Description
This Hawaiian Macaroni Salad offers a delightful tropical twist on a classic comfort food favorite. Featuring tender macaroni noodles mixed with tuna, colorful bell peppers, red onion, and chopped hard-boiled eggs, all combined in a creamy, tangy dressing made from mayonnaise and apple cider vinegar, this salad is perfect for summer gatherings, potlucks, or a refreshing side dish any time of the year.
Ingredients
Scale
Pasta and Protein
- 1 pound macaroni noodles
- 1 can tuna, drained
- 3 hard-boiled eggs, chopped
Vegetables
- 1 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
Instructions
- Cook the macaroni noodles: Bring a large pot of salted water to a boil. Add the macaroni noodles and cook according to package directions, but extend the cooking time by 1-2 minutes for a softer texture. Drain the noodles and rinse them thoroughly under cold running water to stop the cooking process and cool the pasta.
- Combine the ingredients: In a large mixing bowl, add the cooled macaroni noodles, drained tuna, diced red onion, diced red and green bell peppers, and chopped hard-boiled eggs. Gently toss them together to distribute evenly.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise and apple cider vinegar until smooth and well combined. This dressing brings a creamy texture with a subtle tang, complementing the salad ingredients beautifully.
- Mix everything together: Pour the mayonnaise dressing over the macaroni mixture. Gently fold the dressing into the salad ensuring all components are evenly coated without mashing the ingredients. Taste and season with salt and pepper according to preference. Mix gently again to blend the seasonings.
Notes
- Cooking pasta a little longer than usual helps the noodles absorb the dressing better, resulting in a creamier salad.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
- For added texture and flavor, consider adding celery or grated carrot.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
