture and richness. The cooked yolk will enhance the flavor of the salad.
Tips and Tricks for Making The Best Hawaiian Macaroni Salad
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- Cool the Pasta First: Avoid mixing the dressing with hot pasta to prevent the yogurt from developing an off texture. Let the pasta cool completely before combining it with the dressing. Rinsing it with cold water helps speed up the cooling process.
- Proper Storage: Store any leftover macaroni salad in an airtight container in the refrigerator. For the best taste and texture, consume it within about 4 days.
- Advance Preparation: You can make the recipe ahead of time by cooking the pasta, chopping the ingredients, and preparing the dressing separately. Combine everything on the day you plan to serve it for the freshest results.
- Cook Pasta Thoroughly: Avoid cooking the pasta to al dente. Ensure it is fully cooked to prevent it from absorbing too much of the dressing, which can result in a dry salad.
