This Hawaiian macaroni salad recipe is a creamy and tangy side dish that pairs perfectly with grilled meats or seafood. Unlike traditional macaroni salads, the Hawaiian version has a unique texture and flavor thanks to its special dressing. Made with a combination of mayonnaise, vinegar, and milk, the dressing is what sets this salad apart. It’s also loaded with diced vegetables, giving it a fresh crunch and adding to its visual appeal.
This Hawaiian salad consists of cooked elbow macaroni that’s mixed with a creamy dressing made with mayonnaise, vinegar, and milk, and it has a distinct tangy and slightly sweet flavor. The salad is also loaded with finely chopped vegetables such as grated carrots, onions, and celery, which add a fresh crunch to the dish.
If you prefer an extra bit of flavor, adding seasonings like mustard, garlic, or sugar will enhance the flavors to taste even better. The overall texture of the Hawaiian macaroni salad is creamy and slightly wet, with a smooth and velvety mouthfeel. It’s a refreshing and comforting dish that’s perfect for hot summer days, outdoor gatherings, or as a side dish for any meal that needs sprucing up.
Table of Contents
Ingredients for hawaiian macaroni salad
- Elbow macaroni
- Mayonnaise
- Milk
- Vinegar (white or apple cider)
- Grated carrots
- Finely chopped onions
- Finely chopped celery
- Salt and pepper
Optional ingredients:
- Sugar
- Mustard
- Garlic powder
What to serve with hawaiian macaroni salad
Here are some ideas for what to serve with Hawaiian macaroni salad:
- Grilled or baked chicken
- Teriyaki meat
- Grilled fish or seafood
- Loco moco
- Poke bowls
- Vegetarian or tofu stir-fry
- Grilled vegetables
You can also serve Hawaiian macaroni salad as a side dish with other Hawaiian or Pacific Islander-inspired dishes. Don’t forget to include some fresh fruit, like pineapple or mango, to add some tropical flavors to the meal.
Occasions to serve hawaiian macaroni salad
Here are some occasions where Hawaiian macaroni salad would be a great addition to the menu:
Barbecues and outdoor gatherings: Hawaiian macaroni salad is a classic side dish that pairs perfectly with grilled meats and seafood. It’s a great addition to any backyard barbecue or outdoor gathering.
Potlucks and picnics: Hawaiian macaroni salad is a popular potluck dish because it’s easy to make in large batches and can be transported easily. It’s also a great option for picnics because it can be served cold.
Hawaiian-themed parties: If you’re throwing a Hawaiian-themed party, Hawaiian macaroni salad is a must-have side dish. It’s a classic Hawaiian dish that will help set the mood and transport your guests to the islands.
Lunches and dinners: Hawaiian macaroni salad is a versatile side dish that can be served with a variety of main courses. It’s a great addition to any lunch or dinner, whether you’re serving it with a sandwich or a more substantial main course.
How to store hawaiian macaroni salad
To store Hawaiian macaroni salad, follow these steps:
Transfer the salad to an airtight container with a lid. Place the container in the refrigerator and ensure it’s stored at a temperature below 40°F (4°C). Consume the salad within 3-4 days to ensure its freshness.
It’s important to note that because Hawaiian macaroni salad contains mayonnaise and milk, it can go bad if left at room temperature for an extended period. Therefore, it’s essential to refrigerate the salad promptly after preparation and to avoid leaving it out for more than two hours.
Before serving the salad, give it a quick stir to redistribute the dressing and to ensure that all the ingredients are evenly distributed. If the salad appears dry, you can add a little bit more milk or mayonnaise to moisten it up. Avoid adding too much liquid, as it can make the salad watery and affect its taste and texture.
With its creamy dressing and colorful mix of vegetables, this salad is a perfect accompaniment to grilled meats, seafood, or just about any other main course you can think of.
Hawaiian Macaroni Salad Recipe
Ingredients
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup whole milk
- 1/4 cup white vinegar
- 1/2 cup grated carrots
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped celery
- Salt and pepper to taste
- 1 tablespoon sugar optional
- 1 tablespoon yellow mustard optional
- 1/2 teaspoon garlic powder optional
Instructions
- Cook the elbow macaroni according to package instructions until it’s tender. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- In a separate bowl, mix together the mayonnaise, whole milk, and white vinegar. Add in the grated carrots, finely chopped onions, and finely chopped celery. Mix until everything is well combined.
- If you’re using any of the optional ingredients, add them to the dressing mixture and stir until they’re well incorporated.
- Add the cooled macaroni to the dressing mixture and stir until the macaroni is evenly coated.
- Taste the salad and season with salt and pepper to your liking. Adjust any of the optional ingredients to your preferred taste as well.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Before serving, give the salad a quick stir and adjust the seasoning if necessary. If the salad is too dry, add a little more milk or mayonnaise to moisten it up.
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