If you’ve been to Hawaii, you’ve likely had a plate lunch, probably accompanied by Hawaiian Macaroni Salad. This recipe is not overly sweet, quick to prepare, and ideal for serving throughout the summer.
Hawaiian Style Macaroni Salad
Servings
6-8
servingsPrep time
15
minutesCooking time
15
minutesResting time
4
minutesIngredients
1 lb. elbow macaroni
2 tablespoons apple cider vinegar. I prefer murky organic ACV like Bragg’s
2 carrots peeled and grated
1/4 cup grated onion
2 1/2 cups mayonnaise
1/4 cup milk
1 tablespoon sugar
1 teaspoon kosher salt
Freshly ground black pepper to taste
Directions
- In a large pot of boiling, salted water, cook the macaroni according to package directions (cook just to al dente…you don’t want to overcook this).
- While the pasta is cooking, measure and prepare the vinegar, onion, and carrots. Set aside. Whisk together the mayonnaise, sour cream, milk, sugar, and salt in a separate bowl. Set aside.
- Drain the pasta immediately and transfer it to a large food storage bowl when it is cooked. Drizzle with apple cider vinegar while it’s still hot, and toss to coat. Add the onions and toss again, then add the carrots. Let it cool slightly for 15-20 minutes on the counter.
- Reserve a third of the dressing in an airtight container. Drizzle the remaining dressing over the pasta and toss to combine. If you like, add any mix-ins. Cover and refrigerate for at least 4-5 hours. Just before serving, add the reserved dressing. Season with freshly ground black pepper and adjust the seasonings as needed.
Notes
- If it is too thick, add a Tbsp of milk at a time and stir until it reaches the desired consistency.
Optional Mix-ins
- 1 Cup shelled peas
- 1 Cup diced ham
- 1 Cup shredded cheddar cheese or cheese cubes
- 1 Cup chopped celery
- 1 Cup chopped red bell pepper
- Green onions for garnish
- 3-4 chopped hard-boiled eggs
