Description
This creamy Hawaiian Macaroni Salad is a classic island side dish made with elbow macaroni, mayo, vinegar, and carrots. It’s easy to prep, ideal for make-ahead meals, and the perfect companion to grilled meats or plate lunches.
Ingredients
Scale
⅓ cup finely diced red onion (optional)
2⅔ cups mayonnaise, plus more if needed
2 tablespoons apple cider vinegar
1½ teaspoons white sugar
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 small carrots, peeled and grated
1 pound elbow macaroni
Instructions
- Soak the onion (optional): If you’re using the red onion, place it in a bowl with cold water to cover and let it sit for 20 minutes. Drain well afterward to reduce sharp bite.
- Mix the dressing: In a large bowl, stir together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. If using onion, stir it in immediately after draining. Mix in the grated carrot as well.
- Cook the macaroni: Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook until al dente—usually about 5 minutes, but follow package directions for best results.
- Chill the pasta: After draining, rinse the macaroni under cold water for about 30 seconds until it reaches room temperature. Let it sit in the strainer for approximately 20 more seconds to drain off excess water.
- Combine pasta with dressing: Transfer the cooled macaroni to the bowl with the dressing mixture and stir thoroughly to coat every piece.
- Chill: Cover the salad directly on the surface (a sheet of plastic wrap works great to prevent a skin forming), then refrigerate for at least 3 hours—and ideally overnight to let flavors meld fully.
- Adjust before serving: Stir well, then if needed, adjust texture by whisking in a spoonful of mayonnaise and about ¼ cup water. Taste, and add more mayo, water, or salt as needed until the texture and flavor are just right.
Notes
Letting the salad rest overnight enhances flavor. Add more mayo or water if the salad thickens in the fridge. For a lighter version, try substituting half of the mayo with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Carbohydrates: 16g
- Protein: 3g