Description
Hawaiian Macaroni Salad is a creamy, slightly tangy, and subtly sweet pasta salad that’s a beloved side dish in Hawaiian plate lunches. Made with soft-cooked macaroni, mayo, vinegar, and vegetables, it’s a simple and flavorful classic.
Ingredients
- 2 cups elbow macaroni
- 2 tbsp apple cider vinegar
- 1 1/4 cups mayonnaise (preferably full-fat)
- 1/4 cup milk
- 1 tbsp sugar
- 1 carrot, shredded
- 1 stalk celery, finely chopped (optional)
- 2 tbsp grated or finely minced onion
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Boil macaroni in salted water until very soft. Drain and rinse with cold water.
- While still warm, toss macaroni with vinegar and let sit for 10 minutes.
- In a bowl, whisk together mayonnaise, milk, sugar, salt, and pepper.
- Mix in shredded carrot, celery, and onion.
- Combine macaroni with dressing and stir gently to coat.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Stir before serving and adjust seasoning as needed.
Notes
- Leave out onion for a milder flavor or add hard-boiled eggs for extra protein.
- Stir in a splash of pineapple juice for a tropical twist.
- Use Dijon mustard for more tanginess.
- Stick to mayo, vinegar, sugar, and carrot for a traditional version.
- Store in fridge up to 4 days. Do not freeze.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
