Hawaiian Style Mac Salad (Print)
Creamy, tangy macaroni salad with smooth texture and crisp vegetables, a Hawaiian plate lunch favorite.
# What You Need:
→ Pasta
01 - 2 cups elbow macaroni
→ Dressing
02 - 1 1/2 cups mayonnaise
03 - 1/4 cup whole milk
04 - 2 tablespoons apple cider vinegar
05 - 1 tablespoon granulated sugar
06 - Salt and black pepper to taste
→ Vegetables
07 - 1/4 cup finely grated carrot
08 - 1/4 cup finely chopped celery
09 - 1/4 cup finely chopped onion
10 - 2 tablespoons finely chopped green onions
# How to Make:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until very soft, about 1-2 minutes longer than package instructions for al dente. Drain well and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper until smooth.
03 - While macaroni is still warm, add to the dressing and toss to coat thoroughly.
04 - Stir in grated carrots, chopped celery, onion, and green onions. Mix until evenly combined.
05 - Cover and refrigerate for at least 2 hours, or overnight for best flavor and texture. Before serving, check for seasoning and add more mayonnaise or milk if needed for creaminess.
# Expert Advice:
01 -
- The texture becomes incredibly creamy, almost like a comfort food hug in a bowl
- Its one of those make ahead dishes that actually tastes better the next day
- The tangy vinegar cuts through the richness making it impossible to stop eating
02 -
- Overcooking the pasta is not a mistake here, its the technique that creates the authentic texture
- The salad will seem quite wet when you first mix it, but the pasta absorbs that dressing as it chills
- Room temperature ingredients blend better than cold ones when making the dressing
03 -
- Use whole milk mayonnaise for the most authentic taste and texture
- If making ahead, reserve a small amount of dressing to refresh before serving