Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad recipe is the type of side dish you will want for BBQs all summer long. This macaroni salad comes together in less than 20 minutes and is made so flavorful with simple pantry ingredients. The secret: shellbow noodles! They tuck-in little pockets of flavor in every noodle for the perfect bite.

Course Side Dish

Cuisine Hawaiian

Keyword bbq, side dish, tropical

Prep Time 20

Cook Time 10

Total Time 30

Servings -10 Servings

Calories 762kcal

Author Elizabeth Van Lierde

Ingredients

1 lb 16oz DeLallo Shelbows
½ yellow onion grated
2 carrots grated
2 ½ cups mayonnaise
⅓ cup sweet pickle relish
2 tsp apple cider vinegar
Freshly ground black pepper
5 green onions thinly sliced
1 cup chopped ham cubes optional
¾ cup chopped pineapple pieces optional

Instructions

Bring a large stock pot with water to a rolling boil. Add a few tablespoons of kosher salt and boil shellbows for 10-12 minutes or until al dente.
Drain macaroni noodles and set aside.
In a large bowl combine cooked noodles, grated onion, carrots, 2 cups of mayonnaise, sweet pickle relish and pepper to taste. Cover the bowl and chill for 30 minutes.
Before serving, stir in remaining ½ cup of mayonnaise, and optional ham cubes or pineapple chunks. Taste test for salt and pepper and top with green onions.
Serve chilled.

Nutrition