Hawaiian Mac Salad Recipe
This Hawaiian Mac Salad is the perfect side dish for any Hawaiian meal. The macaroni soaks up the rich dressing, creating the signature texture that makes this classic so good.
Servings: 6 servings
Equipment
- Large Bowl
Ingredients
- 8 oz elbow macaroni
- 2 scallions thinly sliced (whites and greens separated)
- 1/2 cup shredded carrots
For the Dressing
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup mayonnaise
Optional Garnish
- Scallion greens
Instructions
- Thinly slice the scallions, separating the whites and greens. Shred the carrots if they aren't already prepared.
- Bring a large pot of salted water to a boil and cook the macaroni until about 2 minutes past al dente. Overcooking the pasta helps it absorb the dressing and gives Hawaiian mac salad its signature creamy texture. Drain well.
- While the macaroni is still warm, combine it in a large bowl with the shredded carrots, scallion whites, apple cider vinegar, sugar, salt, and mayonnaise. Mix thoroughly until everything is evenly coated.
- Cover and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
- Serve chilled.
- Optionally garnish with the scallion greens.
Video
Notes
- Mix the salad while the macaroni is still warm so the pasta drinks in the dressing as it chills.
- The dressing will look too loose when you first mix it. That's exactly right, since the pasta keeps absorbing it in the fridge.
- For the best texture, make it a day ahead and let it chill overnight.
- If the salad tightens up after a few days, stir in a little extra mayonnaise and a splash of apple cider vinegar before serving.
Nutrition
Calories: 390kcal | Carbohydrates: 31g | Protein: 5g | Fat: 27g