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Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad is the perfect dish for a potluck or summer barbecue! With the perfect mix of sweet and savory flavors!
5 from 1 vote
Print Recipe
Course Side Dish
Cuisine Hawaiian

Ingredients
  

Pasta Salad

  • 1 lb Elbow Macaroni
  • 1/3 Cup Grated Carrots
  • 3-4 Stalks Celery chopped
  • 4 Scallions chopped

Sauce

  • 1 Cup Vegan or Vegetarian Mayo
  • 1/2 Cup Unsweetened Almond or Regular Milk
  • 1 Tbs Vegan Worcestershire Sauce
  • 1 Tsp Dijon Mustard
  • 1 Tbs Brown Sugar
  • 1 Tbs Rice Vinegar

Optional Toppings

  • Hot Paprika

Instructions
 

  • Begin by cooking your pasta until it's al dente. Do not overcook the pasta, the last thing you want is a mushy pasta salad!! When done, drain the water and set aside.
  • While the pasta is cooking, prep the vegetables and make the sauce.
  • Grate your carrots (or use store-bought grated carrots). Chop your celery and scallions, and set aside.
  • Make the sauce - whisk together all sauce ingredients until smooth and creamy.
  • After pasta is done cooking, immediately toss with the sauce until all the pasta is evenly coated. Then, add in the vegetables and toss. Top with a sprinkling of hot paprika, if desired.
  • Serve immediately or refrigerate until ready to serve.
  • Enjoy!

Notes

This Hawaiian Macaroni Salad will keep in the refrigerator for 1-2 days. 
Keyword fruit salad, pasta salad, sides