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 about 2-3 minutes longer than al dente, until tender but still holding shape when stirred. Drain the pasta well.
- Toss with vinegar: While the macaroni is still warm, transfer it to a large bowl. Sprinkle the 2 tablespoons of apple cider vinegar over the pasta and gently toss to coat. Let it sit for about 10 minutes to absorb the vinegar flavor.
- 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 until smooth and creamy.
- Combine salad: Add the grated carrot, finely grated yellow onion, chopped celery, and finely sliced green onions to the warm macaroni. Pour the prepared dressing over the mixture.
- Mix and serve: Gently but thoroughly toss all ingredients together to evenly coat the macaroni and vegetables with dressing. Garnish with additional green onions or fresh parsley if desired. Serve immediately or refrigerate until chilled.
Notes
- Cooking pasta a bit longer than al dente is key for Hawaiian macaroni salad’s creamy, tender texture.
- Using warm pasta helps the vinegar absorb better and prevents clumping when mixing.
- Feel free to substitute oat milk with any other plant-based milk.
- Adjust salt and pepper according to taste preferences.
- For best flavor, chill the salad for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Vegan,Gluten Free
