Hawaiian Style Mac Salad (Print version)
Creamy, tangy macaroni salad with smooth texture and crunchy vegetables.
# What you need:
→ Pasta
01 - 2 cups elbow macaroni
→ Dressing
02 - 1 1/2 cups mayonnaise
03 - 1/4 cup whole milk
04 - 2 tablespoons apple cider vinegar
05 - 1 tablespoon granulated sugar
06 - Salt and black pepper to taste
→ Vegetables
07 - 1/4 cup finely grated carrot
08 - 1/4 cup finely chopped celery
09 - 1/4 cup finely chopped onion
10 - 2 tablespoons finely chopped green onions
# Directions:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until very soft, about 1-2 minutes longer than package instructions for al dente. Drain well and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
03 - While macaroni is still warm, add to the dressing and toss to coat thoroughly. This helps the pasta absorb the creamy mixture.
04 - Stir in grated carrots, chopped celery, onion, and green onions. Mix until evenly distributed throughout the salad.
05 - Cover and refrigerate for at least 2 hours, or overnight for best flavor and texture development.
06 - Before serving, check for seasoning and add more mayonnaise or milk if needed for desired creaminess.
# Expert advice:
01 -
- The dressing-to-pasta ratio is generous enough that every bite stays creamy, never dry
- Cooking the pasta beyond al dente creates that authentic melt-in-your-mouth texture locals love
- It actually gets better after a night in the fridge, making it perfect for prep-ahead meals
02 -
- The pasta must be mixed with dressing while still warm, or it won't absorb that creamy sauce properly
- Under-chopping the vegetables is the most common mistake, leaving you with awkward chunks in every bite
03 -
- Use the large holes on your box grater for carrots so they add texture without disappearing
- Make it a day ahead and keep an extra half-cup of dressing mixed in the fridge to stir in before serving