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5 from 5 votes

Weight Watchers Hawaiian Macaroni Salad

Creamy macaroni salad with carrots, celery, and a sweet yet tangy dressing.
Prep Time20 minutes
Cook Time10 minutes
Resting Time2 hours
Total Time2 hours 30 minutes
Course: Pasta salad, Side Dish
Cuisine: Hawaiian
Keyword: Macaroni Salad, pasta salad, side dish
Servings: 9 people

Ingredients

Salad Ingredients

  • 8 oz Dry whole grain elbow macaroni
  • cup Carrots shredded or grated
  • 3 tbsp Green onions chopped
  • 3 tbsp Yellow onion grated
  • cup Celery diced

Creamy Dressing Ingredients

  • 1-2 tbsp Apple cider vinegar
  • ½ cup Light mayo
  • ½ cup Nonfat plain Greek yogurt
  • ¼ cup Fat-free milk
  • ½ - 1 tbsp Brown sugar
  • ¾ tsp Table salt plus more to taste
  • ¼ tsp Black pepper plus more to taste

Instructions

  • Cook the pasta according to package directions. Then, drain it and rinse it with cold water to prevent the noodles from sticking together. Allow it to cool.
  • While the pasta cooks, chop and grate the necessary ingredients.
  • Also, combine all of the dressing ingredients in a small bowl and whisk until smooth. Start with the smallest suggested amounts of the ingredients, taste test, and add more if needed.
  • Mix the cooled, cooked pasta with the other salad components to distribute everything evenly. Pour the dressing in and gently fold it.
  • Once all of the dressing is thoroughly incorporated, cover the Hawaiian macaroni salad and store it in the fridge for at least 2 hours before serving so that the flavors can meld. Taste test and adjust seasonings (or add more yogurt for moisture) once more immediately before serving.

Notes

3 WW points per 1/2-cup serving

Nutrition

Serving: 84g | Calories: 145kcal | Carbohydrates: 22g | Protein: 5.4g | Fat: 5.2g | Saturated Fat: 0.9g | Cholesterol: 5.3mg | Sodium: 233mg | Potassium: 93mg | Fiber: 3.2g | Sugar: 3.2g | Calcium: 33mg | Iron: 1.7mg