Hawaiian Macaroni Salad

June 7, 2016


I enjoy trying new recipes and finding new flavors and/or tasty meals I've not experienced before. Often times we get set in our ways and the meals we prepare become almost custom-ordered ... a process of preparing the same meals we've always had ... day after day, week after week.  The fun of trying something new allows us to step out of our kitchen comfort zones and into something that may introduce us to new favorite meals, new flavors, new tastes we would not have discovered had we not tried.  So each week, I will be preparing a meal new to me and sharing those meals with you.  Hopefully, you'll find something along the way that appeals to your senses and allows you to step into a new comfort zone of delicious new tastes.  Bon Appetite!  


I discovered this recipe in a local magazine that I receive on a monthly basis (Home by Design*).  The meal looked pleasing to the eye, the ingredients tasty and the prep-time quick and easy.  I cut the recipe in half so the serving sizes were more in proportion to what I would prepare.  I hope you'll find it just as refreshing as I did.  


Serves 4


1/2 pound cooked macaroni pasta 

1/2 cup shredded carrots

1/4 cup cilantro

4 hard-boiled eggs (I chopped two eggs and sliced two)

1/4 cup sliced green onions

1 cup mayonnaise

1/2 tbsp white wine vinegar

1/2 cup sweet pickle relish (I found this flavor was prominent in the meal and so delicious)

Salt and Pepper to taste

Avocado slices, for garnish


Place the cooked macaroni in a large bowl.  Add shredded carrots, cilantro, chopped eggs, and green onions.  Gently, fold in the mayonnaise, vinegar and relish.  Season with salt and pepper.


Allow the salad to sit in the refrigerator for at least 30 minutes to ensure all the flavors are absorbed.  Plate your dish by adding the sliced eggs and avocados to the salad.  Enjoy!  


*(Home by Design Magazine, Recipe by Karista Bennett as published in June/July 2016 Magazine)

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