Description
Hawaiian mac salad is a creamy, tangy, and comforting pasta side dish made with overcooked macaroni, mayo, and simple mix-ins like carrots, pickles, and onions—an essential part of any Hawaiian plate lunch.
Ingredients
Units
Scale
- 8 servings noodles
- 1/3 cup onion, shredded
- 1/2 cup carrots, shredded
- 1/2 cup pickles, finely diced
- 2 1/2 cups mayo
- 2 1/2 tbsp apple cider vinegar
- 1/4 cup milk
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: 2 green onions, thinly sliced
Instructions
- Cook macaroni according to package directions. Rinse under cold water until completely cool. Drain well and place in a large bowl.
- Add vinegar, carrots, pickles, and onions. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
- Fold the mayo, milk, and sugar into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Cover and refrigerate for at least 4 hours (best if overnight).
- Gently stir before serving, add a little more milk if needed (to make the noodles creamy), no more than a tablespoon or two. Garnish with green onions.
- Prep Time: 4 hours 30 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 10-12