Hawaiian Macaroni Salad

Our family loves Hawaiian food, especially the macaroni salad. Creamy, Tangy, and perfectly simple. The ingredients are minimal, allowing you to quickly make it for a weeknight family dinner or to bring over to a friend's house as a great side dish to any bbq.

It's something you can make ahead and let it sit in the refrigerator until you are ready to serve. This is the only side dish you need this summer.

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Hawaiian Macaroni Salad

Ingredients:

Salad:

• 1 pound elbow macaroni pasta

• 3 hard boiled eggs, chopped

• 1 large carrot (about 1 cup), julienned or shredded.

• 2 ribs celery (about 1 cup), finely chopped

• 1/2 cup pickles (or dill relish), diced

• 1/2 cup red onion, diced

Dressing:

• 1 1/4 cup Mayo

• 1 tablespoon dijon mustard

• 1 tablespoon sugar

• 2 tablespoons apple cider vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons soy sauce

Directions:

• Bring a large pot of water to boil and cook pasta according to package directions. Once finished cooking, drain and rinse and set aside while you prepare the rest of the ingredients.

• Make the dressing by combining all the dressing ingredients together in a medium bowl. Whisk together until well combined and smooth.

• Is a large bowl, add the cooked macaroni, chopped egg, shredded carrot, diced celery, pickles, and red onion.

• Pour the dressing over all the ingredients in the large bowl, toss very well to combine everything.

• Cover and chill for 2 hours before serving. It will keep for 3-5 days when stored in an airtight container in the refrigerator.

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Let me know if you've tried this or have any questions. I love helping and I hope you enjoy!