Hawaiian macaroni salad is a creamy and tangy side dish that is a staple in Hawaiian cuisine. It pairs perfectly with grilled meats, seafood, or as part of a plate lunch.
Ingredients
- 1 lb elbow macaroni
- 2 cups mayonnaise
- 1/2 cup whole milk
- 1/4 cup apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large carrots, peeled and grated
- 1 small sweet onion, finely chopped
- 2 stalks celery, finely chopped
- 1/4 cup finely chopped green onions (optional)
Instructions
- Cook the macaroni:
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until tender. Drain and rinse with cold water to stop the cooking process. Drain well again.
- Prepare the dressing:
- In a large bowl, whisk together the mayonnaise, whole milk, apple cider vinegar, brown sugar, salt, and black pepper until smooth and well combined.
- Mix the salad:
- Add the cooked macaroni to the bowl with the dressing. Mix well until all the macaroni is evenly coated with the dressing.
- Add the vegetables:
- Gently fold in the grated carrots, chopped sweet onion, and chopped celery. Mix until the vegetables are evenly distributed throughout the salad.
- Chill the salad:
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
- Serve:
- Before serving, give the salad a good stir. If the macaroni has absorbed too much of the dressing and looks dry, you can add a little more mayonnaise and milk to loosen it up. Sprinkle with chopped green onions, if desired.
Enjoy your delicious and authentic Hawaiian macaroni salad!
