Hawaiian Macaroni Salad is a popular side dish in Hawaii, often served at local plate lunch spots and luaus. It has a unique and creamy dressing that sets it apart from traditional macaroni salads. Here’s a basic recipe for Hawaiian Macaroni Salad:
Ingredients:
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 cup whole milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/2 cup grated carrot
- 1/2 cup finely diced onion
Instructions:
- Cook the elbow macaroni according to the package instructions. Make sure to cook it until it’s slightly overdone, as this helps the pasta absorb the dressing better. Drain and let it cool.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, brown sugar, milk, salt, and pepper. This creates the creamy dressing for the salad.
- Add the cooked and cooled macaroni to the dressing, and stir until the pasta is well coated.
- Fold in the grated carrot and finely diced onion. These add crunch and flavor to the salad.
- Refrigerate the macaroni salad for at least a couple of hours, or overnight. This allows the flavors to meld, and the salad to chill and thicken.
- Before serving, give the salad a good stir and adjust the seasonings if needed.
Optional variations:
- Some people like to add finely chopped celery for extra crunch.
- Diced ham or bacon can be added for a protein boost and smoky flavor.
- A sprinkle of chopped green onions or parsley on top can add a fresh touch.
Enjoy your Hawaiian Macaroni Salad as a delightful side dish at your next barbecue or gathering!
