Keto Hawaiian Macaroni Salad

Prep time: 15 mins | Cook time: 7 mins | Total time: 22 mins (plus chilling) Yield: 6 servings | Net Carbs: ~3g per serving

The Base:
- 8 oz low-carb elbow macaroni (e.g., Great Low Carb Bread Co., Immi, or konjac-based)
The Dressing:
- 1 cup sugar-free mayonnaise (Avocado oil-based like Primal Kitchen is best)
- 2 tbsp apple cider vinegar
- 1 tbsp heavy cream (optional, for extra richness)
- 1 tbsp sugar-free Dijon mustard
- 1 tsp erythritol or monk fruit sweetener (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
The Add-ins:
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup carrots, shredded (omit or swap for jicama to further reduce carbs)
- 1 tbsp green onions, chopped
- Optional: 1/2 tsp paprika for color

Boil the Pasta: Bring a large pot of salted water to a boil. Cook the low-carb pasta according to package directions (usually 5–7 minutes). Do not overcook, as low-carb pasta can become mushy. Drain and immediately rinse with cold water to stop the cooking process.
Whisk the Dressing: In a large mixing bowl, combine the mayonnaise, apple cider vinegar, heavy cream, Dijon mustard, sweetener, garlic powder, and onion powder. Whisk until the mixture is smooth, creamy, and fully emulsified.
Prep the Veggies: Finely chop your celery and onions. Add them to the dressing bowl along with the shredded carrots.
Fold Together: Add the cooled, drained pasta to the dressing mixture. Using a spatula, gently fold the pasta until every piece is evenly coated. Be careful not to break the noodles.
The Chill Factor (Crucial): Cover the bowl and refrigerate for at least 1 hour. For the most authentic “island style” flavor, let it sit overnight; this allows the pasta to absorb the tang of the vinegar and the sweetness of the dressing.
Final Touch: Before serving, give it a quick stir. If it seems too dry (pasta absorbs moisture as it sits), fold in an extra tablespoon of mayo. Garnish with green onions or a dash of paprika.

The “Double Dressing” Rule: Low-carb noodles are notorious for soaking up sauce. If you are making this a day ahead, consider making 1.5x the dressing recipe so it stays creamy until serving.
Texture Trick: If you find konjac-based pasta too “rubbery,” try a lupin-flour or almond-flour based elbow macaroni for a more traditional bite.
Plate Lunch Pairing: Serve this alongside Keto Kalua Pork or Grilled Teriyaki Chicken (using a sugar-free glaze) for a complete Hawaiian experience.
Storage: This keeps beautifully in an airtight container for up to 5 days in the fridge. Do not freeze, as the emulsion in the mayo will break and the pasta texture will degrade.