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Hawaiian Mac Salad is a creamy and vibrant dish that’s bursting with flavor. This delightful salad combines tender macaroni with fresh vegetables and a rich dressing, making it a perfect side dish or a light meal. Whether it’s for a family gathering, backyard BBQ, or a simple weeknight dinner, it’s sure to please everyone at the table.
Why make this recipe
Why make Hawaiian Mac Salad? It’s easy to whip up and incredibly satisfying. With its creamy texture and fresh taste, it’s a wonderful option for warm weather meals. Plus, it’s a hit with both kids and adults. Trust me, once you try it, it will become a regular on your menu!
How to make Hawaiian Mac Salad
Ingredients:
- 2 cups whole milk (divided, use 1½ cups, set aside ½ cup)
- 2 cups mayonnaise (divided, use 1 cup, set aside 1 cup)
- 1 tablespoon brown sugar
- ½ teaspoon Kosher salt
- 1 to 2 teaspoons black pepper
- 1 pound elbow macaroni
- 1 tablespoon Kosher salt (added to water for boiling)
- ¼ cup apple cider vinegar
- ¼ sweet onion (grated)
- ½ cup carrot (peeled and grated, approximately one large carrot)
- ¼ cup celery (chopped fine, approximately one celery stalk)
- 4 scallions (green onions, sliced thin)
Directions:
Make The Dressing: In a bowl, whisk together 1½ cups of milk, 1 cup of mayonnaise, brown sugar, ½ teaspoon of salt, and 2 teaspoons of pepper until smooth.
Cook The Pasta: Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the elbow macaroni. Cook until very soft, about 15 minutes.
Once cooked, drain the pasta and return it to the pot. Pour in the apple cider vinegar and toss until it’s absorbed.
Transfer the macaroni to a large bowl. Add in the grated onion, carrots, and celery, and toss to combine.
Now, pour the dressing over the pasta mixture and toss well to coat everything evenly.
Let the salad cool for about 10 minutes. Then, stir in the remaining milk and mayonnaise until well combined.
Cover the bowl and refrigerate for at least 1 hour or up to 2 days. This chilling time helps all the flavors to meld together wonderfully.
When ready to serve, top with sliced scallions for that extra crunch!
How to serve Hawaiian Mac Salad
Serve Hawaiian Mac Salad cold, garnished with scallions on top. It pairs great with grilled meats or can be enjoyed on its own as a light meal. This dish is perfect for picnics or potlucks!
How to Store Hawaiian Mac Salad
Store any leftovers in an airtight container in the refrigerator. The salad can last up to two days. Just give it a good stir before serving again, as it may thicken while in the fridge.
Tips to make Hawaiian Mac Salad
- For extra creaminess, consider adding a bit more mayonnaise or milk if the salad gets too thick.
- Feel free to add in your favorite veggies like peas or bell peppers for more color and nutrition.
- Make sure to season well; taste and adjust salt and pepper as needed.
variation
If you want to spice things up, try adding cooked bacon bits or diced pineapple for a unique twist. You can also swap out elbow macaroni for a different pasta shape if you prefer.
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Hawaiian Mac Salad
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 1 hour 30 mins (includes chilling)
- Yield: 8 servings 1x
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Hawaiian-American
- Diet: Low Lactose
Description
Hawaiian Mac Salad is a creamy and vibrant dish that’s bursting with flavor. This delightful salad combines tender macaroni with fresh vegetables and a rich dressing, making it a perfect side dish or a light meal. Whether it’s for a family gathering, backyard BBQ, or a simple weeknight dinner, it’s sure to please everyone at the table.
Ingredients
- 2 cups whole milk (divided, use 1½ cups, set aside ½ cup)
- 2 cups mayonnaise (divided, use 1 cup, set aside 1 cup)
- 1 tablespoon brown sugar
- ½ teaspoon Kosher salt
- 1 to 2 teaspoons black pepper
- 1 pound elbow macaroni
- 1 tablespoon Kosher salt (added to water for boiling)
- ¼ cup apple cider vinegar
- ¼ sweet onion (grated)
- ½ cup carrot (peeled and grated, approximately one large carrot)
- ¼ cup celery (chopped fine, approximately one celery stalk)
- 4 scallions (green onions, sliced thin)
Instructions
- Make The Dressing: In a bowl, whisk together 1½ cups of milk, 1 cup of mayonnaise, brown sugar, ½ teaspoon of salt, and 2 teaspoons of pepper until smooth.
- Cook The Pasta: Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the elbow macaroni. Cook until very soft, about 15 minutes.
- Once cooked, drain the pasta and return it to the pot. Pour in the apple cider vinegar and toss until it’s absorbed.
- Transfer the macaroni to a large bowl. Add in the grated onion, carrots, and celery, and toss to combine.
- Now, pour the dressing over the pasta mixture and toss well to coat everything evenly.
- Let the salad cool for about 10 minutes. Then, stir in the remaining milk and mayonnaise until well combined.
- Cover the bowl and refrigerate for at least 1 hour or up to 2 days. This chilling time helps all the flavors to meld together wonderfully.
- When ready to serve, top with sliced scallions for that extra crunch!
Notes
- For best flavor, let the salad chill for at least 1 hour before serving.
- If the salad thickens too much in the fridge, stir in a splash of milk before serving.
- Adjust seasoning (salt, pepper, or sugar) to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
FAQs
1. Can I make this salad vegan?
Yes! Use vegan mayonnaise and non-dairy milk to make it vegan-friendly.
2. How can I make it gluten-free?
Just swap the elbow macaroni for a gluten-free pasta, and you’re good to go!
3. Can I use store-bought dressing?
Absolutely! A store-bought creamy dressing can save time, but a homemade dressing really enhances the flavor.
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