Hawaiian Macaroni Salad
User Reviews
4.9
Hawaiian Macaroni Salad
Description
This Hawaiian Macaroni Salad involves cooking elbow macaroni until very soft, then mixing it with a dressing of mayonnaise, milk, brown sugar, seasoned with fresh ground salt and pepper, and brightened by apple cider vinegar. Shredded carrots, scallions, and celery are folded in to give freshness and crunch. The noodles absorb the flavors better because of the vinegar soak after cooking.
The salad is chilled for at least an hour to meld flavors and is commonly served as a cold side dish. It pairs well with grilled meats or as part of a picnic spread.
Notes suggest optional vinegar adjustments based on taste and alternatives for scallions. The recipe yields 12 one-cup servings and leftovers keep refrigerated up to 4 days. Variations include adding olives, hard-boiled eggs, or other vegetables. It can be made a day ahead, and water can be added if the salad seems dry.
Ingredients
- salt freshly ground
- black pepper freshly ground
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar (see note 1)
- 2 cups milk whole
- 2 cups mayonnaise
- 1 tablespoon brown sugar
- 4 scallions thinly sliced (see note 2)
- 2 carrot peeled and grated
- 2 celery finely chopped, ribs
Instructions
- In a large stockpot, bring 4 quarts water and 1 tablespoon salt to a boil. Stir in pasta and cook until very soft, about 15 minutes, stirring often. Drain well, transfer to a large bowl, and stir in vinegar. Cool at least 10 minutes.
- Meanwhile, in a small bowl, whisk together milk, mayonnaise, brown sugar, and salt and pepper to taste (I like 1/2 teaspoon salt and 2 teaspoons pepper). Pour over cooled noodles and stir until evenly coated.
- Fold in scallions, carrots, and celery and stir to combine. Cover and refrigerate at least 1 hour.
Notes
- Add apple cider vinegar to the noodles after cooking to help them absorb dressing flavors; reduce or omit if vinegar preference is mild.
- Substitute one grated white or yellow onion for scallions if desired.
- This recipe makes twelve 1-cup servings; store leftovers refrigerated up to four days.
- Make this salad a day ahead and stir before serving to blend flavors.
- If the salad appears dry, stir in warm water a tablespoon at a time to loosen.
- Optional mix-ins include green olives, chopped hard-boiled eggs, boiled potatoes, watercress, pickle relish, frozen peas, or canned tuna for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 430kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 266mg | 11% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1831IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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