Ingredients
1 cups cooked elbow macaroni
1 cup grated carrot (2 medium carrots)
1 cup diced celery (3–4 stalks)
1/4 cup diced apple (1 small apple)
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1–2 tablespoons sugar (adjust to taste)
1/4 cup whole milk
1 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped green onions (scallions)
Instructions
Cook the elbow macaroni according to package instructions, drain, and immediately rinse under cold water to stop the cooking process
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, milk, salt, and pepper until smooth
Add the cooled pasta, grated carrot, diced celery, apple, and green onions. Toss gently to coat
Chill for at least 1 hour before serving to allow flavors to meld
Notes
Avoid draining the pasta until the last minute to prevent absorbing excess dressing
Adjust dairy alternatives like coconut milk or almond milk if needed
Kalua-style turkey mentioned in the article can be replaced with any grilled protein or omitted for vegetarian applications
Store in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Mixing
- Cuisine: Hawaiian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg