Classic Hawaiian Macaroni Salad
Plump and fatty Hawaiian mac salad is an affordable and fast side dish to go with any bold and savory bbq and rice plate.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 140 g Best Foods mayonnaise (or Hellman's)
- ¼ fl oz apple cider vinegar
- 7 g white granulated sugar
- 40 g yellow onion (⅛ medium sized) (minced)
- 21 g carrot (½ medium sized) (cut into thin strips)
- 64 fl oz filtered water (for boiling)
- 6 g salt (for seasoning)
- 115 g dried large macaroni
Instructions
- 1
Make the dressing: In a medium bowl, mix all dressing ingredients using a spoon or spatula to incorporate all the ingredients evenly, then set aside.
- 2
In a pot, add the water and salt and bring to a boil on high heat.
- 3
When it hits a boil, add the macaroni and lower the heat a bit to maintain a strong boil, but not so its spraying everywhere. Cook for 8-9 minutes. Test the pasta every 30 seconds around the 7 minute mark to make sure it doesn't overcook. When the pasta is soft, but not mushy, drain the water and don't rinse the pasta.
- 4
After a minute or so of resting the pasta to cool off, add it directly to the dressing.
- 5
Stir until the pasta is completely coated.
- 6
Taste test and reseason with salt if you like. Serve immediately or chill to serve cold.