Description
This Hawaiian Macaroni Salad is a creamy, tangy, and refreshing side dish perfect for any luau or picnic. Made with tender elbow macaroni, crisp vegetables, pineapple chunks, and a smooth dressing of mayonnaise, apple cider vinegar, and a touch of sugar, it offers a delightful balance of flavors and textures. Chilled to meld the flavors, this salad is a cherished classic in Hawaiian cuisine and pairs beautifully with grilled meats or seafood.
Ingredients
Scale
Salad Base
- 2 cups elbow macaroni (uncooked)
Dressing
- 1 cup mayonnaise
- 1/4 cup milk (or more to reach desired consistency)
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard (optional for tang)
Mix-ins
- 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
Garnish
- 1/4 cup chopped green onions (optional for garnish)
Instructions
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain the cooked pasta and rinse it under cold water to stop the cooking process and cool it down. Let it drain completely.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, milk, apple cider vinegar, sugar, and Dijon mustard if using. Whisk thoroughly until the mixture is smooth and creamy. Add extra milk if you prefer a thinner dressing consistency.
- Combine ingredients: Add the cooled macaroni, grated carrots, chopped celery, and diced pineapple into the bowl with the dressing. Gently fold the mixture to ensure all the ingredients are evenly coated without breaking up the macaroni.
- Season the salad: Sprinkle salt and freshly ground black pepper into the salad according to your taste preference. Mix lightly to distribute the seasoning.
- Chill to meld flavors: Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours, ideally overnight, to allow the flavors to blend and the salad to chill thoroughly.
- Serve and garnish: Before serving, give the macaroni salad a good stir to recombine any settled dressing and ingredients. Garnish with chopped green onions if desired, adding a fresh and slightly sharp bite.
Notes
- Use fresh pineapple for a brighter flavor or canned pineapple for convenience; just ensure it is well-drained to avoid watering down the salad.
- Adjust milk quantity depending on the desired creaminess level of the dressing.
- Dijon mustard is optional but adds a pleasant tanginess to balance the sweetness.
- This salad tastes even better the next day, making it an excellent make-ahead dish.
- For a lighter version, substitute mayonnaise with low-fat mayonnaise or Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
