Hawaiian Style Mac Salad (Printable)
Creamy macaroni salad with a smooth, tangy dressing and crisp vegetables, inspired by traditional Hawaiian plate lunches.
# What You’ll Need:
→ Pasta
01 - 2 cups elbow macaroni
→ Dressing
02 - 1 1/2 cups mayonnaise (preferably Best Foods/Hellmann's)
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 (optional)
# How-To Steps:
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.
06 - Before serving, check for seasoning and add more mayonnaise or milk if needed for creaminess.
# Expert Tips:
01 -
- The secret of overcooking the pasta creates an irresistible tenderness that makes every spoonful feel like comfort food, unlike any pasta salad youve had before.
- That perfect balance of tangy vinegar against rich mayonnaise keeps you coming back for just one more bite, every single time.
02 -
- The first time I made this, I worried about overcooking the pasta until I realized that almost mushy texture is exactly what makes it authentic.
- This salad actually improves overnight as the noodles continue drinking up that tangy dressing and the flavors meld together.
03 -
- Cut your vegetables even smaller than you think necessary because large chunks distract from the creamy uniformity.
- Use whole milk instead of low-fat versions because the fat content is essential for proper emulsification.