Hawaiian Macaroni Salad Recipe - Food Fanatic

Hawaiian Macaroni Salad Recipe

    15 Servings


  • 16 ounces Gluten Free Fusilli Pasta, or any gluten free 'shaped' pasta, boiled to package instructions
  • 1/2 cup Reduced Fat Vegenaise
  • 12 carrots Baby Carrots, organic, peeled and chopped
  • 1 Egg, hard-boiled
  • Garlic Salt, to taste
  • Black Pepper, freshly ground and to taste
  • 1/4-3/4 Sweet Onion, to taste, finely chopped


  1. Boil noodles to desired doneness.
  2. While noodles are boiling, chop carrots, hard-boiled egg and onions and combine in a medium-sized bowl.
  3. Strain cooked noodles and cool in the the fridge for 5 minutes.
  4. Add Vegenaise and mix well.
  5. Add seasonings and mix well.


  • This recipe is a great addition to BBQ Chicken or on top of a green salad.
  • Also great for packed lunches, just make sure to refrigerate, as Vegenaise is perishable.

Hawaiian macaroni salad photo