Description
A classic Hawaiian macaroni salad featuring tender elbow macaroni tossed with creamy mayonnaise, grated onion, shredded carrots, and diced celery. This comforting and flavorful side dish is a staple in Hawaiian cuisine, perfect for picnics, barbecues, and family gatherings.
Ingredients
Scale
Salad Ingredients
- 1 lb elbow macaroni
- ¼ cup finely grated onion
- 1 or 2 carrots, grated
- 1 or 2 ribs celery, diced
- 2½ cups mayonnaise
- Salt and pepper, to taste
Instructions
- Cook the macaroni: Bring a large pot of water to a boil over high heat. Add the elbow macaroni and cook for 1 to 2 minutes longer than the package directions indicate to ensure the pasta is tender but not mushy. Drain the macaroni and set it aside to cool.
- Prepare the vegetables: Using a box grater, finely grate the white onion and carrots separately. Then, dice the celery ribs into small pieces to add crunch and flavor.
- Mix the salad: In a large bowl, combine the grated onion along with its juices, grated carrots, diced celery, and mayonnaise. Stir well to evenly distribute the ingredients. Fold in the cooled macaroni thoroughly to coat all the pasta with the creamy mixture. Season the salad with salt and freshly ground black pepper according to your taste preferences.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least an hour before serving. This chilling step allows the flavors to meld beautifully and the salad to firm up for optimal texture and taste.
Notes
- You can adjust the amount of mayonnaise depending on your preferred creaminess.
- For added flavor, some recipes include a splash of white vinegar or sugar, but this version keeps it simple and traditional.
- Make sure to rinse the cooked macaroni under cold water to stop the cooking process and prevent sticking before mixing.
- This salad tastes even better the next day, so consider making it ahead of time.
