Description
This classic Hawaiian Macaroni Salad is a creamy, tangy side dish featuring tender elbow macaroni mixed with a flavorful dressing of mayonnaise, apple cider vinegar, and a touch of sugar, combined with fresh vegetables and pineapple for a refreshing tropical twist. Perfect for picnics, barbecues, or as a complement to traditional Hawaiian plate lunches.
Ingredients
Scale
Pasta
- 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)
- Salt and pepper, to taste
Mix-ins
- 1/4 cup grated carrots
- 1/4 cup finely chopped celery
- 1/4 cup diced pineapple (drained, or fresh if preferred)
- 1/4 cup chopped green onions (optional for garnish)
Instructions
- Cook the macaroni: Cook the elbow macaroni according to package instructions until tender but firm. Drain well, then rinse under cold water to cool the pasta and stop cooking. Set aside to drain completely.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, and Dijon mustard (if using) until smooth and creamy. Adjust the consistency by adding more milk if you prefer a thinner dressing.
- Combine ingredients: Add the cooled macaroni, grated carrots, chopped celery, and diced pineapple to the bowl with the dressing. Stir gently to coat all the ingredients evenly with the dressing without breaking the pasta.
- Season: Add salt and pepper to taste, stirring gently again to distribute the seasoning.
- Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours, or ideally overnight, to allow the flavors to meld and the salad to chill fully.
- Serve: Before serving, stir the salad well once again. Garnish with chopped green onions if desired for added freshness and flavor.
Notes
- Use fresh pineapple for a sweeter, juicier salad or canned pineapple drained well to avoid excess moisture.
- Adjust the milk quantity to get your preferred salad consistency—less milk for thicker, more for creamier and looser dressing.
- This salad tastes best when made a day ahead, allowing flavors to develop fully in the fridge.
- For extra tanginess, feel free to increase the apple cider vinegar slightly or add a splash of lemon juice.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
