Say goodbye to dry, boring pasta salads. This authentic Hawaiian Macaroni Salad is ultra-creamy, perfectly tangy, and brings a taste of the islands right to your dinner table. The secret to the velvety glossy texture is all in the technique – overcooking the macaroni just a bit so they soak up every last drop of flavor, then dressing with a hint of grated onion and sweet carrot. This salad intentionally leaves out celery, and the onion is grated to preserve that creamy texture. It’s cold, comforting, and goes perfectly with rich, salty summer main dishes. You’ll want a double scoop of this, trust me!
Salads
Hawaiian Macaroni Salad
Ingredients
Instructions
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Overcook the macaroni - cook for 2-3 minutes past al-dente. You want the noodles plump and soft so they absorb the flavors, yet not completely mushy.
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Drain the macaroni thoroughly. While it is still steaming hot, transfer to a large bowl and toss it with the apple cider vinegar. Let cool for 10-15 minutes, stirring every 5 minutes or so.
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In a separate bowl, whisk together the mayonnaise, milk, sugar, salt and pepper until completely smooth.
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Fold the grated onion, shredded carrot, and the dressing mixture into the slightly cooled macaroni.
At this point, it may look like too much liquid, but the macaroni will absorb it.
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Cover and refrigerate at least 45 minutes.
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Before serving, take it out of the fridge. If it appears dry stir in another 1/4 cup to 1/2 cup mayonnaise and another splash of milk to restore the ultra glossy ultra creamy texture. Taste and adjust salt and pepper as needed.
Note
Grating the onion allows the juice to permeate the dressing without leaving behind raw crunchy bits that distract from the velvety texture intended with this salad.
