Description
This Hawaiian Macaroni Salad recipe captures the essence of traditional Hawaiian plate lunches. Creamy and slightly tangy, it’s the perfect side dish for grilled meats or as part of a casual picnic spread.
Ingredients
Elbow Macaroni:
1 pound
Mayonnaise:
1 cup (preferably Best Foods or Hellmann’s)
Whole Milk:
½ cup
Apple Cider Vinegar:
¼ cup
Brown Sugar:
1 tablespoon
Carrots:
2 (peeled and grated)
Celery Stalks:
2 (finely chopped)
Yellow Onion:
¼ cup (grated or very finely minced)
Salt:
½ teaspoon
Black Pepper:
½ teaspoon
Instructions
- Cook the Macaroni: Boil the macaroni in salted water until very soft, about 2–3 minutes more than al dente. Drain and cool for 10 minutes.
- Prepare the Salad: While the pasta is warm, toss it with apple cider vinegar and let sit for 10 minutes. In a separate bowl, whisk mayonnaise, milk, and brown sugar until smooth.
- Combine Ingredients: Add carrots, celery, and onion to the pasta. Pour the dressing over and mix until coated. Season with salt and pepper.
- Chill and Serve: Refrigerate for at least 2 hours or overnight. Stir before serving and adjust consistency with milk if needed.
Notes
- Authentic Hawaiian mac salad should be very soft and creamy.
- Overcooking the pasta slightly is key to achieving the traditional texture.
- For a tangier flavor, increase the vinegar or add a touch of Dijon mustard.
- Best served cold alongside grilled meats or traditional plate lunch favorites.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
