Classic Macaroni Hawaiian Salad (Easy Homemade Recipe)

Macaroni Hawaiian Salad on a bue plate topped with chopped green onions.

5 from 1 vote

Classic Macaroni Hawaiian Salad (Easy Homemade Recipe)

This Classic Macaroni Hawaiian Salad is delicious and incredibly easy to whip up, making it perfect for any gathering, whether for summer cookouts or a cozy family dinner.

Prep Time10

Cook Time10

Cooling Time2

Total Time2 20

Course: Salad, Side Dishes

Cuisine: Hawaiian

Servings: portions

Calories: 35kcal

Author: Kim Schob

Ingredients

1 pound 16 ounce elbow macaroni, uncooked
3 tablespoons apple cider vinegar
2 large carrots peeled and grated
2 ribs celery single sticks, finely chopped
½ medium sweet onion finely grated
1 bunch green onions sliced
2 cups Mayonnaise Best Foods
1 cup half and half
2 teaspoons granulated sugar
1 ½ teaspoons salt or to taste
¾ teaspoon black pepper or to taste
½ teaspoon paprika

Cups - Metric

Instructions

First, boil a large pot of salted water and cook your elbow pasta 3 minutes longer than the package directions say for al dente. Once done, drain the cooked pasta using a colander and put the hot pasta into a large bowl.
1 pound 16 ounce elbow macaroni, uncooked
Next, drizzle some apple cider vinegar over the warm pasta and gently mix it with a wooden spoon. Let it cool while you prep the other ingredients.
3 tablespoons apple cider vinegar
Mix the carrots, celery, both types of onions, mayonnaise, half and half, sugar, salt, pepper, and paprika in a separate bowl. Give it a good stir until it’s well combined. Do a quick taste test and tweak the seasonings to your liking.
2 large carrots, 2 ribs celery, ½ medium sweet onion, 1 bunch green onions, 2 cups Mayonnaise, 1 cup half and half, 2 teaspoons granulated sugar, 1 ½ teaspoons salt, ¾ teaspoon black pepper, ½ teaspoon paprika
Now, pour this mixture into the bowl with the cooled pasta. Use a wooden spoon or spatula to gently fold everything until the pasta is nicely coated in the dressing.
Cover the bowl with plastic wrap and refrigerate for 2-4 hours to let the flavors meld. For the best results, let it chill overnight.
When you’re ready to serve, sprinkle a little bit of fresh chopped green onions or parsley on top. Serve it chilled, and enjoy!

Notes

Cook Pasta Properly: Ensure the pasta is slightly overcooked by about 3 minutes more than the package instructions for al dente. This allows the macaroni to absorb the dressing more effectively, giving the salad a creamy texture.
Use Fresh Ingredients: Opt for fresh, high-quality vegetables to maximize the crispness and flavor in your salad. Freshly chopped carrots, celery, and onions will make a noticeable difference.
Cool Pasta Completely: Let the pasta cool down completely after drizzling it with apple cider vinegar. This step prevents the mayonnaise dressing from becoming too runny when mixed with the warm pasta.
Mix Dressing Thoroughly: Ensure the dressing ingredients are thoroughly mixed before adding them to the pasta. This guarantees an even distribution of flavors throughout the salad.
Adjust Seasonings: Taste the dressing before mixing it into the pasta and adjust the seasonings as needed. Adding more salt, pepper, or sugar can help balance the flavors to your preference.
Fold Gently: When combining the pasta with the dressing, fold the ingredients gently to avoid breaking the pasta pieces and to keep the salad looking neat and appetizing.
Serve Chilled: Always serve the salad well-chilled. The flavors meld together beautifully when the salad is given ample time to rest in the refrigerator.

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