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Authentic Hawaiian Macaroni Salad Recipe

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3.9 from 10 reviews

This Authentic Hawaiian Macaroni Salad recipe delivers a creamy, tangy, and slightly sweet side dish that is a staple in Hawaiian plate lunches. Featuring perfectly cooked elbow macaroni tossed with a rich dressing of mayonnaise, apple cider vinegar, and a hint of brown sugar, combined with fresh vegetables for crunch and color, this salad is simple to make and loved by all.

Ingredients

Pasta

  • 1 pound elbow macaroni
  • 1 tablespoon apple cider vinegar

Dressing

  • 1 1/2 cups mayonnaise
  • 1/2 cup whole milk
  • 1 teaspoon black pepper
  • 1/2 teaspoon sea salt (or Himalayan sea salt)
  • 1 tablespoon brown sugar

Vegetables

  • 1/4 red onion, diced small
  • 1 1/2 cups carrots, grated
  • 2 stalks celery, diced
  • 3 scallions, sliced

Instructions

  1. Cook the Macaroni: In a large pot of boiling salted water, cook the elbow macaroni until it is very plump—this means cooking it several minutes longer than the package recommends. Drain the pasta well, then sprinkle the apple cider vinegar over it and toss to combine to help tenderize and flavor the noodles.
  2. Soak Pasta with Vinegar: Place the vinegar-coated pasta in a large mixing bowl and cover with plastic wrap. Allow the apple cider vinegar to soak into the pasta for about 15 minutes to develop flavor and soften the noodles further.
  3. Prepare the Dressing: While the pasta soaks, whisk together mayonnaise, whole milk, black pepper, sea salt, and brown sugar in a bowl. Taste the mixture and adjust seasoning as needed. For an extra tangy kick, you can add additional apple cider vinegar to the dressing to your preference.
  4. Combine Pasta and Half Dressing with Vegetables: Pour half of the dressing mixture over the warm pasta. Add the diced red onion and grated carrots to the bowl, then toss everything together thoroughly ensuring the pasta is evenly coated and still warm. Cover with plastic wrap or a lid and refrigerate for about 1 hour until the pasta cools and absorbs the dressing flavors.
  5. Add Remaining Dressing and Remaining Vegetables: After the pasta has chilled and soaked, toss the salad again with the remaining dressing, diced celery, and sliced scallions. Mix well to incorporate all ingredients evenly.
  6. Final Chill and Serve: Refrigerate the salad, covered, for an additional 3 to 4 hours to allow the flavors to meld completely. Serve chilled alongside traditional Hawaiian mixed plate meals or enjoy as a refreshing side dish at any gathering.

Notes

  • Cooking the macaroni longer than usual helps achieve the creamy, tender texture traditional to Hawaiian macaroni salad.
  • Apple cider vinegar is key for adding a slight tang and tender bite to the pasta.
  • Make sure to refrigerate the salad after mixing to let flavors meld for authentic taste.
  • Adjust brown sugar and vinegar amounts to suit your preferred balance of sweetness and tang.
  • This salad keeps well in the refrigerator for up to 3 days, making it great for meal prepping.

Find it online: https://lauracooks.com/authentic-hawaiian-macaroni-salad-recipe/