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–+ servings
vegan hawaiian macaroni salad yogurt creamy
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5 from 4 votes

Vegan Hawaiian Mac Salad

This vegan 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!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer, Pasta, Salad, Side Dish, Side Dish
Cuisine: American, Hawaiian
Servings: 8 people
Calories: 225kcal
Author: Kelly Jensen
Cost: $3

Ingredients

  • 1 (16 ounce) box macaroni noodles use gluten free if needed
  • 1 sweet onion diced
  • 2 carrots shredded or spiralized
  • 2 stalks celery chopped
  • 1/2 bell pepper
  • 1 cup pineapple chopped
  • 1 cup vegan mayo
  • 1/4 cup sweet relish
  • 1/2 teaspoon Sea Salt
  • Black Pepper

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

  • 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.
 

Nutrition

Calories: 225kcal | Carbohydrates: 9g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 398mg | Potassium: 117mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2909IU | Vitamin C: 21mg | Calcium: 14mg | Iron: 1mg