Description
This creamy Hawaiian macaroni salad is a perfect dish for gatherings! Loaded with pasta, veggies, and a delicious dressing, it’s a crowd-pleaser that brings the taste of the islands to your table.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced red bell pepper
- ½ cup green onions, sliced
- 1 cup frozen peas, thawed
- 1 cup diced pineapple, drained
- 1 cup cooked bacon, crumbled (optional)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth.
- Add the cooled macaroni to the dressing and mix until well coated.
- Fold in the diced celery, carrots, red bell pepper, green onions, peas, pineapple, and crumbled bacon if using.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve chilled and enjoy!
Notes
- For a more tropical flavor, add shredded coconut or chopped macadamia nuts.
- This salad can be made a day in advance for best flavor.
- Adjust the dressing ingredients to taste if you prefer a creamier or tangier salad.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 26
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Keywords: Hawaiian macaroni salad, macaroni salad for a crowd, creamy pasta salad, Hawaiian side dish, pasta salad recipe, potluck salad, easy macaroni salad