Traditional Hawaiian Macaroni Salad

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 8

If you’ve ever found yourself on a Hawaiian beach, toes in the sand, craving something creamy and comforting, this Traditional Hawaiian Macaroni Salad is exactly what you need. A staple of Hawaiian plate lunches, this dish is simple yet packed with flavor and charm.

Why You'll Love This Recipe

  • Simple ingredients come together for a delightful taste.
  • Perfect make-ahead dish for parties and gatherings.
  • The creamy texture with a slight tang is irresistibly satisfying.
  • It’s a classic that transports you straight to Hawaii.

Ingredients

1 lb elbow macaroni
2 cups mayonnaise
1/4 cup apple cider vinegar
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated carrot
1/2 cup finely chopped celery
1/2 cup finely chopped onion

Step-by-step Instructions

Start by boiling a large pot of water, adding a good pinch of salt to enhance the macaroni's flavor. Cook the elbow macaroni until it's tender, which should take about 10-12 minutes. Once done, drain the macaroni and rinse it under cold water to stop the cooking and cool it down.

In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, milk, sugar, salt, and black pepper until you have a smooth dressing. This combination is the heart of the salad, providing that signature taste.

Add your cooled macaroni to the dressing and stir well to ensure every piece is coated nicely. This step is crucial as you want the flavors to meld into the pasta.

Now, fold in the grated carrot, chopped celery, and onion. These veggies not only add a pop of color but also a delightful crunch that contrasts beautifully with the creamy macaroni.

Cover your bowl with plastic wrap and let the salad chill in the refrigerator for at least 2 hours. This waiting time is key as it allows the flavors to develop and merge, making the salad taste even better.

Tips & Tricks

  • Make sure the macaroni is completely cool before mixing it with the dressing to avoid a runny salad.
  • For a more robust flavor, let the salad sit overnight in the fridge.
  • Use freshly grated carrots for the best texture and flavor.

Serving Suggestions

This salad pairs wonderfully with grilled meats like teriyaki chicken or kalua pork. It’s also a fantastic side for a barbecue, adding a creamy contrast to smoky flavors. For a complete Hawaiian plate lunch experience, serve it alongside white rice and your protein of choice.

Frequently Asked Questions

Can I use a different type of pasta?
While traditional Hawaiian macaroni salad uses elbow macaroni, you can substitute with other small pasta shapes like shells or ditalini if needed.
How long does this salad last in the fridge?
Stored properly in an airtight container, it should last up to 3-4 days in the refrigerator.

Ingredients Explained

Elbow macaroni is the star of the show, providing the perfect chewy texture to soak up all the flavors. Mayonnaise adds that essential creamy base, while apple cider vinegar gives a hint of tanginess that balances everything out. Milk helps create a smoother dressing, and a touch of sugar enhances the overall flavor. Salt and black pepper bring just the right amount of seasoning. The grated carrot, chopped celery, and onion add crunch and a hint of sweetness, making each bite interesting and fresh.

Simplified Instructions

1. Cook the macaroni in a large pot of salted boiling water until tender, about 10-12 minutes. Drain and rinse under cold water.
2. In a large bowl, whisk together mayonnaise, apple cider vinegar, milk, sugar, salt, and black pepper until smooth.
3. Add the cooled macaroni to the dressing and stir to coat well.
4. Fold in the grated carrot, celery, and onion, mixing thoroughly.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld.

Ratings and Comments

Thank you for your rating!