Description
A creamy and slightly tangy Hawaiian-style macaroni salad, perfect as a classic, refreshing side dish frequently paired with BBQ plates. This version uses tender, overcooked elbow macaroni for authentic texture, combined with a simple mixture of mayonnaise, milk, grated carrot, onion, and a splash of apple cider vinegar for a subtly tangy finish.
Ingredients
Macaroni Salad
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/4 cup milk
- 1/2 cup grated carrot
- 1/4 cup onion, finely chopped
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until very soft, slightly overcooked to achieve the traditional creamy texture. Drain the macaroni well.
- Toss with Vinegar: While the macaroni is still warm, toss it with apple cider vinegar to infuse tanginess and let it cool to room temperature.
- Prepare Dressing: In a mixing bowl, combine the mayonnaise and milk, whisking until smooth to create a creamy dressing base.
- Combine Ingredients: Add the cooled macaroni, grated carrot, and finely chopped onion to the dressing. Mix thoroughly to evenly coat all the ingredients.
- Season and Chill: Season with salt and black pepper to taste, then cover and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill thoroughly before serving.
Notes
- Overcooking the pasta slightly is essential to achieve the authentic creamy Hawaiian macaroni salad texture.
- This salad tastes best when made ahead and chilled for a few hours or overnight to develop flavors fully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
