Hawaiian Macaroni Salad
Authentic Hawaiian macaroni salad is all about mayonnaise, and a LOT of it! Usually slightly overcooked (to absorb the dressing), it is a staple on their “lunch plates” alongside grilled, fried or teriyaki meats. Enjoy this simple tropical make-ahead side salad this summer!
Need a main dish for your luau? Grill up some Aloha Hula Hot Dogs for a Hawaiian twist on a classic cookout.
Ingredients
- 1 pound elbow macaroni
- ½ cup sweet pickle juice*
- 1 large carrot, grated
- ½ large onion, grated
- 1 small bunch green onions, diced
- 2½ cups mayonnaise
- ¾ cup milk
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
Cook macaroni per directions plus 2 minutes until soft. Drain. Stir in pickle juice. Cool 20 minutes.
Add carrot and onions. Combine remaining ingredients and mix into macaroni. Chill 4 hours, or overnight (best). If not moist and creamy, stir in more milk at serving time.
Remember, this salad is all about the “creaminess.”
*Vinegar with sugar can be substituted for pickle juice. This is important for mayonnaise absorption into the macaroni.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
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