Hawaiian Macaroni Salad
Yield: 12 servings
Calories: 413kcal
This tasty Hawaiian macaroni salad is the perfect summer side dish for your next family barbecue or backyard luau.
Ingredients
- 4 quarts (946 ml) water
- 1 tablespoon (18 g) kosher salt, plus ¾ teaspoon
- 1 pound (457 g) elbow pasta
- ½ cup shredded carrot
- ⅓ cup (42 g) finely chopped celery
- ¼ cup (57 g) grated sweet yellow onion
- ¼ cup (72 g) sweet relish
- ¼ cup (60 ml) unseasoned rice vinegar
- 1 tablespoon (15 ml) honey, or sugar
- ¼ teaspoon black pepper
- 2 cups (480 ml) mayonnaise, Best Foods or Hellman’s recommended
Instructions
- Cook the Pasta - In a large pot, bring water to a boil. Stir in 1 tablespoon of salt until dissolved. Cook until soft but not mushy, about 12 to 14 minutes.
- Drain and Cool - Drain pasta into a colander and rinse with cold water until cool, about 1 minute. Shake to drain excess water, then add pasta to a large bowl.
- Add the Mix-ins - Stir in the carrots, celery, onion, relish, rice vinegar, sugar, ¾ teaspoon salt, and black pepper. Allow the mixture to sit for 5 minutes.
- Add the Mayonnaise - Stir in mayonnaise until combined. Cover and refrigerate until ready to serve. The salad dressing will become thicker when chilled.
- To Serve - Stir and season with salt and pepper to taste.
Notes
- Recipe Yield: About 12 cups
- Serving Size: About 1 cup
- For a Creamier Salad: Stir in an additional ¼ to ½ cup of mayonnaise before serving.
- For a Less Creamy Salad: Stir in whole milk, 1 tablespoon at a time, until the desired sauce consistency is reached.
- Rice Vinegar Substitutes: Apple cider vinegar or dill pickle juice.
- Make it Gluten-Free: Use gluten-free pasta.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 413kcal | Carbohydrates: 33g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 317mg | Potassium: 123mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1011IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Recipe Link
Recipe Video