Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

Prep15 minutes
Cook15 minutes
Course Salad, Side Dish
Variety Fav(s) American Blend
Cook Type Stove Top
Dish Type Party Food, Salads
Quick, Easy, Convenient 30 Minutes or Less
Season Summer
Bite Size 2-Bite


  • 24 oz. Tasteful Selections® potatoes, halved
  • 1 c. bowtie pasta
  • 1 medium, carrot, shredded
  • ½ small, red onion, chopped
  • 3 hard-boiled eggs, peeled & chopped
  • 1 c. frozen peas, thawed
  • c. mayonnaise
  • ¼ c. sweet relish
  • 2 tsp. yellow mustard
  • 1 tsp. white vinegar
  • Salt and pepper, to taste
  • 1 tbsp. fresh parsley, chopped


  • In a large pot, cover potatoes with water and bring to a boil. Reduce heat to a simmer and cook potatoes for 5 minutes. Add farfalle, and continue cooking for 9-11 minutes, or until potatoes are fork-tender. Drain and place potatoes and macaroni in a large bowl. Add carrot, onion, eggs and peas.
  • In a small bowl, mix together the mayonnaise, sweet relish, mustard, vinegar, salt and pepper. Pour mixture over the potatoes and gently mix to combine. Refrigerate until ready to serve. Garnish with parsley.