Hawaiian Macaroni Salad
User Reviews
5
Hawaiian Macaroni Salad
Description
Cooked elbow macaroni is tossed with apple cider vinegar while still warm, allowing it to absorb tanginess before cooling. The dressing blends mayonnaise and milk with brown sugar, salt, and pepper to create a smooth, balanced base. Shredded carrot and grated onion contribute subtle crunch and sweetness.
The salad is tossed with half the dressing initially, then allowed to sit briefly so the pasta absorbs flavor. The remaining dressing is then mixed in, coating the macaroni fully. Green onions add a fresh note on top before the salad is covered and chilled for a few hours to meld flavors and firm the salad's texture.
This salad can be served cold, making it popular for warm-weather meals or as a side to Hawaiian barbecue. Adding diced Spam is an optional variation to include a salty protein element.
Ingredients
- 1 pound elbow macaroni uncooked
- ½ cup carrot shredded
- ¼ cup onion grated
- 2 tablespoons apple cider vinegar
- 2 cups mayonnaise
- ½ cup milk
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- green onions chopped
Instructions
- In a pot over medium heat, bring about 4 quarts of water to a boil. Add elbow macaroni and cook according to the package's direction. Drain well and transfer to a large bowl.
- While still hot, drizzle the apple cider vinegar. Allow to cool.
- In another bowl, combine mayonnaise, milk, brown sugar, salt, and pepper. Whisk together until smooth.
- Add the carrots and onions to pasta. Gently toss to evenly distribute.
- Add ½ of the dressing to the macaroni mixture, and stir to combine. Season with salt and pepper to taste. Let stand for a few minutes to allow pasta to soak up the dressing.
- Add the remaining half of the dressing and stir to fully coat. Garnish with chopped green onions, if desired.
- Cover the bowl with a tight-fitting lid and refrigerate for about 2 to 3 hours to completely chill and the flavors to meld. Serve cold.
Notes
- Toss cooked macaroni with apple cider vinegar while hot and let cool 10 to 15 minutes before adding other ingredients.
- The salad may seem watery at first but thickens as the pasta absorbs the dressing.
- Adding cubed Spam is an option for including a meat component in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 518mg | 22% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1398IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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