Description
This classic Hawaiian Macaroni Salad is a creamy, tangy, and refreshing side dish perfect for any luau or summer gathering. Featuring tender elbow macaroni tossed with a smooth mayonnaise-based dressing, shredded carrots, and fresh scallions, this salad is simple to prepare and deliciously satisfying. Served chilled, it complements grilled meats and seafood beautifully.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni (jumbo kind preferred)
Dressing
- 1 1/4 cups mayonnaise
- 1/4 cup milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 cup shredded carrot
- 4 scallions, sliced
Instructions
- Cook the pasta: Boil the elbow macaroni according to the package directions until tender. Drain thoroughly and set aside to cool slightly.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Combine ingredients: Add the cooked pasta, shredded carrots, and sliced scallions to the dressing bowl.
- Mix thoroughly: Stir all the ingredients together gently until the pasta and vegetables are evenly coated in the creamy dressing.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to cool. For best results, let it sit longer.
Notes
- For a richer flavor, use whole milk or substitute mayo with a combination of mayo and sour cream.
- Use jumbo elbow macaroni for a more authentic Hawaiian texture.
- Adjust the vinegar and sugar amount according to your taste preference for tanginess and sweetness.
- The salad tastes even better the next day as the flavors develop.
- Keep the salad refrigerated and consume within 3 days for optimal freshness.
