Hawaiian Macaroni Salad
This creamy and delicious Hawaiian macaroni salad is a staple in Hawaiian cuisine, perfect for BBQs, potlucks, or as a light lunch.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Pasta
- 1 pound dry elbow macaroni
Dressing
- ¼ cup apple cider vinegar
- 1 cup grated carrot
- ½ cup diced celery
- 1 cup mayonnaise
- 1 teaspoon sugar
- 1 tablespoon soy sauce
Seasoning
- Salt and pepper to taste
Instructions
- Step 1: Cook the macaroni by bringing a large pot of salted water to a boil. Add the dry elbow macaroni and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.
- Step 2: In a large bowl, combine mayonnaise, apple cider vinegar, sugar, soy sauce, and a pinch of salt and pepper. Mix until smooth and creamy.
- Step 3: Once the macaroni is cooled, add it to the dressing and mix gently. Then add the grated carrot and diced celery, mixing to combine.
- Step 4: Cover the salad and refrigerate for at least 2 hours or overnight to allow flavors to meld. Serve cold.
Notes
For extra flavor, consider adding a teaspoon of mustard to the dressing. Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days.