Hawaiian Style Mac Salad (Print Version)
Creamy macaroni salad with tangy vinegar dressing, carrots, celery, and onion. A classic Hawaiian plate lunch side dish.
# What You 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)
# Directions:
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.
# Insider Tips:
01 -
- The texture becomes impossibly creamy without any fancy techniques
- Its the perfect cooling side to balance spicy grilled meats and salty dishes
02 -
- The pasta must be dressed while still warm to achieve that signature creamy texture
- Chilling time is non-negotiable for the flavors to properly develop and meld
03 -
- Use Best Foods or Hellmann's mayonnaise for the most authentic flavor profile
- Some traditional versions add a tablespoon of grated sweet onion for extra depth