Dairy-Free Hawaiian Macaroni Salad
Creamy, tangy, and completely dairy-free, this Hawaiian Macaroni Salad is a plant-based twist on the island favorite! Made with al dente elbow macaroni, crisp vegetables like grated carrot, diced celery, and green onions, this dish is brought to life with a luscious blend of unsweetened coconut milk yogurt and vegan mayonnaise. A splash of apple cider vinegar and a hint of sweetness balance the flavors for that signature Hawaiian flair. Ready in just 35 minutes and perfect for chilling ahead, this recipe delivers a refreshing and allergen-friendly side dish that pairs beautifully with BBQ, grilled foods, or a simple summer meal. Whether you’re catering to a dairy-free diet or just looking for a lighter comfort food option, this creamy salad is a sure crowd-pleaser!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 1 medium carrot
- 1 medium celery stalk
- 2 tablespoons green onion
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 cup unsweetened coconut milk yogurt
- 1 cup vegan mayonnaise
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil over high heat.
Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.
While the pasta cooks, peel and grate the carrot using a box grater.
Chop the celery stalk into small dice.
Thinly slice the green onion.
Once the pasta is cooked, drain it and rinse under cold running water to stop the cooking process.
Transfer the drained macaroni to a large mixing bowl and sprinkle with apple cider vinegar and sugar. Stir to combine and let it sit for about 5 minutes to allow the flavors to absorb.
In a separate medium bowl, mix together the unsweetened coconut milk yogurt and vegan mayonnaise until smooth.
Add the grated carrot, diced celery, and sliced green onions to the drained macaroni.
Pour the yogurt and mayonnaise mixture over the macaroni and vegetables.
Sprinkle with salt and black pepper, and mix until the macaroni is evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1-2 hours, allowing the flavors to meld together.
Before serving, taste and adjust the seasoning if necessary.
Serve chilled and enjoy your Dairy-Free Hawaiian Macaroni Salad!
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 32.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
