Description
A delightful salad combining pasta, fresh vegetables, and a creamy dressing, perfect for picnics and potlucks.
Ingredients
Scale
- 1 pound elbow macaroni, uncooked
- 3 tablespoons apple cider vinegar
- 2 large carrots, peeled and grated
- 2 ribs celery, finely chopped
- ½ medium sweet onion, finely grated
- 1 bunch green onions, sliced
- 2 cups mayonnaise
- 1 cup half and half
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
Instructions
- Boil a large pot of salted water and cook the elbow pasta for 3 minutes longer than the package directions say for al dente. Drain the cooked pasta using a colander and place it into a large bowl.
- Drizzle apple cider vinegar over the warm pasta and gently mix. Let it cool.
- In a separate bowl, mix grated carrots, chopped celery, both types of onions, mayonnaise, half and half, sugar, salt, pepper, and paprika until well combined. Adjust seasoning to taste.
- Pour the mixture into the bowl with the cooled pasta and gently fold until coated.
- Cover with plastic wrap and refrigerate for 2 to 4 hours or preferably overnight.
- Before serving, sprinkle with freshly chopped green onions or parsley and serve chilled.
Notes
For added crunch, consider adding chopped bell peppers or sweet pickles. This salad is versatile; feel free to add diced apples or pineapple for a sweeter taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: macaroni salad, Hawaiian salad, side dish, picnic food, pasta salad