Hawaiian Style Mac Salad (Print version)
Creamy macaroni salad with tangy dressing and crisp vegetables, a Hawaiian favorite.
# What you'll need:
→ Pasta
01 - 2 cups elbow macaroni
→ Dressing
02 - 1 1/2 cups mayonnaise
03 - 1/4 cup whole milk
04 - 2 tablespoons apple cider vinegar
05 - 1 tablespoon granulated sugar
06 - Salt and black pepper to taste
→ Vegetables
07 - 1/4 cup finely grated carrot
08 - 1/4 cup finely chopped celery
09 - 1/4 cup finely chopped onion
10 - 2 tablespoons finely chopped green onions
# How to make it:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until very soft, about 1-2 minutes longer than package instructions for al dente. Drain well and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper until smooth and fully incorporated.
03 - While macaroni is still warm, add to the dressing and toss to coat thoroughly. The warmth helps the dressing absorb into the pasta.
04 - Stir in grated carrots, chopped celery, onion, and green onions. Mix until evenly distributed throughout the salad.
05 - Cover and refrigerate for at least 2 hours, or overnight for best flavor and texture development.
06 - Before serving, check for seasoning and add more mayonnaise or milk if needed to achieve desired creaminess.
# Expert suggestions:
01 -
- The dressing soaks into overcooked pasta creating that signature velvety texture you cant stop eating
- It tastes even better the next day, making it perfect for potlucks and meal prep
02 -
- The pasta must be slightly overcooked or the texture will never be right, so trust the process
- Mixing the warm noodles into the dressing immediately helps them absorb all that flavor
03 -
- Use whole fat mayonnaise only, never light or miracle whip, because you need that richness
- Grate the carrot on the smallest holes so it practically disappears into the salad