Vegan Hawaiian Macaroni Salad

Total time1 hr 30 min

Prep time15 min

Cook time15 min

This creamy, old-school macaroni salad is all about texture: the pasta gets cooked well past al dente until it's soft and tender, then tossed in a bit of vinegar while still hot so it soaks up flavor from the inside out. A well-seasoned, tangy-sweet dressing coats every noodle, with grated carrot and sliced green onion folded in for color, crunch, and a fresh bite. A stint in the fridge lets everything meld together into that classic plate-lunch-style salad — cold, creamy, and satisfying in every forkful. It's an easy make-ahead side that holds up beautifully at potlucks and barbecues, and it's a solid pick for a vegan spread. Simple pantry staples and produce do all the work here, so you get that familiar comfort-food flavor without any fuss.

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Ingredients

8 servings

1 lb elbow macaroni
Gustare Vita Organic Elbows Macaroni Product Traditional Bronze Cut, 16 Oz
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2 tbsp apple cider vinegar
1 ½ cups mayonnaise
¼ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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)

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.

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