Description
A creamy, tangy Hawaiian-style macaroni salad featuring tender elbow macaroni mixed with mayonnaise, milk, grated carrot, and onion. This classic BBQ side dish is chilled for a perfect refreshing complement to grilled meats.
Ingredients
Pasta
- 2 cups elbow macaroni
Salad Dressing & Vegetables
- 1 cup mayonnaise
- 1/4 cup milk
- 1/2 cup grated carrot
- 1/4 cup onion, finely chopped
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Instructions
- Cook macaroni: Boil the elbow macaroni in salted water until very soft, slightly overcooked for authentic texture, then drain thoroughly.
- Toss with vinegar and cool: While the macaroni is still warm, gently toss it with apple cider vinegar and allow it to cool to room temperature.
- Prepare dressing: In a separate bowl, combine mayonnaise and milk, mixing until smooth and creamy.
- Combine salad: Add the cooled macaroni, grated carrot, and finely chopped onion into the dressing mixture. Stir until all ingredients are well incorporated.
- Season: Add salt and freshly ground black pepper to taste, mixing thoroughly.
- Chill: Refrigerate the macaroni salad for at least 1 hour to allow flavors to meld before serving.
Notes
- Slightly overcooking the pasta gives an authentic soft texture that is characteristic of Hawaiian macaroni salad.
- For best flavor, prepare the salad ahead of time and chill it to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Hawaiian
