Description
Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet pasta salad that’s a staple in Hawaiian plate lunches. Made with tender macaroni, a rich mayonnaise-based dressing, and simple mix-ins like carrots and onions, this easy side dish is perfect for BBQs, picnics, and summer gatherings.
Ingredients
- 2 cups elbow macaroni
- 2 tbsp apple cider vinegar
- 1 ½ cups mayonnaise (Best Foods or Hellmann’s recommended)
- ½ cup milk
- 1 tbsp sugar
- 1 medium carrot, shredded
- ¼ cup onion, finely diced
- Salt and pepper, to taste
Instructions
- Cook the macaroni – Boil pasta according to package instructions until very soft (slightly overcooked). Drain and rinse under cold water.
- Season the pasta – While still warm, toss macaroni with apple cider vinegar. Let cool completely.
- Prepare the dressing – In a bowl, whisk together mayonnaise, milk, and sugar until smooth.
- Mix everything together – Combine cooled macaroni, shredded carrots, diced onions, and dressing. Stir well to coat.
- Chill and serve – Cover and refrigerate for at least 1 hour (overnight for the best flavor). Stir before serving and adjust seasoning if needed.
Notes
- For extra creaminess, add more mayo or a splash of milk before serving.
- For a protein boost, mix in chopped ham, tuna, or shredded chicken.
- Storage: Store in an airtight container in the fridge for up to 3 days.
