Description
This classic Hawaiian Macaroni Salad is a creamy, tangy side dish perfect for barbecues, picnics, or as a refreshing accompaniment to your favorite Hawaiian meals. Featuring tender elbow macaroni combined with a luscious mayonnaise-based dressing, grated carrots, celery, and sweet pineapple, this salad brings a delightful blend of flavors and textures that will please any crowd.
Ingredients
Scale
Main Ingredients
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise
- 1/4 cup milk (or more to reach desired consistency)
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1/4 cup grated carrots
- 1/4 cup finely chopped celery
- 1/4 cup diced pineapple (drained, or fresh if preferred)
- Salt and pepper, to taste
- 1 tablespoon Dijon mustard (optional for tang)
- 1/4 cup chopped green onions (optional for garnish)
Instructions
- Cook the Macaroni: Cook the elbow macaroni according to the package instructions until tender, then drain and rinse it under cold water to stop the cooking process and cool it down. Set aside to drain completely to prevent the salad from becoming watery.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, milk, apple cider vinegar, sugar, and Dijon mustard if you opt to use it. Whisk the ingredients together until the mixture is smooth and creamy. Adjust the consistency by adding more milk if desired to reach your preferred thickness.
- Mix the Salad: Add the cooled macaroni to the dressing along with the grated carrots, finely chopped celery, and diced pineapple. Gently stir everything together to ensure the macaroni and vegetables are evenly coated with the dressing.
- Season: Taste the salad and season with salt and pepper according to your preference. Stir again to incorporate the seasoning throughout the salad.
- Chill: Cover the salad and refrigerate it for at least 2 hours, or preferably overnight. This resting time allows the flavors to meld beautifully and the salad to chill thoroughly.
- Serve: Before serving, give the salad a good stir. Garnish with chopped green onions if desired to add a fresh, mild onion flavor and a pop of color. Serve chilled and enjoy!
Notes
- For best results, prepare the salad a day ahead to let flavors blend.
- You can substitute milk with evaporated milk or use a dairy-free alternative to make it lactose-free.
- Fresh pineapple gives a nice texture and flavor, but canned pineapple drained well also works perfectly.
- Dijon mustard is optional but adds a pleasant tang to the dressing.
- Adjust sugar amount to taste depending on your preference for sweetness.
- Ensure macaroni is fully cooled before mixing to avoid sogginess.
