Hawaiian Macaroni Salad
Three Farm Daughters
Tired of the usual treadmill of boring old tomato pasta sauce? This zesty, creamy pasta salad transports you straight to the tropics, giving your tastebuds a mini vacation from the daily grind.
Take it to cookouts, enjoy it Hawaiian-style alongside sticky glazed teriyaki chicken or kalua pulled pork, and say Aloha to one of your new favorite pasta dishes!
2 boxes Three Farm Daughters Elbows
2 cups Mayonnaise, highest quality (sub plant-based mayo for vegan option)
⅓ cup Milk (sub cashew milk for vegan version)
3 tbsp Apple Cider Vinegar
1-2 tsp Sugar
2 large Carrots, shredded
¼ cup Sweet Onion, grated
½ cup Green Onions, finely sliced, plus extra for garnish
½ cup Celery, finely chopped (optional)
Boil pasta as directed and transfer to a large bowl.
While pasta is still hot, sprinkle over the vinegar, grated onion and shredded carrot (along with the celery, if using). Toss to combine and set aside in the refrigerator to chill while you make the dressing.
In a medium bowl, whisk together the mayonnaise, milk, sugar and sliced green onions. Pour over the cooled pasta mixture, season with salt and pepper, and gently stir to combine. Taste to check the balance of creamy, sharp, and sweet, adjusting with a little more vinegar, sugar or salt as necessary. You’ll know you’ve got it right when you can’t stop your fork from digging into the bowl for another taste!
Cover and refrigerate for at least 4 hours to let the flavors mingle, preferably overnight.
Before serving, give everything another good stir, adding an extra splash of milk if the pasta looks a bit dry. Top with extra green onion slices and dig in!