Description
Hawaiian Mac Salad is a classic, creamy, and tangy side dish that perfectly complements any barbecue, plate lunch, or family meal. This flavorful salad is made with elbow macaroni, mayo, and crunchy vegetables, with a deliciously sweet and tangy dressing that ties everything together. Ideal for potlucks, summer parties, or just a comforting weeknight dinner, this easy-to-make dish will quickly become a favorite at your table. 🌟
Ingredients
The ingredients in this Hawaiian Mac Salad are simple yet packed with flavor, creating the perfect balance of creamy, tangy, and crunchy. Here’s what you’ll need:
For the Salad:
- 2 cups elbow macaroni 🍝 (uncooked)
- 1/2 cup finely shredded carrots 🥕
- 1/2 cup finely chopped celery 🌿
- 1/4 cup finely chopped onion 🧅 (sweet onion works best)
- 1/4 cup sweet pickle relish 🥒
- 2 boiled eggs 🥚 (optional for extra richness)
- 1/2 cup peas 🌱 (optional, for added texture)
- 1/4 cup green onions 🧄 (optional garnish)
For the Dressing:
- 1 1/2 cups mayonnaise (use full-fat mayo for creaminess) 🥄
- 2 tbsp apple cider vinegar 🍋
- 1 tsp Dijon mustard (optional, for a tangy kick)
- 1 tsp sugar (optional, for sweetness)
- Salt and pepper to taste 🧂
Instructions
Follow these easy steps to create the best Hawaiian Mac Salad you’ve ever tasted.
Step 1: Cook the Macaroni 🍝
Begin by cooking the elbow macaroni in a large pot of salted boiling water. Cook the pasta for about 8-10 minutes until it is al dente (firm but tender). Drain the pasta and rinse it under cold water to stop the cooking process. This will also help keep the pasta from becoming mushy when mixed with the dressing. Set it aside to cool.
Step 2: Prepare the Vegetables 🥕🌿
While the pasta is cooling, prepare the vegetables. Grate the carrots finely and chop the celery, onion, and green onions (if using). You can also chop the boiled eggs at this stage if you’ve decided to add them to the salad. Set all the vegetables and eggs aside in a bowl.
Step 3: Make the Dressing 🥄
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Whisk until the dressing is smooth and creamy. Taste the dressing and adjust the seasoning as needed. If you prefer a tangier flavor, you can add more vinegar or a squeeze of lemon juice.
Step 4: Combine the Salad 🥗
Once the pasta has cooled, transfer it to a large bowl. Add the prepared vegetables, boiled eggs (if using), and peas (optional). Pour the dressing over the salad and gently toss until everything is evenly coated.
Step 5: Chill ❄️
Cover the salad and refrigerate it for at least 1-2 hours before serving. Chilling the salad allows the flavors to meld and makes it even more refreshing. If you have time, you can let it chill overnight for the best flavor.
Step 6: Garnish and Serve 🍽️
Before serving, give the salad a quick stir to redistribute the dressing. Garnish with extra green onions or a sprinkle of paprika for added color and flavor. Serve the mac salad alongside your favorite grilled meats, seafood, or as a side dish to a plate lunch. Enjoy! 🌺
Notes
- Make it Ahead: This Hawaiian Mac Salad is even better the next day! Make it ahead and store it in an airtight container in the fridge for up to 3 days.
- Tuna Addition: For a protein boost, add 1 can of drained tuna to the salad. This will make it a more substantial meal.
- Vegan Version: For a plant-based version, substitute the mayo with vegan mayo or cashew cream and omit the eggs. You can also add some diced avocado for creaminess.
- Customize the Veggies: If you prefer a different vegetable, you can swap the carrots for bell peppers or use peas instead of sweet relish for a milder flavor.
- Texture Tips: For a smoother, creamier dressing, blend the mayo with a bit of Greek yogurt or sour cream.
- Prep Time: 15 minutes – Time to prepare the vegetables and dressing.
- Cook Time: 10 minutes – Time to cook the elbow macaroni.
- Category: Side Dish 🍽️
- Cuisine: Hawaiian 🏝️
Nutrition
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg