Hawaiian mac salad recipe
This Hawaiian mac salad recipe proves that sometimes the simplest dishes are the most memorable. Creamy, tangy, and comforting, it’s the perfect side dish for BBQs, cookouts, or family dinners.
Ingredients
- For the Salad Base
- 1 lb elbow macaroni – cook until slightly past al dente for the right texture.
- 2 medium carrots finely grated – adds sweetness and color.
- 2 hard-boiled eggs chopped (optional) – for richness and protein.
- 2 green onions sliced – mild onion flavor.
- For the Dressing
- 2 cups mayonnaise Best Foods or Hellmann’s is traditional – creamy base.
- ¼ cup apple cider vinegar – tangy kick that sets Hawaiian mac salad apart.
- ¼ cup milk – thins out the dressing slightly.
- 2 tbsp sugar – balances the vinegar tang.
- 1 tsp ground black pepper – seasoning to taste.
- 1 tsp salt – plus more for pasta water.
Instructions
- Cook the pasta (10–12 minutes):
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until slightly past al dente. You want it tender enough to absorb the dressing.
- Drain and stop the cooking (2 minutes):
- Drain the pasta and rinse briefly with cold water. This stops the cooking but keeps the pasta warm enough to soak up the dressing.
- Mix the dressing (5 minutes):
- In a large bowl, whisk together mayonnaise, apple cider vinegar, milk, sugar, salt, and pepper until smooth.
- Combine pasta and dressing (5 minutes):
- Add the macaroni to the bowl and stir until each noodle is well coated.
- Add vegetables and extras (3 minutes):
- Stir in grated carrots, green onions, and chopped eggs if using. Mix gently to avoid breaking up the pasta.
- Chill before serving (30 minutes to overnight):
- Cover and refrigerate. Hawaiian mac salad tastes best once the flavors meld together.
Notes
- Cook pasta past al dente so it soaks up the dressing.
- Use real mayo (Best Foods or Hellmann’s) for authentic flavor.
- Don’t skip the vinegar—the tang sets this salad apart.
- Chill time is important: at least 30 minutes, ideally overnight.
- Drain pasta well to avoid watery salad.
- Storage: Refrigerate up to 4 days. Not recommended for freezing.