Hawaiian Macaroni Salad
This Hawaiian Macaroni Salad is a creamy, tangy, slightly sweet dish inspired by the classic plate lunch in Hawaii. Made with overcooked macaroni, mayo, and a few simple veggies, it’s the ultimate comfort food perfect for BBQs, potlucks, or lunchboxes.
Equipment
- Large Pot
- Grater
- Mixing bowls
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- For the Base:
- 1 lb elbow macaroni
- 1/4 cup grated yellow onion
- 2 tbsp carrots finely shredded
- 2 tbsp celery finely minced
- For the Dressing:
- 2 cups mayonnaise preferably Best Foods/Hellmann's
- 1/4 cup whole milk
- 1 tbsp brown sugar
- 2 tsp apple cider vinegar
- Salt and pepper to taste
- Optional Add-in:
- 1 –2 tsp relish optional
Instructions
- Cook the Pasta:
- Boil a large pot of salted water.
- Add macaroni and cook 2 minutes longer than package instructions.
- Drain (do not rinse).
- Toss Pasta with Initial Dressing:
- While hot, mix pasta with 1/2 cup mayo and apple cider vinegar.
- Stir and let sit for 10 minutes, stirring occasionally.
- Add Veggies and Dressing:
- Add grated onion, carrots, and celery.
- In a bowl, whisk remaining mayo, milk, brown sugar, salt, and pepper.
- Pour over pasta and mix gently to coat.
- Chill:
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Stir before serving.
Notes
For best results, make this salad a day ahead to allow the flavors to meld.
Optional add-ins: tuna, diced ham & pineapple, crab meat, or avocado.
Avoid Miracle Whip – it changes the flavor dramatically.
Adjust consistency after chilling with a bit more mayo and milk if needed.
Nutrition
Calories: 420kcalCarbohydrates: 35gProtein: 7gFat: 28g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!