BBQ Macaroni Hawaiian (Print Version)

Tangy Hawaiian BBQ macaroni salad made with mayo, carrots, and vinegar. Ideal for cookouts and gatherings.

# Ingredients:

→ Main Ingredients

01 - 500g elbow macaroni

02 - 2 medium carrots, shredded

03 - 1 cup mayonnaise

04 - 2 tablespoons apple cider vinegar

05 - 1 tablespoon granulated sugar

06 - 1/2 teaspoon garlic powder (optional)

07 - Salt, to taste

08 - Black pepper, to taste

# Instructions:

01 - Boil a pot of salted water and cook the elbow macaroni until tender, slightly overcooking by 2 minutes for a softer texture. Drain and set aside to cool.

02 - In a large bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, garlic powder (if using), salt, and black pepper until smooth.

03 - Add the cooled macaroni and shredded carrots to the dressing. Mix thoroughly to ensure even coating.

04 - Cover the salad and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.

05 - Stir the salad before serving. Optionally, garnish with sliced green onions or fresh parsley.

# Notes:

01 - For best flavor, prepare the salad a day in advance to ensure proper chilling and flavor blending.

02 - Shredded carrots can be replaced with julienned vegetables for variation in texture.

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