Hawaiian Macaroni Salad Recipe
A creamy and tangy pasta salad featuring fresh vegetables and a delightful dressing, perfect for summer gatherings.
Ingredients
- 4 quarts Water
- 1 tablespoon plus ¾ teaspoon Kosher Salt
- 1 pound Elbow Pasta
- ½ cup Shredded Carrot
- ⅓ cup Finely Chopped Celery
- ¼ cup Grated Sweet Yellow Onion
- ¼ cup Sweet Relish
- ¼ cup Unseasoned Rice Vinegar
- 1 tablespoon Honey or Sugar
- ¼ teaspoon Black Pepper
- 2 cups Mayonnaise The key ingredient for creaminess.
Instructions
- In a large pot, bring the water to a boil. Stir in 1 tablespoon of salt until dissolved.
- Cook the pasta until it's soft but not mushy, about 12 to 14 minutes.
- Drain and let it cool.
- Drain the pasta into a colander and rinse with cold water until cool, about 1 minute.
- Shake to drain excess water, then add the pasta to a large bowl.
- Stir in the carrots, celery, onion, relish, rice vinegar, honey, ¾ teaspoon salt, and black pepper.
- Allow the mixture to sit for 5 minutes for the flavors to intermingle.
- Stir in the mayonnaise until everything is well combined.
- Cover the salad and refrigerate until ready to serve.
- The dressing will thicken as it chills.
- Stir the salad before serving and season with additional salt and pepper to taste if needed.
Notes
- For the best flavor, make sure to chill the salad before serving and consider using full-fat mayonnaise for creaminess.
- If the salad seems dry, stir in more mayonnaise before serving.
Nutrition
Calories: 450kcalCarbohydrates: 45gProtein: 8gFat: 27gSaturated Fat: 4gSodium: 600mgFiber: 2gSugar: 5g
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