Dairy-Free Hawaiian Macaroni Salad

Dive into a creamy, tropical twist on a classic with this Dairy-Free Hawaiian Macaroni Salad! Perfect for those avoiding dairy, this crowd-pleaser swaps traditional mayo with a luscious combination of vegan mayonnaise and unsweetened coconut milk yogurt, delivering a rich and tangy dressing. Al dente elbow macaroni is paired with crunchy grated carrot, crisp celery, and fresh green onion, then lightly sweetened and brightened with apple cider vinegar. This chilled salad is a perfect side dish for summer barbecues, potlucks, or a weeknight dinner, offering the comforting flavors of Hawaiian macaroni salad with a plant-based twist. Easy to make in under 40 minutes and even better after chilling, this recipe is a must-try for dairy-free and vegan food lovers alike.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces elbow macaroni
• 1 medium carrot
• 1 medium celery stalk
• 2 tablespoons green onion
• 1 tablespoon apple cider vinegar
• 2 teaspoons sugar
• 1 cup unsweetened coconut milk yogurt
• 1 cup vegan mayonnaise
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Bring a large pot of salted water to a boil over high heat.

Step 2

Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes.

Step 3

While the pasta cooks, peel and grate the carrot using a box grater.

Step 4

Chop the celery stalk into small dice.

Step 5

Thinly slice the green onion.

Step 6

Once the pasta is cooked, drain it and rinse under cold running water to stop the cooking process.

Step 7

Transfer the drained macaroni to a large mixing bowl and sprinkle with apple cider vinegar and sugar. Stir to combine and let it sit for about 5 minutes to allow the flavors to absorb.

Step 8

In a separate medium bowl, mix together the unsweetened coconut milk yogurt and vegan mayonnaise until smooth.

Step 9

Add the grated carrot, diced celery, and sliced green onions to the drained macaroni.

Step 10

Pour the yogurt and mayonnaise mixture over the macaroni and vegetables.

Step 11

Sprinkle with salt and black pepper, and mix until the macaroni is evenly coated.

Step 12

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1-2 hours, allowing the flavors to meld together.

Step 13

Before serving, taste and adjust the seasoning if necessary.

Step 14

Serve chilled and enjoy your Dairy-Free Hawaiian Macaroni Salad!

Nutrition Facts

Serving size	(827.3g)

Amount per serving	% Daily Value*
Calories	1640.3

Total Fat 61.7g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 23.9g
Cholesterol 54mg	0%
Sodium 3571.8mg	0%
Total Carbohydrate 229.3g	0%
Dietary Fiber 12.6g	0%
Total Sugars 32.8g
Protein 35.7g	0%

Vitamin D 0IU	0%
Calcium 69.5mg	0%
Iron 9.7mg	0%
Potassium 394.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 8.8%

Carbs: 56.8%