Hawaiian Macaroni Salad only has 6 ingredients but sometimes simple is the best. This salad is perfect – make some for National Salad Month. It will go fast!
- 1 pound macaroni
- 2 tablespoons apple cider vinegar
- 2 carrots shredded
- 1/4 cup onion shredded (optional)
- 2 1/2 cups Mayonnaise Best Foods or Hellman’s mayonnaise (no substitutes!)
- 1/4 cup milk
- 2 teaspoon sugar
- kosher salt and pepper to taste
Cook macaroni according to package directions*. Drain well and place macaroni in a large bowl
While macaroni is still hot, stir in vinegar and carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two**.
One recipe said to cook the pasta really well and another said to cook it al dente. Al Dente pasta will absorb more moisture from the dressing
One recipe suggested saving about 1/2 cup f the dressing to add to after it comes out of the fridge**
There are a few other ingredients you can add like celery, extra onion, potatoes, fresh crab, or relish, but the basic recipe is the true Hawaiian Mac Salad.