Hawaiian Macaroni Salad
A creamy, tangy Hawaiian macaroni salad made with soft pasta, a rich mayo dressing and finely grated vegetables. Perfect for BBQs, meal prep or as a classic side dish.
Servings: 6 serves
Ingredients
- 250 g macaroni pasta
- 1 tablespoon rice wine vinegar
- 1 medium carrot finely grated
- 1 small brown or white onion finely grated
- 1 spring onion finely diced
- 1 stalk celery finely diced
- ¾ cup mayonnaise
- ¼ cup milk
- 1 teaspoon sugar
- Salt to taste
- White pepper to taste
Optional additions
- Finely diced imitation crab (my fave!)
- Tinned tuna
- Peas or corn
Instructions
- Cook the macaroni in well salted boiling water for 2 minutes longer than the packet instructions. The pasta should be soft rather than al dente.
- Drain and while still warm, stir through the rice wine vinegar. Set aside to cool slightly.
- Add the grated carrot, grated onion, spring onion, celery and any optional add-ins. Mix to combine.
- In a separate bowl, whisk together the mayonnaise, milk, sugar, salt and white pepper until smooth.
- Pour the dressing over the pasta and mix until evenly coated.
- Cover and refrigerate for at least 1–2 hours before serving.
Notes
- For the best texture, slightly overcook the pasta. This gives the salad its classic soft, creamy finish.
- Dressing the pasta while warm helps it absorb more flavour.
- The salad will thicken in the fridge. Stir through a splash of milk before serving if needed.
- Use a good quality whole egg mayonnaise for the best flavour.
- Best served chilled.