Description
A classic Hawaiian Macaroni Salad featuring tender macaroni pasta coated in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, and milk, combined with crisp celery, grated carrot, and fresh onions. Perfect as a side dish for barbecues, potlucks, or any casual gathering.
Ingredients
Scale
Pasta
- 2 cups macaroni pasta
Dressing
- 1/4 cup apple cider vinegar
- 2 cups mayonnaise
- 1 1/2 cups whole milk
- 1 tablespoon brown sugar
- Salt and pepper to taste
Vegetables
- 3 stalks celery, finely chopped
- 1 large carrot, grated
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green onions
Instructions
- Cook the pasta: Cook the macaroni pasta according to the package instructions until tender. Drain the pasta and return it to the pot.
- Toss with vinegar: While the pasta is still hot, add the apple cider vinegar and toss to coat evenly. Allow the pasta to cool completely, which takes about 10 minutes.
- Make the dressing: In a large bowl, whisk together mayonnaise, whole milk, and brown sugar until smooth and well blended. Season the mixture with salt and pepper to taste.
- Combine pasta and dressing: Add the cooled macaroni into the mayonnaise mixture and stir until the pasta is fully coated.
- Add vegetables: Stir in the finely chopped celery, grated carrot, chopped onion, and green onions until the mixture is well combined.
- Chill: Cover the salad and refrigerate it for at least 2 hours or preferably overnight to allow the flavors to meld together.
- Serve: Before serving, stir the salad again and adjust the seasoning with additional salt and pepper if needed.
Notes
- Ensure the macaroni is hot when adding vinegar to help it absorb better.
- Allowing the salad to chill overnight improves the flavor and texture.
- Feel free to adjust mayonnaise and milk quantities to reach desired creaminess.
- For extra flavor, some recipes add a pinch of garlic powder or onion powder.
- This salad is a traditional Hawaiian side commonly paired with grilled meats and poke bowls.
