Description
This Hawaiian Macaroni Salad is rich, creamy, and slightly tangy, with perfectly tender pasta and a flavorful dressing. A staple in Hawaiian plate lunches, it pairs wonderfully with grilled meats, seafood, or as a standalone dish!
Ingredients
Units
Scale
For the Salad:
- 2 cups elbow macaroni
- 1/4 cup apple cider vinegar
- 1 cup mayonnaise (preferably Best Foods or Hellmann’s)
- 1/4 cup whole milk
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 medium carrot (grated)
- 1/4 cup onion (finely minced)
- 1/4 cup celery (finely chopped, optional)
- 1/4 cup green onions (chopped, optional)
Instructions
Step 1: Cook the Macaroni
- Bring a large pot of salted water to a boil.
- Cook the macaroni 2 minutes longer than package instructions (so it’s soft and absorbs the dressing well).
- Drain and immediately toss with apple cider vinegar. Let cool for 10 minutes.
Step 2: Make the Dressing
- In a bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper.
Step 3: Assemble the Salad
- Add grated carrot, minced onion, and celery (if using) to the cooled macaroni.
- Pour the dressing over and mix until well combined.
- Cover and refrigerate for at least 1 hour (overnight is best for flavors to meld).
Step 4: Serve & Enjoy!
- Garnish with green onions if desired. Serve chilled alongside BBQ meats, teriyaki chicken, or grilled fish.
Notes
- For extra creaminess, add a little more mayo before serving.
- Make it tangier by adding a splash of pickle juice.
- Add protein like diced ham or tuna for a heartier version.
- Gluten-free? Use gluten-free pasta.
Nutrition
- Calories: ~280 kcal
- Sodium: ~300mg
- Fat: ~16g
- Saturated Fat: ~2.5g
- Carbohydrates: ~30g
- Fiber: ~1g
- Protein: ~4g