Description
This classic Hawaiian Macaroni Salad is a creamy, tangy side dish perfect for picnics, barbecue gatherings, or as a refreshing accompaniment to grilled meats. Featuring tender elbow macaroni mixed with a smooth mayonnaise dressing, crisp carrots, celery, and sweet pineapple for a tropical twist, this salad is chilled to allow flavors to meld beautifully.
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)
Vegetables and Fruit
- 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)
Seasoning
- Salt and pepper, to taste
Instructions
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until tender. Drain the pasta and rinse it thoroughly under cold water to cool it down. Allow it to drain completely to avoid excess moisture in the salad.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, and Dijon mustard if using until smooth. Adjust dressing consistency by adding a bit more milk if you prefer a thinner texture.
- Combine the salad ingredients: Add the cooled and drained macaroni into the dressing. Then fold in the grated carrots, finely chopped celery, and diced pineapple, gently mixing to coat all components evenly with the dressing.
- Season the salad: Sprinkle salt and pepper to taste, mixing gently to distribute the seasoning throughout the salad.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 2 hours, though preferably overnight, to allow the flavors to meld and develop fully.
- Serve and garnish: Before serving, give the salad a good stir to recombine any dressing that may have settled. Garnish with chopped green onions if desired for added color and mild sharpness.
Notes
- Use fresh pineapple if possible for a brighter flavor, but canned drained pineapple works well too.
- Adjust the sugar and vinegar in the dressing according to your preferred balance of tanginess and sweetness.
- If a creamier salad is desired, do not rinse the macaroni after cooking, but be mindful that it will be hotter and might dilute the dressing slightly.
- The salad tastes best after chilling overnight; however, it can be served after 2 hours if you need it sooner.
- For a dairy-free variation, substitute mayonnaise and milk with vegan alternatives.
