This hawaiian mac salad recipe is loaded with fresh pineapple & veggies make this creamy Hawaiian Mac Salad a total hit for a summer backyard BBQ side dish! Can easily be made vegan and gluten free!
Course Appetizer, Pasta, Salad, Side Dish, Side Dish
Cuisine American, Hawaiian
Servings 8people
Calories 225kcal
Ingredients
1(16 ounce) box macaroni noodles use gluten free if needed
1sweet oniondiced
2carrotsshredded or spiralized
2stalks celerychopped
1/2bell pepper
1cuppineapplechopped
1cupmayonnaiseuse vegan mayo if needed
1/4cupsweet relish
1/2teaspoonSea Salt
Black Pepper
Prevent your screen from going dark
Instructions
Cook macaroni noodles according to package instructions. Drain and set aside to cool.
In a large bowl, combine the onion, carrots, celery, bell pepper, pineapple, mayo, relish, mustard, salt and pepper. Add the cool macaroni noodles and stir well to combine. Cover and refrigerate for at least an hour before serving... But overnight is best!
Notes
Dietary Modifications
This recipe is vegetarian as written. For a vegan version use vegan mayo or dairy free yogurt, but you can absolutely make this with real dairy products if you aren't vegan or eating dairy free.
To make it gluten free use a certified gluten free pasta and other dressing ingredients (like mayonnaise). Also make sure any added ingredients like mayo or relish are certified gluten free.