Macaroni salad is a must-have side dish for any Hawaiian-style barbecue or luau meal. While definitely adopted from the mainland, Hawaiians have taken this simple pasta dish into their hearts and made it their own. Vinegar adds a tart punch to well-cooked pasta, and stirring in milk gives the sauce an extra bit of creaminess.
Macaroni Salad
Course: Pasta and Noodles, SaladsCuisine: United States, HawaiiMacaroni salad is a must-have side dish for any Hawaiian barbecue or luau meal. Hawaiians have taken this simple pasta dish into their hearts and made it their own.
Ingredients
Macaroni pasta — 1 pound
Cider or white vinegar — 1/2 cup
Mayonnaise — 2 cups
Milk — 1 cup
Sugar — 2 tablespoons
Scallions — 3 or 4
Carrot, grated — 2
Celery, chopped — 2 stalks
Salt and pepper — to taste
Directions
- Cook the macaroni in boiling, salted water until very soft. Drain well and add to a large mixing bowl. Stir the vinegar into the pasta while it is still hot. Set aside to cool.
- In another bowl whisk together the mayonnaise, 1 cup of the milk and sugar until smooth. Stir this mixture into the cooling pasta. Stir in enough of the remaining milk to make a creamy sauce that coats the pasta well.
- Stir in the scallions, carrot and celery, season with salt and pepper, and then refrigerate until well chilled.
- Give the salad a good stir and serve as a side dish for any Hawaiian meal.
Hawaiian-style Macaroni Salad Notes and Variations
- Stir in 1 cup of cooked peas along with the other vegetables.
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