hawaiian macaroni salad
This quick and easy Hawaiian Macaroni Salad is a macaroni pasta salad with shredded carrots, sweet yellow onions, crisp celery, and scallions in a creamy mayonnaise-based dressing. It is a staple in Hawaiian cuisine and a frequently served dish on plate lunches on the islands.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
14 serving(s)
Ingredients
- 16 ounces elbow macaroni pasta
- 2 tablespoons apple cider vinegar
- 2 cups mayonnaise
- 1 cup half and half
- 1 tablespoon brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons grated yellow onion
- 2 large carrots, grated
- 2 stalks celery, finely chopped
- 3 stalks green onions, thinly sliced
How To Make hawaiian macaroni salad
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Step 1Bring a large pot of salted water to a boil. Add the elbow macaroni and cook al dente according to package instructions.
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Step 2Drain well and put the warm macaroni back in the empty pot. Stir in the vinegar. Cover and let the vinegar absorb into the pasta.
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Step 3Meanwhile, mix the mayonnaise, half and half, brown sugar, salt, and black pepper in a medium bowl.
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Step 4Add the cooked pasta, half the dressing, grated onion, carrots, and celery to a large serving bowl. Mix to coat.
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Step 5Cover with plastic wrap. Refrigerate the macaroni salad and the remaining dressing in an airtight container for at least 2 hours up to overnight.
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Step 6Before serving, add the remaining dressing and sliced green onions. Toss to coat.
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