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.
250mls(1 cup) whole egg mayonnaiseI use Japanese mayonnaise such as Kewpie
2green onions (scallions)finely sliced
Salt & Pepper to season
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!
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.
General Cooks’ NotesAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
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;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)