Description
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizers
- Method: No baking - stovetop and chilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Hawaiian Macaroni Salad, creamy pasta salad, island salad, luau side dish, picnic salad
