Description
This Authentic Hawaiian Macaroni Salad is a creamy, tangy, and delicious side dish that’s a staple in Hawaiian plate lunches. Featuring tender elbow macaroni tossed in a rich mayonnaise-based dressing with grated carrots, celery, red onion, and scallions, this easy-to-make salad soaks up flavors beautifully over time, making it irresistibly flavorful.
Ingredients
Pasta
- 1 pound elbow macaroni
- 1 tablespoon apple cider vinegar
Dressing
- 1 1/2 cups mayonnaise
- 1/2 cup whole milk
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt (or Himalayan sea salt)
- 1 tablespoon brown sugar
Vegetables
- 1/4 red onion, diced small
- 1 1/2 cups carrots, grated
- 2 stalks celery, diced
- 3 scallions, sliced
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the elbow macaroni until very plump, going several minutes longer than the package recommended cook time. Drain the pasta thoroughly. While still hot, sprinkle the apple cider vinegar over the pasta and toss gently to combine.
- Soak Pasta: Transfer the pasta to a large mixing bowl and cover with plastic wrap to allow the apple cider vinegar to soak into the noodles for approximately 15 minutes. This step enhances the flavor and texture of the salad.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, whole milk, black pepper, sea salt, and brown sugar until smooth. Taste the dressing and adjust the seasoning if needed, optionally adding more apple cider vinegar for extra tang.
- Initial Toss: Pour half of the dressing over the still-warm pasta and add the diced red onion and grated carrots. Toss everything together gently to combine. Cover with plastic wrap or a lid and refrigerate for about 1 hour until the pasta is completely cooled and the dressing has soaked in.
- Final Mix: Add the remaining dressing along with the diced celery and sliced scallions. Toss well to distribute all ingredients evenly. Cover and refrigerate for an additional 3 to 4 hours to further meld the flavors.
- Serve: Once chilled and well combined, serve the Hawaiian macaroni salad as a classic side dish alongside traditional Hawaiian mixed plate meals or your favorite barbecue dishes.
Notes
- For best results, allow the salad to chill for at least 4 hours to let flavors fully develop.
- Cooking the pasta slightly longer than usual helps create the soft, creamy texture characteristic of Hawaiian macaroni salad.
- You can adjust the amount of apple cider vinegar based on your taste preference for acidity.
- Use whole milk and full-fat mayonnaise for authentic creaminess; low-fat substitutes may alter the texture.
- This recipe serves well as a side for plate lunches, picnics, and potlucks.
