Savor the Aloha Spirit With Hawaiian Macaroni Salad (Print version)
Creamy Hawaiian macaroni salad with tender elbow pasta, grated carrot, onion, and a rich mayo dressing.
# Ingredients:
For the macaroni
01 -
8 oz (225 g) elbow macaroni
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 tablespoon apple cider vinegar
04 -
1 medium carrot, finely grated
05 -
2 tablespoons finely grated yellow onion, including juices
For the dressing
06 -
1 1/4 cups (300 g) mayonnaise
07 -
3 tablespoons whole milk, plus more as needed
08 -
1 teaspoon granulated sugar
09 -
3/4 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon freshly ground black pepper
11 -
2 scallions, thinly sliced, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until tender and soft, about 1-2 minutes past al dente. Drain well and transfer to a large mixing bowl.
02 -
Sprinkle the warm macaroni with apple cider vinegar. Add the grated carrot and grated onion, then stir gently. Let the mixture stand for 10 minutes.
03 -
In a separate bowl, whisk together the mayonnaise, milk, sugar, salt, and black pepper until smooth and loose enough to coat a spoon.
04 -
Add the dressing to the macaroni and fold until all the noodles are well coated. The salad should look a little extra creamy because the pasta will absorb dressing as it chills.
05 -
Cover and refrigerate for at least 1 hour, or up to overnight. Stir before serving and loosen with a splash of milk or a spoonful of mayonnaise if needed.
06 -
Taste cold and adjust with more salt or pepper. Fold in sliced scallions if using, then serve chilled.
# Good to know:
01 -
Chill for at least 1 hour before serving for the creamiest texture.
02 -
Leftovers keep in an airtight container in the refrigerator for up to 3 days.
03 -
Stir in a small splash of milk before serving if the salad tightens after chilling.