Hawaiian Macaroni Salad (L&L BBQ Copycat)
This Hawaiian Macaroni Salad is so good, it's addictive. Easy to make, feeds a crowd, and tastes awesome. Don't be surprised when people go back for seconds and thirds of this mac salad.
Servings: 8
Ingredients
- ½ lb elbow macaroni
- ¼ cup onion, minced
- 2 TB shredded carrots
- 1 cup mayonnaise, real, whole mayo
- ¼ cup green onion, thinly sliced
- ½ tsp white pepper
- 1 tsp kosher salt
- freshly chopped parsley , optional, for garnish
Instructions
- Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.
- Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.
Notes
- Cooking pasta in salted water can make a big difference in the flavor of your macaroni.
- Rinse cooked macaroni thoroughly with cold water. This helps to remove excess starch and stop the cooking process, keeping your macaroni tender and preventing them from sticking together.
- Chill your macaroni salad for at least 2-3 hours or overnight after mixing all the ingredients. This allows the flavors to meld together and gives you that classic Hawaiian macaroni salad flavor.
Nutrition (per serving)
Calories: 308kcal | Carbohydrates: 25g | Protein: 4.3g | Fat: 21.1g | Saturated Fat: 3.3g | Trans Fat: 0.1g | Cholesterol: 11.6mg | Sodium: 353.9mg | Fiber: 1.9g | Sugar: 2.7g