We recently returned from an amazing trip to Hawaii. Everyday brought another adventure and an opportunity to try out the local cuisine. One thing we learned about meals on the islands, is that most plates come with a side of macaroni salad. We immediately decided it was some of the best macaroni salad we had ever had, and I set about finding recipes to match what we had been enjoying on vacation.
While the ingredients seem simple, it is following the directions that really make the macaroni salad unique to others you may have had before. This recipe is the best I found to satisfy the cravings from our island getaway.
- 2 cups whole or 2% milk
- 2 cups mayonnaise-REAL mayo, not lowfat or Miracle Whip
- 1 tablespoon brown sugar
- Salt and pepper
- 1 pound elbow macaroni
- 1/2 cup cider vinegar
- 4 scallions , sliced thin
- 1 large carrot , peeled and grated
- 1 celery rib , chopped fine
- Overcook the pasta, Hawaiians cook it until is "fat" and soft, this helps the noodles absorb more dressing
- The dressing has to be thin to soak in, use equal amounts of mayo and milk
- Pour the apple cider vinegar over the warm noodles and let it soak in
- After the vinegar soaked in, we poured on about half the dressing, gave the mixture a stir, and let it cool. We then stirred in the remaining dressing and added grated carrot, chopped celery (for crunch), scallion, a bit of brown sugar, and some vigorous shakes of salt and black pepper.
- MAKE DRESSING: Whisk 1½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt, and 2 teaspoons pepper in bowl.
- COOK PASTA: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
- MAKE SALAD: Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.
Pinterest, courtesy of the post from Inspired to Cook