Low FODMAP Hawaiian Macaroni Salad

Total time1 hr 30 min

Prep time15 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 lb elbow macaroni
Tinkyada Pasta Joy Elbow Brown Rice Pasta Ronzoni Gluten Free Non-GMO Vegan Four-Grain Elbow Pasta Tinkayada Organic Elbow Brown Rice Pasta, 12 Oz - 12 Oz Gefen Elbow Noodles - 9 Oz
See all
2 tbsp apple cider vinegar
1 ½ cups mayonnaise
¼ cup whole milk
1 tsp sugar
½ tsp salt, plus more for pasta water
¼ tsp black pepper
1 medium carrot, peeled and grated
3 green onions, thinly sliced (green parts only)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

Instructions

1
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook for 2–3 minutes beyond the package's al dente time, until the pasta is very soft and slightly past firm — this is intentional for Hawaiian-style mac salad.
2
Drain the macaroni in a colander, then transfer it immediately to a large mixing bowl while still hot. Drizzle the apple cider vinegar over the hot pasta and toss to coat evenly. Spread the pasta out slightly and let it cool for 10 minutes, stirring once or twice, until no longer steaming.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!