Hawaiian macaroni salad is a favourite easy to make salad for barbecues and picnics. This is the homemade version of the creamy pasta salad you can purchase at leading supermarkets in Australia and the USA.
Why buy when you can quickly make a better tasting creamy pasta salad at home? No preservatives or additives. Simple to make with everyday ingredients. The great thing is that this salad is best made well in advance!
Ingredients
- Macaroni: Small pieces of extruded hollow pasta, it comes in elbow shape too.
- Apple Cider Vinegar: Gives the salad a nice tang to balance the creaminess of the mayonnaise and milk.
- Brown Sugar: Adds a touch of sweetness to the salad.
- Milk: I used full fat milk, you can use low fat if desired.
- Whole Egg Mayonnaise: I use the Japanese mayo Kewpie, it's my standard. Alternatively use a good quality mayo like Hellman's or S&W.
- Carrot: A splash of colour and adds a little more sweetness.
- Celery: The textural crunch factor to this salad.
- Green Onion (Scallion): A mellow subtle onion flavour.
Recipe Walk Through
In a large pot cook macaroni as per packet instructions until pasta is soft (just past the al dente stage).
Once cooked drain macaroni well in a colander. Place back in the pot.
Sprinkle macaroni with apple cider vinegar and mix well. Leave macaroni to cool for approximately 10 – 15 minutes.
While the macaroni cools place milk, mayonnaise, and brown sugar in a small bowl. Mix ingredients well until combined.
Once macaroni has cooled add to the mayonnaise mixture. Mix well.
Then stir in green onions, celery, and carrot. Mix well. Season to taste.
Cover the bowl and place in the fridge for at least 1 hour before serving. This pasta salad can be made the day before needed.
Alternative Ideas
- Make it Vegan: Replace the milk and mayonnaise with vegan alternatives to make this hawaiian macaroni salad a creamy vegan salad.
- Go Pink: Replace the brown sugar with 2-3 teaspoons of tomato sauce/ketchup. Adds a twist, and we all know tomato sauce/ketchup goes well with mayo.
- Healthy Twist: Use low fat greek yoghurt instead of mayonnaise and water instead of milk. Omit using the vinegar as the yoghurt already has a lovely tang to it.
This creamy Hawaiian macaroni salad has a serious place in my heart. I use to pick up the pre-made creamy pasta from Woolworths or Coles every once and a while. It was a little evil pleasure of mine as I do tend to make salads from scratch at home.
Until recently I hadn't really thought of making it myself or how easy it is to do so. As you can see from the above it is a simple salad.
I suggest you keep this recipe up your sleeve as we head into summer. It is the perfect salad for barbecues and picnics. Will get you out of trouble if you need to take a plate or provide a pot luck dish.
Sara xxx
Recipe
Hawaiian Macaroni Salad
Ingredients
- 250 grams ½ pound macaroni
- 40 mls 2 tablespoons apple cider vinegar
- 250 mls 1 cup milk
- 250 mls 1 cup whole egg mayonnaise, I use Japanese mayonnaise such as Kewpie
- 1 teaspoon brown sugar
- 2 green onions scallions, finely sliced
- 1 stalk celery thinly sliced
- 1 carrot grated
- Salt & Pepper to season
Instructions
- Fill a large pot with water and a generous pinch of salt. Bring the water to a roaring boil and add macaroni. Cook as per packet instructions until pasta is soft (just past the al dente stage).
- Once cooked drain macaroni well in a colander. Place drained macaroni back in the pot.
- Sprinkle macaroni with apple cider vinegar and mix well. Leave macaroni to cool for approximately 10 - 15 minutes.
- While the macaroni cools place milk, mayonnaise, and brown sugar in a small bowl. Mix ingredients well until combined.
- Once macaroni has cooled add to the mayonnaise mixture. Mix well.
- Then stir in green onions, celery, and carrot. Mix well. Season to taste.
- Cover the bowl and place in the fridge for at least 1 hour before serving. This pasta salad can be made the day before needed.
- Any leftover Hawaiian macaroni salad can be kept in an airtight container in the fridge for a couple of days. In my opinion it tastes better the next day!
Notes
- Make it Vegan: Replace the milk and mayonnaise with vegan alternatives to make this hawaiian macaroni salad a creamy vegan salad.
- Go Pink: Replace the brown sugar with 2-3 teaspoons of tomato sauce/ketchup. Adds a twist, and we all know tomato sauce/ketchup goes well with mayo.
- Healthy Twist: Use low fat greek yoghurt instead of mayonnaise and water instead of milk. Omit using the vinegar as the yoghurt already has a lovely tang to it.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
Nutrition
More Salad Recipes
Below are a few more salad recipes I know you will love. The Quinoa Tabouli is another great one for barbecues and picnics, but we have a lot more salad recipes to choose from, head over and have a look.
