Hawaiian Macaroni (Print Version)
# Ingredients:
01 -
½ pound elbow macaroni.
02 -
1 small carrot, peeled and diced.
03 -
1 celery stalk, trimmed and diced.
04 -
2 tablespoons finely diced red onion.
05 -
1 1/2 cups mayonnaise.
06 -
2 1/2 tablespoons canned tuna, drained.
07 -
2 tablespoons apple cider vinegar.
08 -
Salt and pepper to taste.
# Instructions:
01 -
Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes, stirring occasionally. Drain and set aside.
02 -
Place 1 1/2 cups of mayonnaise, 2 1/2 tablespoons of canned tuna, and 2 tablespoons of apple cider vinegar in a small bowl. Season with salt and pepper and stir together until well combined.
03 -
In a large bowl, combine the cooked and drained macaroni, diced carrot, diced celery, diced red onion, and the mayo mixture.
04 -
Fold together until thoroughly mixed. Season with additional salt and pepper to taste.
05 -
Place the mixture in the refrigerator for at least an hour to allow the flavors to meld together.
06 -
Before serving, check the seasoning and add more salt and pepper if needed. Serve chilled.
# Notes:
01 -
Hawaiian Macaroni Salad is a creamy and flavorful side dish perfect for picnics, barbecues, or any meal. The combination of tender macaroni, crunchy vegetables, and a tangy tuna-mayo dressing makes it a delightful addition to any table.