Discovering a Flavorful Hawaiian Macaroni Salad
This delightful recipe has been a staple in my kitchen ever since a Hawaiian friend introduced it to me. It’s a versatile dish, perfect for any occasion, and always a crowd-pleaser.
Ingredients
- 2 cups uncooked elbow macaroni
- ½ cup chopped celery
- ½ cup shredded carrots
- 1½ cups mayonnaise
- 2 thinly sliced green onions
- ¼ cup minced sweet onion
- ¼ cup apple cider vinegar
- 2 tablespoons whole milk
- 1 teaspoon salt
- ¼ cup sugar
- ½ teaspoon ground black pepper
Instructions
- Cook the Macaroni: Prepare the elbow macaroni according to the package directions until it is just tender. Drain and set aside to cool.
- Combine the Vegetables: In a large mixing bowl, combine the cooled macaroni with chopped celery, shredded carrots, minced sweet onion, and sliced green onions.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and creamy.
- Mix Together: Pour the prepared dressing over the macaroni and vegetable mixture. Toss well to ensure everything is evenly coated.
- Chill the Salad: Refrigerate the salad for at least one hour before serving. This allows the flavors to fully meld and enhance the overall taste.
- Final Touches: Before serving, give the salad a final toss. Taste and adjust the seasoning with additional salt and pepper if needed.
Tips and Variations
- Add Protein: For a heartier salad, consider adding chopped hard-boiled eggs or crumbled cooked bacon.
- Cheese Lovers: Incorporate shredded cheddar cheese for a richer flavor.
- Alternative Dressings: To alter the texture, try using a mixture of sour cream and mayonnaise, or opt for a lighter version by substituting reduced-fat mayonnaise or a blend of Greek yogurt and mayonnaise.
This Hawaiian-inspired macaroni salad is sure to become a favorite in your home, just as it has in mine. Enjoy!
