Hawaiian Macaroni Salad Recipe

Hawaiian macaroni salad is a beloved side dish that adds a creamy, tangy element to any meal. Known for its rich mayonnaise dressing and simple ingredients, it’s the ideal companion for Hawaiian-style barbecue or even as a unique picnic salad. This easy-to-make dish has a delicious balance of flavors that makes it irresistible, whether it’s a warm summer day or a cozy gathering with family and friends.

Equipment:

• Large pot
• Colander
• Large mixing bowl
• Whisk
• Spoon

Ingredients:

• 1 pound elbow macaroni
• 1 ½ cups mayonnaise (preferably full-fat for authenticity)
• ¼ cup milk (plus more if needed)
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• Salt and black pepper, to taste
• 1 cup grated carrot
• ½ cup finely chopped celery (optional)
• ¼ cup finely chopped onion
• ½ cup sliced green onions for garnish (optional)

Instructions:

1. Cook the Macaroni
   Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook according to package instructions until the pasta is very soft (a bit softer than al dente for authentic Hawaiian texture). Drain and rinse with cool water.
2. Create the Dressing
   In a large mixing bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper. Adjust to taste if needed – the dressing should be tangy and slightly sweet.
3. Combine Ingredients
   Add the cooked and cooled macaroni to the bowl with the dressing. Toss in the grated carrot, chopped celery, and onion, mixing well until all ingredients are evenly coated. If the macaroni absorbs too much dressing and seems dry, add a bit more milk or mayonnaise.
4. Chill the Salad
   Cover the bowl and refrigerate the salad for at least 1-2 hours, or ideally overnight. This allows the flavors to meld and the pasta to absorb the creamy dressing.
5. Serve
   Before serving, give the salad a good stir, and garnish with sliced green onions if desired. Taste and adjust seasoning with additional salt and pepper if necessary.

Presentation Ideas:

• Serve the macaroni salad in a large bowl with a sprinkle of green onions on top for a fresh pop of color.
• Place it in a pineapple-shaped bowl for a fun, Hawaiian-themed presentation.
• For a complete Hawaiian plate lunch experience, serve alongside grilled meats or teriyaki chicken.

Tips:

• For the most authentic texture, cook the macaroni a little softer than al dente.
• Letting the salad chill for a few hours or overnight makes a big difference, as it allows the flavors to blend and intensify.
• Add a pinch of sugar or splash of vinegar if you want to adjust the balance between sweet and tangy.

This Hawaiian macaroni salad is creamy, tangy, and the perfect complement to any grilled or barbecued dish. With its simple ingredients and rich dressing, it’s no wonder this dish is a Hawaiian favorite. Try it at your next gathering and enjoy a taste of the islands from the comfort of your own home!

Hawaiian Macaroni Salad Recipe

This authentic Hawaiian macaroni salad is creamy, tangy, and full of flavor! A popular side dish at Hawaiian barbecues, it’s easy to make and perfect for pairing with your favorite grilled dishes.

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Equipment

• Large pot
• Colander
• Large mixing bowl
• Whisk
• Spoon

Ingredients

  

• 1 pound elbow macaroni
• 1 ½ cups mayonnaise preferably full-fat for authenticity
• ¼ cup milk plus more if needed
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• Salt and black pepper to taste
• 1 cup grated carrot
• ½ cup finely chopped celery optional
• ¼ cup finely chopped onion
• ½ cup sliced green onions for garnish optional

Instructions

 

• Cook the Macaroni
• Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook according to package instructions until the pasta is very soft (a bit softer than al dente for authentic Hawaiian texture). Drain and rinse with cool water.
• Create the Dressing
• In a large mixing bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper. Adjust to taste if needed – the dressing should be tangy and slightly sweet.
• Combine Ingredients
• Add the cooked and cooled macaroni to the bowl with the dressing. Toss in the grated carrot, chopped celery, and onion, mixing well until all ingredients are evenly coated. If the macaroni absorbs too much dressing and seems dry, add a bit more milk or mayonnaise.
• Chill the Salad
• Cover the bowl and refrigerate the salad for at least 1-2 hours, or ideally overnight. This allows the flavors to meld and the pasta to absorb the creamy dressing.
• Serve
• Before serving, give the salad a good stir, and garnish with sliced green onions if desired. Taste and adjust seasoning with additional salt and pepper if necessary.