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Hawaiian Macaroni Salad

A mainstay of Hawaiian cooking, this dreamy, creamy side dish holds a special place at any potluck, picnic, or family get-together. The Hawaiian version of macaroni salad, in contrast to the traditional American version, is rich, slightly tangy, and incredibly smooth, making it a great accompaniment to grilled meats, seafood, and tropical flavors.
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Course: Appetizer, Salad, Side Dish
Cuisine: American, Hawaii
Ingredients Method

Ingredients
  

  • 2 cups uncooked elbow macaroni
  • 1/2 cup shredded carrot
  • 1/2 cup chopped celery
  • 1/4 cup sweet onion finely minced
  • 2 green onions thinly sliced
  • 1 1/2 cups mayonnaise
  • 1/4 cup whole milk
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Cook the macaroni:
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until just tender. Drain well and set aside to cool completely.
Prepare the vegetables:
  1. In a large mixing bowl, combine the shredded carrot, chopped celery, minced sweet onion, and sliced green onions.
Make the dressing:
  1. In a small bowl, whisk together the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
Combine salad and dressing:
  1. Add the cooled macaroni to the vegetable mixture. Pour the dressing over the macaroni and gently toss until everything is evenly coated.
Chill to meld flavors:
  1. Cover the bowl and refrigerate the salad for at least 1 hour, allowing the flavors to develop and meld together.
Serve:
  1. Give the salad a final stir before serving. Taste and adjust seasoning with additional salt and pepper, if needed. Serve cold for a refreshing, creamy side dish.
  2. Enjoy!