Hawaiian Macaroni Salad
When we were in Hawaii, we had a Hawaiian Macaroni Salad that was creamy, with a slight tang. This salad dressing is creamy, with just the right balance of acidity from vinegar. The carrots, scallions and celery gives the salad a nice crunch. This is Hawaiian comfort food at its best, and it really simple to make.
Servings 8
Ingredients
- 2 cups whole milk see note
- 2 cups mayonnaise see note
- 1 tablespoon brown sugar
- 2 teaspoons pepper
- ½ teaspoon table salt plus salt for cooking pasta
- 1 pound elbow macaroni
- ½ cup cider vinegar see note
- 4 scallions sliced thin
- 1 large carrot peeled and grated
- 1 celery rib chopped fine
Instructions
- Whisk milk, mayonnaise, sugar, pepper, and ½ teaspoon salt together in bowl. Reserve and refrigerate 1 cup dressing for finishing salad. Set both aside.
- Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta in colander and shake to remove excess water.Transfer pasta to large bowl, add vinegar, and toss until vinegar is absorbed. Let pasta cool for 10 minutes.
- Stir remaining dressing (larger portion) into pasta mixture until combined. Stir in scallions, carrot, and celery until combined. Cover and refrigerate until fully chilled, about 1 hour. Stir in reserved 1 cup dressing. Season with salt and pepper to taste. Serve.
Notes
Low-fat milk or mayonnaise will make the dressing too thin.
Add about half the cider vinegar, and adjust to your liking. You can always add more!
You could add pineapple, if you wish.
Recipe source: Cook's Country