Hawaiian Style Mac Salad (Printable)
Creamy, tangy macaroni salad with uniquely smooth texture and crisp vegetables.
# What You Need:
→ Pasta
01 - 2 cups elbow macaroni
→ Dressing
02 - 1 1/2 cups mayonnaise
03 - 1/4 cup whole milk
04 - 2 tablespoons apple cider vinegar
05 - 1 tablespoon granulated sugar
06 - Salt and black pepper to taste
→ Vegetables
07 - 1/4 cup finely grated carrot
08 - 1/4 cup finely chopped celery
09 - 1/4 cup finely chopped onion
10 - 2 tablespoons finely chopped green onions
# Steps:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until very soft, about 1-2 minutes longer than package instructions for al dente. Drain well and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper until smooth.
03 - While macaroni is still warm, add to the dressing and toss to coat thoroughly.
04 - Stir in grated carrots, chopped celery, onion, and green onions. Mix until evenly combined.
05 - Cover and refrigerate for at least 2 hours, or overnight for best flavor and texture.
06 - Before serving, check for seasoning and add more mayonnaise or milk if needed for creaminess.
# Expert Advice:
01 -
- The pasta becomes almost custard-like, soaking up the dressing until every bite is impossibly creamy
- It hits that perfect balance of tangy and slightly sweet that keeps you coming back for just one more spoonful
02 -
- Overcooking the pasta is not optional, it is the entire foundation of this dish
- The salad will seem too loose when you first make it, but the pasta absorbs dressing as it chills
03 -
- Use the large holes on your box grater for carrots, they should create ribbons, not a pulp
- After chopping onion, rinse it under cold water to mellow the sharp bite