Description
A creamy and slightly tangy Hawaiian-style macaroni salad that captures the authentic texture and flavor, making it a classic and popular side dish often served with BBQ plates.
Ingredients
Pasta
- 2 cups elbow macaroni
Salad Dressing and Vegetables
- 1 cup mayonnaise
- 1/4 cup milk
- 1/2 cup grated carrot
- 1/4 cup onion, finely chopped
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Instructions
- Cook Macaroni: Cook the elbow macaroni in boiling water until very soft, which typically takes about 12-15 minutes. Then drain the macaroni thoroughly to remove excess water.
- Toss with Vinegar: While the macaroni is still warm, toss it with the apple cider vinegar. This step adds a slight tang and helps to prevent the pasta from sticking as it cools. Let the macaroni cool to room temperature.
- Prepare Dressing: In a large mixing bowl, combine the mayonnaise and milk to create a smooth, creamy dressing base.
- Add Ingredients: Add the cooled macaroni, grated carrot, and finely chopped onion to the bowl with the dressing. Mix everything together thoroughly to ensure even coating.
- Season: Season the salad with salt and black pepper to taste. Mix again to distribute the seasoning evenly.
- Chill: Cover the salad and refrigerate for at least 1 hour to let the flavors meld and chill before serving.
Notes
- Slightly overcooked pasta results in the authentic creamy and soft texture typical of Hawaiian macaroni salad.
- For best flavor, prepare the salad ahead of time and let it chill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
