Hawaiian Barbeque Macaroni Salad
Transport your taste buds to the tropics with this irresistible Hawaiian Barbeque Macaroni Salad, a creamy and tangy twist on a picnic classic. This crowd-pleasing side dish blends tender elbow macaroni with the sweetness of pineapple tidbits and grated carrots, the crunch of red onion, and a luscious dressing made from mayonnaise, milk, apple cider vinegar, and a touch of sugar. Perfectly seasoned with salt and pepper, this vibrant salad is the ultimate accompaniment to grilled meats, making it a standout choice for barbeques, potlucks, or summertime gatherings. Easy to prepare with just 15 minutes of prep time, this recipe gets even better when chilled overnight, allowing its tropical flavors to meld. Serve this Hawaiian macaroni salad cold and watch it disappear from the table in no time!
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Recipe Information
Ingredients
- 1 pound elbow macaroni
- 2 cups mayonnaise
- 0.5 cups milk
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 2 medium carrots, grated
- 0.5 cups red onion, finely chopped
- 1 cup pineapple tidbits, drained
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the elbow macaroni in a large pot of boiling salted water according to the package instructions, about 8-10 minutes, until al dente. Drain in a colander and rinse under cold water to cool. Allow it to drain completely.
In a large mixing bowl, whisk together the mayonnaise, milk, apple cider vinegar, and granulated sugar until smooth and fully combined.
Stir in the grated carrots, finely chopped red onion, and pineapple tidbits. Mix until all ingredients are evenly distributed.
Add the cooled macaroni to the bowl with the dressing mixture. Toss well to coat all the pasta evenly with the dressing.
Season the macaroni salad with salt and black pepper. Adjust seasoning to taste, if needed.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and the salad to chill thoroughly.
Before serving, give the salad a good stir, as the dressing may separate slightly during refrigeration. Serve cold as a side dish to grilled meats or at your next gathering.
Nutrition Facts
Calories |
5600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.3 g | 457% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 523.7 g | 190% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 83.2 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 241 mg | 19% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 997 mg | 21% | |
*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.
