Hawaiian Style Mac Salad (Printable)
Creamy, tangy macaroni salad with smooth texture, a Hawaiian plate lunch staple.
# What You'll 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
# Directions:
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 Tips:
01 -
- The secret is cooking the pasta past al dente until it is perfectly tender, creating that signature soft texture that absorbs every bit of the tangy dressing.
- Apple cider vinegar adds just enough brightness to cut through the rich mayonnaise, making each bite impossibly addictive.
02 -
- The pasta must be cooked past al dente, as it will firm up slightly in the refrigerator and you want that signature soft texture.
- Tossing the pasta with dressing while it is still warm helps the noodles absorb flavor and prevents the dressing from sliding off.
03 -
- Use whole milk rather than low-fat options for the creamiest texture that will not separate.
- Grate the carrot finely rather than chopping it, so it almost disappears into the salad while providing sweetness.