Creamy macaroni salad with carrots, celery, and a sweet yet tangy dressing.
Prep Time20 minutesmins
Cook Time10 minutesmins
Resting Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Pasta salad, Side Dish
Cuisine: Hawaiian
Keyword: Macaroni Salad, pasta salad, side dish
Servings: 9people
Ingredients
Salad Ingredients
8ozDry whole grain elbow macaroni
⅔cupCarrotsshredded or grated
3tbspGreen onionschopped
3tbspYellow oniongrated
⅔cupCelerydiced
Creamy Dressing Ingredients
1-2tbspApple cider vinegar
½cupLight mayo
½cupNonfat plain Greek yogurt
¼cupFat-free milk
½ - 1tbspBrown sugar
¾tspTable saltplus more to taste
¼tspBlack pepperplus 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.