Hawaiian Macaroni Salad
This authentic Hawaiian Macaroni Salad is a creamy, tangy, and satisfying side dish that perfectly complements grilled meats, seafood, or traditional Hawaiian BBQ plates. Made with soft elbow macaroni, rich mayonnaise, a touch of apple cider vinegar, and fresh veggies, it’s a staple of island gatherings.
Equipment
- Large pot
- Colander
- Mixing bowls
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Grater or food processor
Ingredients
- 2 cups uncooked Elbow macaroni
- 2 tablespoons Apple cider vinegar
- 1½ cups Mayonnaise full-fat
- 2-3 tablespoons Milk optional, for thinning
- ½ cup Carrots finely grated
- ½ cup Celery finely chopped
- 2 tablespoons Onion finely grated
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
- ½ teaspoon Sugar optional
- Green onions or paprika optional garnish for topping
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until very soft, just past al dente, to help absorb the dressing.
- Drain the pasta, return it to the pot, and immediately drizzle with apple cider vinegar while still hot. Toss to coat and let cool to room temperature.
- In a mixing bowl, combine mayonnaise, milk (if using), salt, pepper, and sugar. Whisk until smooth and creamy.
- Add the cooled macaroni, grated carrots, chopped celery, and grated onion to a large bowl. Pour in half of the dressing and stir gently.
- Let the salad rest for 5-10 minutes, then add the remaining dressing and mix again until everything is evenly coated.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dressing to thicken slightly.
- Before serving, stir well. If the salad looks dry, add a splash more milk or mayonnaise.
- Garnish with sliced green onions or a light sprinkle of paprika for color. Serve chilled.
Notes
Nutritional Information (per serving, approximate)
- Calories: 340 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 410mg
- Fiber: 1g
- Sugar: 2g
