Description
This classic Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet side dish that’s a staple in island plate lunches. Tender elbow macaroni is tossed with crisp celery, grated carrot, and a luscious mayonnaise-based dressing, creating a refreshing complement to BBQ, fried chicken, or any tropical meal.
Ingredients
Units
Scale
For the Salad:
- 8 oz elbow macaroni (or your favorite small pasta)
- 1 cup mayonnaise (full-fat preferred for creaminess)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely chopped celery
- 1/2 cup grated carrot
- 1/4 cup chopped green onions (optional)
Optional Add-Ins:
- 2 hard-boiled eggs, chopped
- 1/2 cup diced ham
- 1/4 cup peas
Instructions
- Cook the Pasta: Prepare the macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool completely.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, rice vinegar, granulated sugar, salt, and pepper until smooth.
- Combine Ingredients: Add the cooled macaroni, celery, grated carrot, and green onions to the dressing. Toss gently to combine. If using any optional add-ins, fold them in at this stage.
- Chill: Taste and adjust seasoning if needed. Cover the salad and chill in the refrigerator for at least 1 hour to let the flavors meld.
- Serve: Give the salad a quick stir before serving chilled.
Notes
This salad improves in flavor when made a day ahead.
Customize with your favorite add-ins for extra texture or protein.
Keep refrigerated until serving.
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: ~250 kcal
- Sugar: ~5 g
- Sodium: ~300 mg
- Fat: ~20 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~16 g
- Trans Fat: 0g
- Carbohydrates: ~20 g
- Fiber: ~1 g
- Protein: ~4 g
- Cholesterol: ~10 mg