Hawaiian Macaroni Salad Recipe
User Reviews
4.5
Hawaiian Macaroni Salad Recipe
Description
The recipe calls for cooking elbow macaroni until very soft—longer than usual—then draining and tossing with apple cider vinegar to cool and further soften the noodles. The dressing is prepared by whisking together mayonnaise, milk, brown sugar, salt, and pepper. After combining cooled macaroni with the dressing, shredded carrot, celery, and sliced scallion are folded in for flavor and texture contrast. An additional layer of dressing made with the remaining mayonnaise and milk is mixed throughout to ensure creaminess.
This salad stands out due to the combination of a softened pasta texture and balanced tangy-sweet dressing, accented by fresh vegetables. It's best served chilled and is a common side dish accompanying grilled meats or served at Hawaiian-style meals and gatherings.
Leftovers should be stored in an airtight container in the refrigerator and consumed within five days. Freezing is not recommended as it would alter the salad’s creamy texture.
Ingredients
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar
- 2 cups mayonnaise divided
- 2 cups milk divided, whole
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 2 teaspoons black pepper freshly ground
- 1 scallion sliced thin (about 5-7 scallions, bunch
- 1 1/2 cups carrot shredded
- 1 1/2 cups celery minced
Instructions
- Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot, and immediately toss with vinegar. Let cool for ten minutes.
- In a large bowl, whisk together 1 cup of mayonnaise, 1 ½ cups of whole milk, brown sugar, salt, and pepper.
- Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
- Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup of mayonnaise and the ½ cup of whole milk, and pour over the macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
- Chill in the refrigerator until cold.
Notes
- Store leftovers in an airtight container refrigerated for up to 5 days.
- Do not freeze the salad as it may alter the creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 651kcal | 33% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 45g | 69% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 25g | 147% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 851mg | 35% |
| Potassium | 379mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 4247IU | 85% |
| Vitamin C | 2mg | 2% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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