Hawaiian Style Mac Salad
Servings: 10
Prep Time: 1 day
Cook Time: 15 min
Description
Creamy, tangy, and irresistibly simple, this Hawaiian-Style Mac Salad is a staple side dish that embodies the essence of island comfort food. With its rich mayonnaise base, a hint of sweetness, and a subtle tang from apple cider vinegar, this unpretentious dish pairs perfectly with Hawaiian barbecue or as a refreshing standalone treat. The tender elbow macaroni absorbs all the flavors, while shredded carrots and onions add a light crunch. Best when chilled overnight, this mac salad is a must-have for any Hawaiian-inspired feast!
Ingredients
Staples
- 2 teaspoon White Sugar
- 2 pinch Kosher Salt to taste
Spices And Herbs
- 4 pinch Ground Black Pepper to taste
Condiments And Sauces
- 2.5 cup Mayonnaise Best Foods or Hellman's - no substitutes!
Oils And Vinegars
- 2 tablespoon Apple Cider Vinegar
Dairy And Eggs
- 0.25 cup Whole Milk
Produce
- 0.25 cup White Onion peeled and shredded
- 2 whole Carrot peeled and shredded
Grains And Legumes
- 1 pound Elbow Macaroni
Nutritional
calories370
carbohydrates31g
protein6g
fat25g
Step by Step Instructions
- 1
Cook macaroni according to package directions until tender.
- 2
Drain the macaroni well and rinse under cold water to stop the cooking process.
- 3
Transfer the macaroni to a large mixing bowl.
- 4
Add apple cider vinegar, shredded carrots, and shredded onion. Stir until well combined.
- 5
Cover and refrigerate for 15 minutes to allow flavors to meld.
- 6
In a small bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper until smooth.
- 7
Gently fold the mayo mixture into the macaroni, ensuring all noodles are evenly coated.
- 8
Cover and refrigerate overnight for best results, or at least 4 hours if serving the same day.
- 9
Stir gently before serving to refresh the salad’s texture.