Classic Hawaiian Macaroni Salad
You'll love this quick and easy Hawaiian Mac salad with only 5 ingredients. It's so simple to make and perfect to serve along side authentic Hawaiian BBQ.
Servings: 6
Equipment
- Mixing Bowl
- Measuring Tools
- Mixing Spoon or Rubber Spatula
- Heavy Bottom Pot or Large Saucepan
- Strainer or Fine Sieve
Ingredients
- 8 oz Elbow Macaroni, (2 cups)
- 1 ¼ cups Mayo, Hellman's or Best Foods
- 1 Carrot, finely grated
- 1 ½ tablespoon Onion, finely grated
- 1 ½ tablespoon Rice or White Wine Vinegar
- ½ tablespoon Sugar (optional)
- Salt
Instructions
Cook The Macaroni
- Cook macaroni with lots of salt according to package directions plus an extra 3 minutes. Drain well and place in a large mixing bowl.
- When still hot add onion, vinegar, and optional sugar. Toss well.
- Add is finely shredded carrot and allow to cool for 15 minutes. Mixing in between to prevent any sticking of the noodles.
- Fold in the Hellman's or Best Foods mayo. You want this salad to be very creamy, add more if necessary. Taste and adjust seasonings.
- Place in an airtight container, I like to use deli containers. Chill in the refrigerator for a minimum of 4 hours but overnight is best.
Notes
You can add a touch of milk if you prefer a thinner salad consistency.