Hawaiian Macaroni Salad
User Reviews
5.0
36 reviews
Excellent
Hawaiian Macaroni Salad
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Sweet, tangy, and creamy... with just the right amount of crunch, this Hawaiian Macaroni Salad will become your GO TO macaroni salad recipe for every potluck and summer bbq!
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Ingredients
DRESSING
- 2 1/3 cups mayonnaise
- 1/2 - 1 cup whole milk depending on how thick you want your dressing
- 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. dried elbow pasta
- 1/4 cup apple cider vinegar
- 5 green onions sliced
- 2 talks celery finely minced
- 1 cup grated carrots
- 1/4 cup grated yellow onion
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
- Overcooking the pasta may seem, and feel, wrong... but it's a classic distinction in Hawaiian-style macaroni salad. Plus the overcooked pasta will absorb the flavors of the vinegar and dressing much better.
- Adding the dressing in 2 parts may seem like an unnecessary step, but it allows for the pasta to soak up plenty of the dressing, while still being creamy.
- Macaroni salad is served cold, so make sure it's fully chilled before serving. At least 2-3 hours, but if you can make this the day before serving, it's even better!
- From what I can tell, classic Hawaiian macaroni salad is just dressing, pasta, onion and carrot. If you'd like to omit the celery and green onions, you absolutely can.
Nutrition Information
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Calories
510kcal
(26%)
Carbohydrates
40g
(13%)
Protein
8g
(16%)
Fat
35g
(54%)
Saturated Fat
6g
(30%)
Cholesterol
21mg
(7%)
Sodium
548mg
(23%)
Potassium
238mg
(7%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
2303IU
(46%)
Vitamin C
3mg
(3%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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