Description
As a busy mom, I know how precious time can be, especially when it comes to meal prep. That’s why I absolutely adore this Hawaiian Macaroni Salad! It’s a delightful dish that combines creamy goodness with a burst of fresh flavors. Perfect for summer barbecues or a quick weeknight dinner, this salad is sure to impress your loved ones. Plus, it’s a fantastic way to sneak in some veggies and fruit without anyone noticing. Trust me, once you try this recipe, it will become a staple in your kitchen!
Ingredients
Scale
- 2 cups elbow macaroni (or any short pasta)
- 1 cup mayonnaise (use halal-certified mayonnaise for a fully halal recipe)
- 1/2 cup sour cream (or plain yogurt for a lighter option)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard (optional, for a slight tang)
- 1 tablespoon sugar (adjust to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced celery
- 1/2 cup grated carrots
- 1/2 small onion, finely chopped
- 1/2 cup canned pineapple, drained and chopped (or fresh pineapple)
- 1/4 cup chopped parsley or cilantro for garnish (optional)
Instructions
- In a large pot, bring water to a boil and cook the elbow macaroni according to the package instructions. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly.
- After rinsing, let the pasta sit in the colander to drain completely. Set it aside to cool further.
- In a large mixing bowl, combine the mayonnaise, sour cream (or yogurt), apple cider vinegar, Dijon mustard (if using), sugar, salt, and black pepper. Whisk together until smooth and well combined.
- Taste the dressing and adjust the sweetness or tanginess by adding more sugar or vinegar, depending on your preference.
- Once the pasta has cooled, transfer it to the bowl with the dressing. Stir to coat the pasta evenly with the creamy dressing.
- Stir in the diced celery, grated carrots, chopped onion, and chopped pineapple. Mix gently until all the ingredients are well combined.
- Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator for at least 45 minutes to let the flavors meld together.
- Before serving, give the salad a quick stir, then garnish with fresh parsley or cilantro, if desired. Serve chilled for the best flavor.
Notes
- For a lighter option, substitute sour cream with plain yogurt.
- Adjust the sweetness of the salad by varying the amount of sugar.
- Fresh pineapple can be used instead of canned for a fresher taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg