Authentic Hawaiian macaroni salad is all about mayonnaise, and a LOT of it! Usually slightly overcooked (to absorb the dressing), it is a staple on their “lunch plates” alongside grilled, fried or teriyaki meats. Enjoy this simple tropical make-ahead side salad this summer! Tweak: This makes a really delish shrimp pasta salad... just throw in cold cooked shrimp or toss on top at serving time!
Course Brunch, Salad, Side Dish
Cuisine American, Hawaiian, Tailgating
Keyword hawaiian, Hawaiian, macaroni salad, pasta salad,
Author Wendy Perry
Ingredients
1lb.elbow macaroni
½cupsweet pickle juice*
1largecarrot.grated
½largeonion,grated
1small bunchgreen onions, diced
2 ½cupmayonnaise
¾cupmilk
2teaspoonssugar
1teaspoonsalt
1teaspoonblack pepper
Instructions
Cook macaroni per directions plus 2 minutes until soft. Drain. Stir in pickle juice. Cool 20 minutes.
Add carrot and onions. Combine remaining ingredients and mix into macaroni. Chill 4 hours, or overnight (best). If not moist and creamy, stir in more milk at serving time. Remember... this salad is all about the creaminess!
Notes
*Vinegar with sugar can be substituted for pickle juice. This is important for mayonnaise absorption into the macaroni.Tweak: This makes a really delish shrimp pasta salad... just throw in cold cooked shrimp or toss on top at serving time!