Hawaiian Macaroni Salad
By
Melissa Snow
@riley123
11
This recipe comes close to a macaroni salad that is served at a Hawaiian restaurant close by.
Blue Ribbon Recipe
The ratio of liquid and mayo in this delightful Hawaiian macaroni salad is perfect. It's slightly tangy with a little spice from the pepper. Freshly shredded carrots give the macaroni salad a touch of sweetness. Green onions and celery contrast in flavor and texture. Follow Melissa's directions and you'll have the perfect macaroni salad for any cookout or picnic.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
1 lbelbow macaroni
-
1 TbspKosher salt
-
1/3 capple cider vinegar
-
2 cwhole milk or 2%
-
2 cmayonnaise
-
1 Tbspbrown sugar
-
3green onions, thinly sliced
-
1large carrot, peeled and grated
-
1celery stalk, minced
-
1/2 tspKosher salt
-
2 tspseasoned pepper
How to Make Hawaiian Macaroni Salad
- Bring 4 quarts of water to a boil.
- Add macaroni and 1 Tbsp Kosher salt. Boil for 15 minutes until macaroni is VERY SOFT.
- Drain.
- Return macaroni to the pot. Add vinegar and toss until absorbed. Let cool for 10 minutes.
- Whisk together 1 1/2 c milk, 1 c mayonnaise, brown sugar, salt, and seasoned pepper.
- Pour over macaroni after it has cooled for 10 minutes.
- Let the macaroni cool completely.
- Once cooled, add 1/2 c milk, 1 c mayonnaise, green onion, celery, and carrots.
- Stir to combine. Refrigerate for at least an hour, preferably overnight.
About Hawaiian Macaroni Salad
Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Hawaiian/Polynesian
Collections: Picnic Picks! Summer Recipes
