Description
Hawaiian Macaroni Salad is a creamy, tropical twist on the classic macaroni salad, combining tender macaroni noodles with tuna, colorful bell peppers, diced onion, and chopped hard-boiled eggs, all tossed in a tangy mayonnaise and apple cider vinegar dressing. This refreshing side dish is perfect for summer gatherings or as a hearty accompaniment to grilled meats.
Ingredients
Scale
Pasta and Protein
- 1 pound macaroni noodles
- 1 can tuna, drained
- 3 hard-boiled eggs, chopped
Vegetables
- 1 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni noodles and cook 1-2 minutes longer than the package directions specify to achieve a slightly softer texture. Drain and rinse the noodles under cold water to stop cooking and cool them down.
- Combine the salad ingredients: In a large mixing bowl, add the cooked macaroni noodles, drained tuna, diced red onion, diced red and green bell peppers, and chopped hard-boiled eggs. Gently toss to distribute the ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise and apple cider vinegar until smooth and creamy, which will add tang and moisture to the salad.
- Mix the salad and dressing: Gently fold the mayonnaise dressing into the pasta and vegetable mixture, ensuring all ingredients are evenly coated with the dressing without breaking up the eggs or tuna too much.
- Season and finish: Add salt and pepper to taste, stirring gently once more to incorporate the seasoning. Chill before serving for best flavor.
Notes
- Cooking the macaroni a little longer makes the salad creamier and helps it absorb the dressing better.
- For a tangier flavor, you can add a little more apple cider vinegar or a squeeze of fresh lemon juice.
- Make sure to rinse the macaroni with cold water after cooking to prevent it from becoming mushy.
- This salad tastes best when chilled for at least 1 hour before serving.
- Feel free to add diced celery or grated carrot for extra crunch.
