Description
Hawaiian Macaroni Salad is a creamy and flavorful side dish that is a staple at gatherings and picnics in Hawaii. This version features tender macaroni coated in a rich dressing with a hint of sweetness, along with crunchy vegetables for added texture.
Ingredients
Scale
Macaroni:
- 1 pound elbow macaroni
Dressing:
- 1 cup mayonnaise (plus more to taste)
- 1/4 cup whole milk
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 1/2 cup shredded carrot
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion (optional)
Instructions
- Cook the Macaroni: Boil the elbow macaroni until very soft, around 1 to 2 minutes longer than the package directions. Drain, rinse with cold water, and let it drain completely.
- Make the Dressing: In a large bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine Ingredients: Add the cooled macaroni, shredded carrot, celery, and onion (if using) to the dressing. Gently stir to coat everything evenly.
- Chill: Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- Serve: Before serving, adjust seasoning or add more mayo if needed.
Notes
- Traditional Hawaiian mac salad is extra creamy and best served cold.
- For authentic texture, slightly overcook the pasta and use full-fat mayo.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
