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–+ servings

Hawaiian Style Macaroni Salad

Thee Burger Dude
5 from 5 votes
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Course Side Dish
Cuisine American
Servings 12 Servings

Equipment

Ingredients
 
 

  • 1 lb Dried Macaroni

Dressing

  • 2 - 3 cups Vegan Mayo
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Mirin
  • 1/4 tsp White Pepper
  • 1 tsp MSG (or salt to taste)
  • 3/4 cup Shredded Carrots
  • 2 Tbsp Grated Onion
  • Salt & Pepper to taste

Instructions
 

  • Bring 4-6 quarts of water up to a boil. Salt generously with a few big grips of salt. Cook your pasta 2-3 minutes past package instructions for al dente. Check every minute to make sure you don't over cook and make them mushy. They should be soft but still have a bit of chew.
  • Once cooked, drain your pasta, then add it to a baking sheet and spread out evenly.
  • While pasta cools, combine the ingredients for the dressing. Start with 2 cups of Vegan Mayo for now. Whisk thoroughly and then adjust to taste.
  • In a bowl, combine the dressing and cooled macaroni, mix well to coat! Adjust seasoning if needed. It's super good right away, but it's also good after a few hours / overnight in the fridge as well!
  • Optionally, you can add up to an additional cup of mayo if preferred the next day.
Keyword vegan macaroni salad
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