Hawaiian macaroni salad pairs wonderfully with grilled meats, including teriyaki chicken or kalbi ribs, allowing you to host a luau-style BBQ in the comfort of your own backyard. It pairs nicely with pulled pork sandwiches or sliders. Ideal served with a simple green salad or grilled vegetables for a midweek supper.
The commercial
Eight servings of macaroni salad with Hawaiian flavors
Uncooked elbow macaroni, measuring two cups
Half a cup of chopped celery, half a cup of shredded carrots
One and a half cups of mayonnaise, two thinly sliced green onions, and a quarter cup of minced sweet onion
One-fourth cup of apple cider vinegar with added fat two tsp
One teaspoon salt, one-fourth cup sugar, and half a teaspoon ground pepper
How to Comply
As instructed on the package, heat the macaroni until it’s just barely tender. After draining excess liquid, let to cool.
2. Once the macaroni has cooled, combine it with the shredded carrot, minced sweet onion, sliced green onions, and chopped celery in a large bowl.
3. In a separate small bowl, combine the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper; whisk until smooth and creamy.
