Description
Hawaiian Macaroni Salad is a creamy, tangy, and tropical-inspired pasta salad that combines tender elbow macaroni with a luscious dressing made from mayonnaise and rice vinegar. Easy to prepare and perfect for potlucks, barbecues, and family meals, this classic Hawaiian side dish offers a mild, comforting flavor with subtle sweetness and a refreshing texture.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 2 tablespoons rice vinegar
- Salt, to taste
- Black pepper, to taste
- Optional: 1 teaspoon sugar
Vegetables
- 1/2 cup finely shredded carrots
- 1/4 cup finely diced onion
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until al dente, usually around 7 to 8 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta completely.
- Prepare the vegetables: While the pasta cools, finely shred the carrots and dice the onions. This ensures the vegetables blend smoothly into the salad without any oversized chunks interfering with texture.
- Mix the dressing: In a large bowl, combine the mayonnaise with rice vinegar. Stir well to create a balanced, creamy dressing with just the right tang. Season with a pinch of salt, pepper, and a little sugar if desired to round out the flavors.
- Combine all ingredients: Add the drained macaroni, shredded carrots, and diced onions to the dressing. Mix thoroughly so every morsel is coated in that luscious, tropical-flavored sauce.
- Chill and serve: Cover the salad and let it chill in the refrigerator for at least an hour. This resting time allows the flavors to meld beautifully, making each bite a creamy and refreshing experience.
Notes
- Cook pasta just right: Slightly undercook your macaroni to avoid mushiness after mixing with the creamy dressing and chilling.
- Use good-quality mayo: The mayonnaise is the star of the dressing, so choose a brand with great flavor and creaminess.
- Rinse pasta thoroughly: Cooling the macaroni with cold water helps stop cooking and prevents sticking or clumping.
- Adjust acidity carefully: Balance the vinegar with mayonnaise gradually to prevent overpowering tanginess.
- Chill before serving: Allow at least an hour in the fridge; the flavors deepen and the texture improves when cold.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizers
- Method: No cooking method (boiling and chilling)
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg