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In many ways, Hawaiian macaroni salad is comforting. Served as a side dish for Hawaiian plate lunches, this simple, creamy dish gives a touch of tropical sunshine to any meal. This meal is simple to make and tastes both sweet and acidic, making it ideal for outdoor barbecues or a Hawaiian-themed dinner party. When you need a straightforward side dish that everyone can like, this is a fantastic option.
Hawaiian macaroni salad pairs wonderfully with grilled meats, including teriyaki chicken or kalbi ribs, allowing you to host a luau-style BBQ in the comfort of your own backyard. It pairs nicely with pulled pork sandwiches or sliders. Ideal served with a simple green salad or grilled vegetables for a midweek supper.
The commercial
Eight servings of macaroni salad with Hawaiian flavors
Uncooked elbow macaroni, measuring two cups
Half a cup of chopped celery, half a cup of shredded carrots
One and a half cups of mayonnaise, two thinly sliced green onions, and a quarter cup of minced sweet onion
One-fourth cup of apple cider vinegar with added fat two tsp
One teaspoon salt, one-fourth cup sugar, and half a teaspoon ground pepper
How to Comply
As instructed on the package, heat the macaroni until it’s just barely tender. After draining excess liquid, let to cool.
2. Once the macaroni has cooled, combine it with the shredded carrot, minced sweet onion, sliced green onions, and chopped celery in a large bowl.
3. In a separate small bowl, combine the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper; whisk until smooth and creamy.
4. Pour the dressing over the macaroni mixture and toss to coat evenly.
5. Chill the salad for at least an hour before serving to ensure that all the flavors have melded.
6. Give the salad a good toss before serving, and taste and add extra salt and pepper as needed.
Adaptations and Hints
For a variation, you might add chopped hard-boiled eggs or cooked and crumbled bacon to enhance the taste. Some like to add shredded cheddar cheese or a sour cream and mayonnaise combo to switch up the dressing’s texture. For a lighter version, use reduced-fat mayonnaise or a blend of Greek yogurt and mayonnaise.
