Classic Hawaiian Macaroni Salad

Classic Hawaiian Macaroni Salad: A Creamy, Flavorful Side Dish

If you’ve ever enjoyed a Hawaiian plate lunch, you know that a scoop of creamy macaroni salad is an essential part of the meal. This Classic Hawaiian Macaroni Salad is rich, tangy, and full of flavor, making it the perfect side dish for barbecues, picnics, or any gathering. With its tender pasta, crisp vegetables, and a dressing that’s both creamy and slightly sweet, this salad is sure to become a favorite in your recipe collection.

Ingredients

For the Dressing:

• 2 cups half-and-half
• 2 cups mayonnaise (preferably Duke’s)
• 1 ½ tablespoons grated yellow onion
• 1 tablespoon dark brown sugar
• 2 teaspoons pepper
• 1 teaspoon salt

For the Macaroni:

• 1 pound elbow macaroni
• ¼ cup apple cider vinegar
• 5 green onions, white and green parts sliced thin
• 2 large celery ribs, chopped into ¼-inch pieces
• 1 cup grated carrots

Directions

1. Make the Dressing:

• In a medium bowl, whisk together the half-and-half, mayonnaise, grated yellow onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until the mixture is smooth and well-combined. Refrigerate the dressing until you’re ready to use it. This creamy, flavorful dressing is the key to an authentic Hawaiian macaroni salad.

2. Cook the Macaroni:

• Cook the macaroni according to the package instructions, but add an extra 5 minutes to the cooking time. The goal is to make the macaroni very soft and plump, which allows it to absorb the dressing more effectively.
• Once the macaroni is cooked, drain it in a colander and return it to the pot. Immediately add the apple cider vinegar and stir until the pasta absorbs the vinegar. This step adds a tangy flavor that enhances the overall taste of the salad. Cover the pot with a lid and let the macaroni cool for 20 minutes at room temperature.

3. Finish the Salad:

• After the macaroni has cooled slightly, add half of the prepared dressing to the pasta. Stir until the macaroni is evenly coated. Cover the pot again and let it cool for another 20 minutes. This cooling period allows the pasta to absorb the dressing and flavor.
• Once the pasta has cooled, add the remaining dressing along with the sliced green onions, chopped celery, and grated carrots. Stir everything together until well combined. Season with additional salt and pepper to taste, if needed.

4. Chill and Serve:

• Transfer the macaroni salad to a serving bowl and cover it with plastic wrap. Chill the salad in the refrigerator for at least 2 hours before serving to allow the flavors to meld together. For the best taste, serve the salad cold, as it will have fully absorbed the dressing and developed its rich flavor.

Tips for Success

• Cook the Macaroni Longer: The extra cooking time ensures that the macaroni is soft enough to absorb the dressing, which is essential for the authentic texture of Hawaiian macaroni salad.
• Chill for Best Flavor: Allowing the salad to chill for a few hours in the refrigerator enhances the flavors and makes the salad taste even better.
• Adjust Seasoning: Taste the salad before serving and adjust the seasoning as needed, adding more salt, pepper, or even a touch more sugar if you prefer a slightly sweeter salad.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Cooling Time: 1 hour 10 minutes
• Total Time: 1 hour 45 minutes
• Calories: 350 kcal per serving
• Servings: 8 servings

This Classic Hawaiian Macaroni Salad is the perfect side dish to accompany grilled meats, seafood, or even a simple sandwich. Its creamy texture and tangy flavor make it a crowd-pleaser at any gathering. Whether you’re hosting a backyard barbecue or just want to enjoy a taste of the islands at home, this recipe is sure to satisfy. Enjoy the taste of Hawaii with every bite!

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