Creamy Hawaiian Macaroni Salad
30 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 10 min | 30 min |
Introduction
This creamy Hawaiian macaroni salad is rich, tangy, and just a little bit sweet, with tender pasta and crisp veggies.
It’s the classic island-style side dish you’ll see at Hawaiian plate lunch spots, now easy to recreate at home.
Perfect for summer cookouts, potlucks, or casual weeknight dinners, it pairs beautifully with grilled meats or simple roasted chicken.
Ingredients (8 servings)
Ingredients:
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How to Make Creamy Hawaiian Macaroni Salad
-
Prep the vegetables
Shred the carrot on the small holes of a box grater and finely dice the red onion and red bell pepper.
Set the vegetables aside so they are ready to stir in while the macaroni is still slightly warm.
-
Cook the macaroni
Bring a large pot of salted water to a boil and cook the elbow macaroni until very tender, about 10 minutes.
Stir occasionally so the pasta cooks evenly and does not stick to the bottom of the pot.
Drain the macaroni, rinse briefly with cool water to stop cooking, then drain again very well.
-
Mix the creamy dressing
In a large bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper.
Taste the dressing and add a pinch more salt, sugar, or vinegar if you want a stronger flavor.
-
Combine pasta and dressing
Add the warm, well-drained macaroni to the bowl with the dressing and stir until every piece is lightly coated.
Let the dressed macaroni sit for about 5 minutes so it absorbs some of the creamy sauce.
-
Fold in vegetables
Add the shredded carrot, red onion, and red bell pepper to the bowl and fold gently into the macaroni.
Make sure the vegetables are evenly distributed so every bite has a mix of color and texture.
-
Chill and serve
Cover the bowl and chill the salad in the refrigerator for at least 1 hour, or up to overnight.
Before serving, give the salad a gentle stir and add a splash of milk if it seems a little dry.
Serve cold as a side dish with grilled meats, barbecue plates, or your favorite picnic spread.
Substitutions
- Replace half the mayonnaise with plain Greek yogurt
- This lightens the salad and adds gentle tang while keeping the dressing creamy and thick enough to cling to the pasta.
- Replace apple cider vinegar with rice vinegar
- Rice vinegar gives a softer, slightly sweeter acidity that still brightens the salad without changing the classic creamy texture.
- Replace red bell pepper with canned pineapple tidbits
- Pineapple brings juicy bursts of sweetness and a playful island feel, which tastes great against the tangy, savory dressing.
Tips
- Cook the pasta softer than usual
- Macaroni salad tastes best when the pasta is very tender, because the softer texture soaks up the creamy dressing.
- Season while the pasta is warm
- Adding warm macaroni to the dressing helps the flavors absorb more deeply, so the salad never tastes bland or flat.
- Chill long enough
- Give the salad at least an hour in the fridge so the dressing thickens slightly and the flavors meld together.
- Adjust creaminess before serving
- If the salad thickens too much in the fridge, loosen it gently with a tablespoon or two of milk.
- Dice vegetables very small
- Finely chopped vegetables blend better into each bite and stay tender, instead of feeling like big crunchy chunks.
Nutrition Facts *
| Energy | 476 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 32 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this Hawaiian macaroni salad ahead of time?
- Yes, and it actually tastes better the next day, since the flavors have more time to soak into the pasta.
- How do I keep the salad from drying out in the fridge?
- Stir in a splash of milk and an extra spoonful of mayonnaise before serving, then taste and adjust the seasoning.
- Can I add protein to make this a main dish?
- You can fold in diced ham, grilled chicken, or chopped hard-boiled eggs for extra protein without losing the salad's creamy feel.
- How long does this salad keep in the refrigerator?
- Store it in an airtight container for up to 4 days, and always keep it well chilled between servings.
Serving Suggestions
This creamy Hawaiian macaroni salad pairs beautifully with grilled teriyaki chicken, kalua pork, or simple burgers on the grill.
For a fun twist, sprinkle sliced green onions or toasted sesame seeds on top for color and a little extra flavor.
You can also stir in a handful of peas or sweet corn to add more color and a bit of sweetness.
More pairings:
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