Hawaiian BBQ Macaroni (Print Version)
# Ingredients:
→ Pasta and Vegetables
01 -
8 ounces dry elbow macaroni noodles
02 -
Salt for boiling noodles
03 -
½ cup shredded carrot
04 -
½ onion, shredded
→ Dressing
05 -
1 to 2 tablespoons apple cider vinegar
06 -
1 cup mayonnaise
07 -
1 ½ teaspoons brown sugar
08 -
¼ cup milk
09 -
¼ teaspoon garlic powder (optional)
10 -
Salt, to taste
11 -
Ground black pepper, to taste
→ Optional Garnish
12 -
Sliced green onions
# Instructions:
01 -
Boil 8 ounces of macaroni as directed on the packaging, adding 2 additional minutes to the recommended cook time. Drain thoroughly.
02 -
Coarsely shred ½ cup of carrot and ½ of an onion into a large mixing bowl.
03 -
Add the cooked macaroni to the bowl of shredded vegetables. Drizzle 1 to 2 tablespoons of apple cider vinegar over the pasta and veggies. Mix well, cover, and let sit for 15 to 20 minutes.
04 -
In a separate bowl, thoroughly mix together 1 cup of mayonnaise, 1 ½ teaspoons of brown sugar, ¼ cup of milk, ¼ teaspoon of garlic powder (if using), and salt and pepper to taste.
05 -
Once the macaroni has sat for at least 15 minutes, pour the prepared dressing over the pasta and mix until evenly coated. Adjust salt, pepper, and vinegar amounts to taste.
06 -
Cover the salad and refrigerate overnight or for at least 4 hours.
07 -
Stir the salad before serving. Garnish with sliced green onions if desired.