My Hawaiian friend showed me this recipe, and we’ve been making it ever since!
Hawaiian macaroni salad, a beloved dish of the islands, blends traditional pasta salad with unique local flavors. Originating from the multicultural culinary landscape of Hawaii, this dish has gained popularity worldwide for its creamy texture and refreshing taste. In this article, we’ll delve into the origins of Hawaiian macaroni salad, its cultural significance, and how to make it at home.
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Ingredients:
| Ingredients | Amount |
|---|---|
| Elbow macaroni | 2 cups |
| Carrot, shredded | 1/2 cup |
| Celery, chopped | 1/2 cup |
| Sweet onion, minced | 1/4 cup |
| Green onions | 2, thinly sliced |
| Mayonnaise | 1 and 1/2 cups |
| Whole milk | 1/4 cup |
| Apple cider vinegar | 2 tbsp |
| Sugar | 1 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
Instructions:
- Cook the macaroni: Follow the package instructions to cook the elbow macaroni until just tender. Drain well and set aside to cool.
- Prepare the vegetables: In a large mixing bowl, combine the cooled macaroni with shredded carrot, chopped celery, minced sweet onion, and thinly sliced green onions.
- Make the dressing: In a separate small bowl, whisk together mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
- Combine and chill: Pour the dressing over the macaroni mixture and toss to coat evenly. Refrigerate the salad for at least one hour before serving to allow the flavors to meld together.
- Serve: Before serving, give the salad a good stir and adjust seasoning with extra salt and pepper
