Hawaiian Macaroni Salad is a creamy and satisfying dish, marrying tender macaroni with a rich mayo-based dressing, and a medley of grated carrots, diced celery, and onions for a delightful flavor explosion.
¼cupdiced red onions(you can use sweet onions as well)
2 ½cupsmayonnaise
1tablespoongranulated sugar(you can use light brown sugar)
1teaspoonsalt
1teaspoonground mustard
½teaspoonground black pepper
¼cupcream
3tablespoonsapple cider vinegar
Instructions
Cook the pasta according to the direction on the box.
Drained and set aside until completely cooled. *NOTE* I like to drain the water and rinse with cold water so the pasta doesn’t stick together, this is a personal choice. Or you may want to add a little bit of olive oil so the pasta doesn’t stick together.
While the pasta is cooling off, shred the carrots, dice the celery, and dice the onions. Set aside.
In a medium size bowl, mix the mayonnaise, sugar, salt, ground mustard, black pepper, cream, and apple cider vinegar. Whisk all the ingredients together until they are combined. It will look like you have a seasoned mayonnaise.
Place the cooled, cooked pasta in a large mixing bowl.
Add the carrots, celery, and onions.
Mix to combine.
Drizzle the mayonnaise mixture and mix to coat the pasta.
*NOTE* You may not use all the mayonnaise mixture. Because we all like different amounts of mayonnaise, I drizzle enough to cover the pasta and I put the extra in a bowl on the table so everyone can add as they desire.
Place the macaroni salad in the fridge for at least 30 minutes to 2 hours.
Cooling off the pasta allows it to cool and the flavors to combine.
Serve and Enjoy!
Notes
Serve this Hawaiian macaroni salad with hamburgers, sandwiches, fried chicken, BBQ chicken.