Classic Hawaiian Macaroni Salad – Dive into the creamy. Comforting flavors of our Classic Hawaiian Macaroni Salad recipe. A side dish that embodies the aloha spirit on your plate. Perfect for picnics. BBQs, or any family gathering. This recipe combines the sweetness of grated carrots. And the tangy punch of apple cider vinegar. Wrapped in a luscious dressing. That’s sure to tantalize your taste buds. Featuring mayonnaise. Elbow macaroni, and a blend of spices. This salad is a journey to the heart of Hawaiian cuisine. Making it a must-try. For anyone craving a taste of the islands.
The first time I whisked together this delight. It was for a casual backyard luau. Watching my husband. And child’s faces light up. With each forkful. I knew it was a hit. This recipe quickly became more than just food. It became a vessel for memories. A staple for our family gatherings. And a reminder of that sunny afternoon. Filled with laughter. And the sweet strumming of ukulele tunes in the background.
What makes this Classic Hawaiian Macaroni Salad truly stands out?
The Classic Hawaiian Macaroni Salad stands out. For its authentic taste. That transports you straight to the islands. Its versatility as a delightful side. Or a standalone dish. And the sheer simplicity of its preparation. With every bite infused with the rich. Creamy dressing. And the tangy sweetness of apple cider vinegar. This recipe is a testament. To the joy of Hawaiian cuisine. It’s excellent. For those desiring a flavor of Hawaii’s culinary tradition. Offering a balance of flavors. That can easily adapt to any table or occasion.
What You Need To Make This Classic Hawaiian Macaroni Salad Recipe?
Half-and-Half: It’s the smooth. Creamy start. That blends everything together perfectly. Like the base coat of a painting. That prepares the canvas. For a masterpiece.
Mayonnaise (Duke’s Preferred): This is the star of the show. Adding a rich, tangy flavor. That makes the salad irresistibly creamy. Think of it as the comfort blanket. That wraps all the other ingredients. In a warm embrace.
Grated Yellow Onion: A tiny bit of this adds a surprising punch. A little zing that wakes up the taste buds. Similar to a pinch of excitement on a calm day.
Dark Brown Sugar: Just a touch of sweetness. To balance the tang. Like adding a dash of sunshine to a cloudy day. Making everything feel just right.
Pepper and Salt: These are the essentials. The ground and the sky. Bringing balance. And enhancing all the flavors in the dish.
Elbow Macaroni: The heart of the salad. It’s all about soaking up the flavors. And giving us that satisfying, comforting chew. Like a hug in food form.
Apple Cider Vinegar: Adds a subtle kick. Like a light breeze. That refreshes and invigorates. Making the macaroni lively and flavorful.
Green Onions, Celery, and Grated Carrots: These add crunch and color. Like sprinkles on a cupcake. Making every bite interesting and vibrant.
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Steps To Make Classic Hawaiian Macaroni Salad:
Step 1: Grab a bowl. And gently whisk the half-and-half. Mayonnaise, onion, sugar, salt, and pepper together. Until you’ve got a smooth. Tempting mixture. Pop it in the fridge to chill. While you tend to the macaroni.
Step 2: Cook those elbow noodles a tad longer than the package suggests. We’re aiming for extra soft. To soak up all that dressing goodness. After draining. Toss them back into the pot. And shower them with the apple cider vinegar. Stirring until each piece gleefully soaks it up. Let it sit covered. Taking in those flavors. For about 20 minutes.
Step 3: Now, stir in half of that chilled dressing. Cover again. And give it another 20-minute rest. This is where the magic happens. Finally, fold in the green onions, celery, and carrots. Adding the rest of the dressing. And adjust the seasoning as you see fit.
Step 4: Let the salad come to room temperature. Then tuck it into the fridge covered with plastic wrap. For at least 2 hours. This step is crucial. For all those flavors to become best friends.
Tip:
One pro tip. For elevating your Classic Hawaiian Macaroni Salad. Is to let the cooked macaroni cool down. With the apple cider vinegar. Before adding the dressing. This step not only enhances the pasta’s ability to absorb the flavors. But also adds a subtle tang. That balances the creaminess of the dressing. It’s a simple trick. But it makes a world of difference in achieving. That perfect harmony of flavors. Characteristic of a truly authentic Hawaiian macaroni salad.
Frequently Asked Questions:
Can I use a different type of pasta?
While elbow macaroni is traditional. Feel free to use any small pasta shape. Just ensure. It’s cooked to a very soft texture.
How long can I store the macaroni salad?
Properly stored in the fridge. The salad can last up to 5 days. Just give it a good stir. Before serving.
Can I add more vegetables?
Feel free to add diced bell peppers. Or swap the carrots for another favorite. The beauty of this recipe lies in its versatility.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Hawaiian Macaroni Salad recipe
Ingredients
For the Dressing:
- 2 c half-and-half
- 2 c mayonnaise Duke’s preferred
- 1.5 tbsp grated yellow onion
- 1 tbsp dark brown sugar
- 2 tsp pepper
- 1 tsp salt
For the Macaroni:
- 1 lb elbow macaroni
- ¼ c apple cider vinegar
- 5 green onions white and green parts sliced thin
- 2 large celery ribs chopped into 1/4-inch pieces
- 1 c grated carrots
Instructions
- Dressing Prep: In a bowl. Mix 2 cups of half-and-half, 2 cups of mayonnaise, 1.5 tablespoons of grated yellow onion, 1 tablespoon of dark brown sugar, 2 teaspoons of pepper, and 1 teaspoon of salt. Until smooth. Refrigerate.
- Cook Macaroni: Boil 1 pound of elbow macaroni. Adding 5 extra minutes to the package's cooking time. For softer pasta. Drain. Return to the pot. And mix with ¼ cup of apple cider vinegar. Let it absorb. And cool for 20 minutes. Covered.
- Mix Half the Dressing: Add half of the dressing to the cooled macaroni. Stir. Cover. And let sit for another 20 minutes.
- Add Veggies and Rest of Dressing: Stir in 5 sliced green onions, 2 chopped celery ribs, 1 cup of grated carrots, and the remaining dressing. Adjust salt and pepper to taste.
- Chill: Let the salad reach room temperature. Then chill in the fridge for at least 2 hours. Before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
