Description
This Easy Hawaiian Macaroni Salad is a creamy, tangy, and refreshing vegan and gluten-free dish perfect for potlucks or a light meal. Made with tender elbow macaroni, shredded vegetables, and a flavorful dairy-free dressing, it offers a classic island-inspired flavor with a healthy plant-based twist.
Ingredients
Pasta
- 1 lb elbow macaroni
Dressing
- 1 cup vegan mayonnaise
- 1/4 cup oat milk or any plant milk
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp sea salt, plus more for boiling pasta
- Black pepper to taste
Vegetables
- 1 large carrot, grated
- 1/4 cup yellow onion, finely grated
- 2-3 green onions, finely sliced
- 1/2 cup celery, chopped
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it 2-3 minutes longer than al dente, until it is soft but still holds shape when stirred. Drain well.
- Vinegar soak: While the pasta is still warm, place it in a large bowl. Sprinkle 2 tablespoons of apple cider vinegar over the pasta and toss to coat evenly. Let it sit for about 10 minutes to allow the vinegar to absorb.
- Prepare the dressing: In a separate bowl, whisk together 1 cup vegan mayonnaise, 1/4 cup oat milk, 1 tablespoon brown sugar, 1 teaspoon sea salt, and black pepper to taste until smooth and creamy.
- Combine salad ingredients: Add the grated carrot, finely grated yellow onion, chopped celery, and sliced green onions to the vinegar-coated macaroni.
- Toss with dressing: Pour the prepared dressing over the combined salad ingredients and gently mix thoroughly until everything is well coated.
- Garnish and serve: Sprinkle additional green onions or fresh parsley on top for garnish and serve immediately for best flavor.
Notes
- This salad is best enjoyed fresh. The onion flavor intensifies and may become pungent if stored for too long.
- Store in an airtight container in the refrigerator for up to 3 days.
- Use a generous amount of vegan mayonnaise for a rich and creamy texture rather than a dry salad.
- Grating the onion instead of chopping helps achieve a subtle onion flavor without harsh, chunky bites.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Hawaiian
