Hawaiian Mac Salad

5 from 1 vote

A lighter version of the plate-lunch essential, this Hawaiian Mac Salad requires just a few ingredients for a side dish that is bursting with flavor!

Prep Time20

Total Time2 20

Course: Side Dish

Cuisine: American, Hawaiian

Servings:

Calories: 170kcal

Author: Geri

Ingredients

8 ounces elbow macaroni, cooked and drained (whole wheat preferred)
1 cup freshly grated carrot (about 2 large carrots)
1/4 cup freshly grated sweet onion (usually about 1/2 of a medium Maui onion)
1 cup light mayo (Best Foods/Hellman's)
2 tsp apple cider vinegar
2 tsp sugar of choice (I used honey)
1/4 cup unsweetened almond milk
1/2-1 tsp kosher salt, depending on how salty you like it
black pepper, to taste

Instructions

Grate carrots and onion in a large bowl. Mix in cooked macaroni.
Mix in all dressing ingredients together in a separate bowl: mayo, vinegar, sugar, almond milk, salt, and pepper, including macaroni.
Fold about 2/3 of the dressing into the macaroni and vegetables. Taste for salt and add more if needed. Reserve extra dressing.
Cover and refrigerate for at least an hour. It's better if you let it marinate for at least an hour or overnight. When ready to serve, fold in remaining dressing to make it extra creamy.

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated for 2/3 cup serving using regular pasta.

WW Green and Blue SmartPoints: 2/3 cup is 6; 1/2 cup is 4

WW Purple SP, using whole wheat pasta: 2/3 cup is 3; 1/2 cup is 2

Nutrition