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Hawaiian Macaroni Salad

Hawaiian Macaroni Salad
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This Hawaiian Macaroni Salad brings a taste of the islands with its creamy, tangy dressing and tender elbow macaroni. Perfect for luaus, picnics, barbecues, or any casual gathering, this salad is quick to prepare and features a perfect balance of sweetness and savory flavors. Its mild taste makes it family-friendly, easy to make ahead, and adaptable for vegan or lighter variations.

Ingredients

Scale

Main Ingredients

  • 2 cups elbow macaroni
  • 1 cup mayonnaise (use Greek yogurt for a lighter version or vegan mayo for dairy-free)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoons milk (or plant-based milk for vegan)
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup shredded carrots (thinly shredded or finely chopped)

Instructions

  1. Cook the macaroni: Boil the elbow macaroni in salted water until just tender, about 7 to 8 minutes. Be careful not to overcook it to maintain the pasta’s shape and texture. Drain well and rinse under cold water to cool quickly and stop the cooking process.
  2. Prepare the dressing: In a large bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, and milk until smooth and creamy with a delicate tang. Season with salt and pepper to taste.
  3. Combine pasta and dressing: Add the cooled macaroni to the dressing, stirring gently to coat every piece thoroughly. The macaroni should glisten with dressing but not be swimming in it.
  4. Add carrots and mix: Fold in the shredded carrots evenly throughout to add sweetness, texture, and color. Mix gently to keep the salad light and fluffy.
  5. Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least one hour to allow flavors to meld perfectly. Serve chilled alongside grilled dishes or traditional Hawaiian plates.

Notes

  • Do not overcook the macaroni; it should be al dente to maintain texture.
  • Use room temperature ingredients to help the dressing blend smoothly without clumping.
  • Stir gently to avoid breaking the macaroni and keep it tender.
  • Adjust seasoning after chilling, as flavors may mellow.
  • Make the salad a day ahead for best flavor development.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing is not recommended as texture will degrade.
  • Best served cold or at room temperature; let it sit out a few minutes if too cold.

Nutrition

Keywords: Hawaiian Macaroni Salad, creamy pasta salad, island salad, luau side dish, picnic salad

Find it online: https://marysplate.com/hawaiian-macaroni-salad/