Hawaiian Macaroni Salad
User Reviews
5
Hawaiian Macaroni Salad
Description
The Hawaiian Macaroni Salad combines cooked elbow pasta, softened by cooking longer than recommended to achieve a tender, pillow-texture ideal for absorbing flavors. The pasta is tossed immediately in apple cider vinegar to infuse a subtle tang and then coated in a dressing made from mayonnaise, milk, brown sugar, onion powder, salt, and black pepper. This dressing is added in two stages to allow the pasta to gradually soak up the flavors and maintain creaminess.
Vegetables including sliced green onions, finely minced celery, grated carrot, and grated yellow onion are incorporated to add crunch and a mild sharpness, balancing the creamy base. The salad is refrigerated for at least two hours, ideally longer, to let flavors meld and cold serve well.
The recipe notes emphasize the importance of overcooking pasta to match traditional Hawaiian style and mention that celery and green onions may be omitted if desired without compromising authenticity. This salad complements many dishes served cold and is a staple in Hawaiian cuisine.
Ingredients
DRESSING
- 2 1/3 cups mayonnaise
- 1/2 - 1 cup milk depending on how thick you want your dressing, whole
- 2 Tbsp light brown sugar (optional - granulated sugar can be used)
- 1/2 - 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 - 1 tsp black pepper
SALAD
- 1 lb. elbow pasta dried
- 1/4 cup apple cider vinegar
- 5 green onions sliced
- 2 talks celery finely minced
- 1 cup carrot grated
- 1/4 cup yellow onion grated
Instructions
MAKE THE DRESSING
- Add all dressing ingredients to mixing bowl and whisk to combine fully. Cover and refrigerate until ready to use.
MAKE THE SALAD
- Bring a large pot of salted water to a boil, then add dried pasta. Boil pasta 2 - 5 minutes longer than the package lists for al dente. Drain.
- Immediately add pasta to a large mixing bowl, add vinegar and stir until pasta absorbs the vinegar. Let sit 10-15 minutes.
- Add half of the dressing to the pasta, stir well. Let sit another 10-20 minutes.
- Add the green onions, celery, carrots and onion. Stir, then add remaining dressing and stir again.
- Cover bowl with plastic wrap and refrigerate at least 2 hours, but longer is better.
Notes
- Cooking the pasta longer than al dente allows it to absorb more dressing and softens the texture according to Hawaiian tradition.
- Add the dressing in two parts to let the pasta soak up flavors while maintaining creaminess.
- Chill the salad for at least 2-3 hours; making it a day ahead improves flavor melding.
- The celery and green onions are optional additions; classic Hawaiian salad often uses just dressing, pasta, onion, and carrot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 548mg | 23% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2303IU | 46% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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