Vegan Hawaiian Macaroni Salad
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Learn more →Ingredients
8 servings
- 1 lb elbow macaroni
- 2 tbsp apple cider vinegar
- 1 ½ cups mayonnaise
- ¼ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 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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