Hawaiian macaroni salad is a staple side dish often served at food trucks and plate lunches in Hawaii. It’s creamy, tangy, and slightly sweet, making it a perfect complement to grilled meats or seafood. The recipe is simple but packed with flavor.
Ingredients:
- Elbow macaroni: 2 cups (uncooked).
- Carrots: 2 medium, peeled and grated.
- Celery: 2 stalks, finely chopped.
- Sweet onion: 1 small, finely chopped.
- Mayonnaise: 1 ½ cups (use a high-quality, full-fat mayonnaise for the best flavor).
- Apple cider vinegar: 2 tablespoons.
- Sugar: 1-2 tablespoons (to taste).
- Milk: ¼ cup (optional, for extra creaminess).
- Salt: To taste.
- Black pepper: To taste.
Preparation:
- Cook the Macaroni:
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until just tender (al dente).
- Drain the macaroni and rinse it under cold water to stop the cooking process. Let it drain well.
- Prepare the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. If you prefer a creamier salad, you can add the milk at this stage.
- Combine the Ingredients:
- Add the cooked and drained macaroni to the dressing and stir until the macaroni is well coated.
- Add the grated carrots, chopped celery, and sweet onion to the bowl. Mix everything together until evenly combined.
- Chill the Salad:
- Cover the bowl and refrigerate the salad for at least 1-2 hours before serving. This allows the flavors to meld and the macaroni to absorb the dressing.
- Adjust Seasoning:
- Before serving, taste the salad and adjust the seasoning with additional salt, pepper, or a little more sugar if needed.
Serving:
Hawaiian macaroni salad is typically served chilled as a side dish with popular Hawaiian meals like Loco Moco, Kalua pork, or grilled teriyaki chicken. It can also be part of a plate lunch, accompanied by rice and a protein.
Tips:
- Mayonnaise: Using a good-quality mayonnaise is crucial as it’s the main ingredient in the dressing. Traditional Hawaiian macaroni salad is known for its creamy texture, so don’t skimp on the mayo.
- Add-ins: Some variations include adding canned tuna, chopped hard-boiled eggs, or peas for extra flavor and texture.
- Resting Time: Letting the salad rest in the fridge for several hours or even overnight improves the flavor as the pasta absorbs the dressing.
This Hawaiian macaroni salad is a true classic, delivering the perfect balance of creaminess and tang, making it a crowd-pleaser at any gathering.