- Prep:
- 15 minutes
- Cook:
- 20 minutes
- Serves:
- 6
Summer time is prime time for prepared salads that marry well with burgers, sandwiches or as stand-alone entrees. One dish that never fails to earn rave reviews is a tangy macaroni salad, Hawaiian style thanks to the sweetness of the carrots that define it. This is a great salad for moms on a budget with filling portions of pasta and simple ingredients. Don't skimp on the carrots for texture as this creamy salad can become mushy otherwise. Tip: Place your serving bowl over a larger bowl of ice to keep salad cool for second helpings.
Ingredients
Directions
- Prepare pasta water by adding 1 pinch of salt and olive oil. Boil pasta until elbow macaroni is al dente, cooked well but slightly firm. Drain pasta and place in fridge to cool.
- Finely grate carrots and mix them with the sugar. Set 1/4 of the carrots aside in a separate bowl.
- Once pasta has cooled, mix in mayo and carrots. Stir well and add pepper and remaining salt. Garnish with remaining carrots and serve.
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