Hawaiian Salad With Macaroni

Hawaiian Macaroni Salad is easy to make with simple ingredients and takes less than 30 minutes. Perfectly sweet, tart, and creamy, it’s a great side dish for backyard barbecues, spreads, or holidays.

Hawaiian salad with macaroni

Folks, it’s November and you know what that means. Christmas and New Year are just around the corner!
As part of my annual holiday series, this time of year I’m showcasing party-friendly recipes to help you plan your Noche Buena menu. So far, we’ve got slow cooker ham with pineapple and steamed Lapu-Lapu with mayo, as well as homemade gift ideas like tropical magic sticks and Spanish-style bangus oil.

Chicken Macaroni Salad is one of my favorite recipes here on Kawaling Pinoy during Christmas and no wonder because it’s seriously the bomb! Creamy and delicious with plenty of diced ham, diced eggs, shredded cheese, crushed pineapple and raisins, each spoonful is a party in your mouth.
But since our Filipino-style pasta salad has a lot of toppings, it can be time-consuming to prepare. If you’re looking for an easier option that uses fewer ingredients and takes less than thirty minutes to make, Hawaiian Macaroni Salad is it!

This mac salad is a staple of Hawaii’s local food scene and is traditionally served with a meat entrée and steamed rice as part of the typical Hawaiian meal, the plate lunch.

A simple, no-frills pasta recipe uses just a handful of ingredients you probably already have on hand. It’s a simple affair with elbow macaroni, sliced ​​carrots and grated onion dressed in apple cider and cream mayonnaise, milk and sugar, yet it’s just as tempting as the more elaborate version.

Cooking tips

  •  Use full-fat mayonnaise and whole milk for an ultra-creamy taste and texture. If you want to shave off some calories, swap out the mayonnaise for Greek yogurt, but expect a change in flavor.
  • While still hot, toss the macaroni with apple cider vinegar to give it a little tang and help absorb more flavor. Let cool for about 10 to 15 minutes before adding the dressing.
  •  For variety, add extras such as sliced ​​ham, peppers, celery, green peas or crushed pineapple. Not the traditional additions in this classic Hawaiian joint, but still tasty.

How to store

• Hawaiian Macaroni Salad keeps well and can be made ahead of the party. If it seems dry from the fridge, just add more mayo dressing to loosen the consistency and bring back some of the creaminess.
• Transfer to a container with a tight-fitting lid and refrigerate for up to 3 days. Unfortunately, it doesn’t freeze well because mayonnaise dressing tends to break or separate when frozen and thawed.
• For food safety reasons, do not keep the salad at room temperature for more than 2 hours, as it contains mayonnaise, which could spoil more quickly, especially in hot weather.

Hawaiian-Style Macaroni Salad is creamy, tangy, and perfect for barbecues, barbecues, and holiday parties. It’s easy to make and sure to be a crowd pleaser!
Preparation time: 15 minutes
Cooking time: 10 min
Downtime: 35 min
Total time: 1 hour

Ingredients

  • 1 pound uncooked elbow macaroni
  • 1/2 cup grated carrots
  •  1/4 cup grated onion
  •  2 tablespoons of apple cider vinegar
  •  2 cups mayonnaise
  • 1/2 cup milk
  •  2 tablespoons of brown sugar
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • green onion, chopped

Instruction

1. Bring about 4 liters of water to a boil in a saucepan over medium heat. Add elbow macaroni and cook according to package directions.
2. Drain well and transfer to a large bowl.
3. While still hot, drizzle with apple cider vinegar and add carrots and onions. Stir gently to distribute evenly and let sit for about 10 to 15 minutes.
4. In another bowl, mix mayonnaise, milk, brown sugar, salt and pepper. Beat until smooth.
5. Add half of the mayonnaise dressing to the macaroni mixture and gently mix all the coating ingredients. Let it stand for about 15 to 20 minutes.
6. Add the remaining half of the mayonnaise dressing to the pasta mixture and toss again to spread. Garnish with chopped green onion if desired.
7. Cover the bowl with a tight-fitting lid and refrigerate for about 2 to 3 hours to cool completely and the flavors to combine. Serve chilled.

Nutritional information

Calories: 618 kcal, Carbohydrates: 48 g, Protein: 9 g, Fat: 43 g, Saturated fatty acids: 7 g, Cholesterol: 25 mg, Sodium: 518 mg, Potassium: 191 mg, Fiber: 2 g, Sugar: 7 g, C8 1U: Vitamin A: 1 mg Calcium: 39 mg, Iron: 1 mg

“This website provides approximate nutritional information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database whenever available or other online calculators.”

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