Low Fat Hawaiian Macaroni Salad
Indulge in the tropical flavors of this Low Fat Hawaiian Macaroni Salad—an irresistible yet guilt-free twist on the classic island favorite. Made with tender elbow macaroni coated in a creamy dressing of low-fat mayonnaise, tangy Greek yogurt, and a splash of pineapple juice, this recipe achieves luscious richness without sacrificing health. Shredded carrots, crisp celery, and zesty green onions add delightful crunch and freshness, while a touch of honey brings subtle sweetness. Perfectly balanced with apple cider vinegar for a tangy kick, this wholesome side dish is quick to prepare, requiring only 25 minutes of hands-on time. Ideal for summer barbecues, potlucks, or everyday meals, this low-fat Hawaiian macaroni salad is a refreshing, crowd-pleasing option that you'll want to make again and again. Serve it chilled for the ultimate island-inspired treat!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon apple cider vinegar
- 1 cup low-fat mayonnaise
- 0.5 cup nonfat plain Greek yogurt
- 0.25 cup pineapple juice
- 2 teaspoons honey
- 1 large carrot, shredded
- 2 stalks celery, finely chopped
- 2 stalks green onion, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, approximately 8-10 minutes.
Drain the macaroni and rinse under cold water to stop the cooking process and remove excess starch. Shake out as much water as possible.
Transfer the cooked macaroni to a large mixing bowl and drizzle with apple cider vinegar. Toss to combine and let cool completely.
In a small mixing bowl, whisk together the low-fat mayonnaise, nonfat Greek yogurt, pineapple juice, and honey until smooth. This creates the creamy low-fat dressing.
Add the shredded carrot, chopped celery, and sliced green onion to the macaroni.
Pour the dressing over the macaroni mixture and stir gently until everything is evenly coated with the dressing.
Season with salt and black pepper, and mix well. Adjust seasoning to taste if necessary.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the macaroni salad a good stir to redistribute the dressing. Serve chilled.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 32.5 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 4611 mg | 200% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 47.8 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 950 mg | 20% | |
*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.
