Hawaiian Style Mac Salad (Printable)
Creamy macaroni salad with tangy vinegar dressing, finely chopped vegetables, and that signature Hawaiian plate lunch flavor.
# What You Need:
→ Pasta
01 - 2 cups elbow macaroni
→ Dressing
02 - 1 1/2 cups mayonnaise
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
# How To Make It:
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. Before serving, check for seasoning and add more mayonnaise or milk if needed for creaminess.
# Expert Advice:
01 -
- The dressing creates this impossibly smooth coating that makes every bite feel comforting
- It hits that perfect balance between tangy and slightly sweet that keeps you coming back for just one more spoonful
02 -
- The pasta must be overcooked compared to what you are used to. Authentic Hawaiian mac salad is never al dente.
- This salad needs time to marinate. The texture transforms completely after a few hours in the refrigerator.
03 -
- Grate the carrot on the smallest holes of your box grater so it almost melts into the salad
- Let the pasta cool for about 5 minutes before adding to the dressing, not until completely cold