Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad combines creamy, tangy flavors with a delightful crunch, making it a refreshing side dish perfect for any summer meal. Vegan and easy to prepare, it captures the essence of Hawaiian cuisine in every bite.

Ingredients

• Elbow macaroni - 100 grams
• Vegan mayonnaise - 100 grams
• Diced celery - 50 grams
• Diced carrots - 50 grams
• Green onions, chopped - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Mustard (Dijon or yellow) - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pineapple chunks (fresh or canned) - 50 grams

Steps

1. Cook the elbow macaroni according to package instructions until al dente, then drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the vegan mayonnaise, apple cider vinegar, mustard, salt, and black pepper to create the dressing.
3. Add the cooled macaroni to the bowl with the dressing, mixing well to coat the pasta evenly.
4. Fold in the diced celery, diced carrots, green onions, and pineapple chunks until evenly distributed.
5. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains healthy fats from vegan mayonnaise, supporting heart health.

Tags