Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad Recipe YUM!

If you have ever had a Hawaiian plate lunch, you know that the two mandatory sides sitting next to your entree are white rice and macaroni salad. You’ll find them nestled right up next to your main dish of BBQ, fish, fried chicken, Spam, hamburger steak – or whatever your choice may be. While the white rice is fairly standard, the second side is a bit different than your typical macaroni salad. It’s super creamy and what really sets it apart is the slightly sweet and tangy taste. If you want a touch of Hawaii in your own home, you can recreate the experience with this Hawaiian Macaroni Salad Recipe.

But don’t limit yourself to enjoying this when recreating your favorite meal from Hawaii! This Hawaiian Macaroni Salad Recipe is quick and easy to make and perfect for any backyard BBQ, weekday lunch or potluck dinner.

Hawaiian Macaroni Salad Recipe Ingredients
 

Hawaiian Macaroni Salad Recipe

 
Yields: 8 servings
Prep time: 30 minutes | Cook Time: 10 minutes

Ingredients:

1 pound elbow macaroni
½ cup apple cider vinegar
2 cups mayonnaise, divided
2 cups whole milk, divided
1 tablespoon brown sugar
1 ½ teaspoons salt
2 teaspoons freshly ground black pepper
1 bunch scallions, sliced thin (about 5-7 scallions)
1 ½ cups minced celery
1 ½ cups shredded carrot

Hawaiian Macaroni Salad Recipe Process

Directions:

1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft (10-12 minutes). Drain, return to cooking pot immediately and toss with apple cider vinegar. Allow macaroni to cool for 10 minutes.

2. In a large bowl, whisk together 1 cup of the mayonnaise, 1 ½ cups of the whole milk, the brown sugar, salt, and pepper.

3. Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.

4. Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Add additional salt and pepper to taste.

5. Chill in the refrigerator until cold.

Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad Recipe

Ingredients

  • 1 pound elbow macaroni
  • ½ cup apple cider vinegar
  • 2 cups mayonnaise, divided
  • 2 cups whole milk, divided
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 bunch scallions, sliced thin (about 5-7 scallions)
  • 1 ½ cups minced celery
  • 1 ½ cups shredded carrot

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft (10-12 minutes). Drain, return to cooking pot immediately and toss with apple cider vinegar. Allow macaroni to cool for 10 minutes.
  2. In a large bowl, whisk together 1 cup of the mayonnaise, 1 ½ cups of the whole milk, the brown sugar, salt, and pepper.
  3. Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
  4. Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Add additional salt and pepper to taste.
  5. Chill in the refrigerator until cold.
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thriftyjinxy@live.com' About Chrysa

Chrysa is the founder and owner of ThriftyJinxy.com, a site dedicated to living a fabulous life on a frugal budget. Her approach is that by spending less on the boring everyday stuff, you can have more money to splurge on the things you REALLY want, whether it’s travel, fashion, electronics – you name it! Chrysa is married, has a 7-year old nephew she dotes on, as well as four lovable cats and a big sweetie of a German Shepherd.

Comments

  1. This sounds delicious! I love to find new ways to put a twist on classics like macaroni salad. Hawaii is such a fun place to visit and try new food.

  2. Mmmm I’m intrigued! I think I’ll have to try your recipe out for your hawaiian macaroni salad–pinning!

  3. cb0224@aol.com' BILL HOFF says:

    We are always looking for different ways to prepare our salads.

  4. I love the idea of adding sweetness with the brown sugar. I’m so used to my pasta salads being on the tangy side.

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