Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

Course Side Dish
Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 10 people
Calories 216kcal

Ingredients

Salad:

  • 1 (16 ounce) package elbow macaroni
  • 2 Tablespoons apple cider vinegar
  • 1/4 cup grated onion
  • 1 cup minced carrots

Dressing:

  • 1 1/2 cups plain nonfat Greek yogurt
  • 1/2 cup Kraft Mayo with Olive Oil Reduced Fat Mayo
  • 2 teaspoons honey
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Cook macaroni according to package directions; rinse with cold water, drain and set aside.
  • In a large mixing bowl, combine cooked macaroni, apple cider vinegar, onion and carrots.
  • In a separate bowl, whisk together dressing ingredients and pour over macaroni. Mix together pasta and dressing until well combined.
  • Refrigerate for at least 2 hours before serving.

Notes

MFP: MFF Hawaiian Macaroni Salad

Nutrition

Serving: 6.8ounces | Calories: 216kcal | Carbohydrates: 39g | Protein: 7.9g | Fat: 3.2g