This is a very nice salad. It tastes great on a hot summer afternoon, and would travel well to pot luck dinners or to the beach and picnics.

Hawaiian Macaroni Salad

Serving Size: 6


  • 1 pound elbow macaroni pasta
  • 2 carrots, peeled and grated
  • 2 celery ribs, chopped fine
  • 4 scallions, sliced thin
  • 2 cups soy yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon black salt
  • ½ cup cider vinegar
  • 1 tablespoon brown sugar
  • salt and pepper to taste


  1. Whisk together the soy yogurt, brown sugar, black salt, 1 teaspoon of black pepper and 1 teaspoon of salt.
  2. Bring a large pot of lightly salted water to boil and cook the macaroni al dente (about 15 minutes).
  3. Drain when done.
  4. Add the vinegar to the warm macaroni and gently stir to mix.
  5. Cool the pasta for about 10 minutes.
  6. Peel and grate the carrots.
  7. Add the vegetables to the pasta.
  8. Pour most of the dressing over the pasta, stir gently to mix and refrigerate.
  9. Serve the salad in a large serving bowl.
  10. Add the rest of the dressing and season to taste with salt and pepper as needed.