Hawaiian Macaroni Salad with Carrots and Onion
This island-style macaroni salad draws from Hawai‘i’s plate lunch tradition—creamy, gently tangy, and generously dressed so every elbow is plush and tender. Grated carrot lends sweetness and crunch, while finely minced onion gives a soft aromatic bite. The key is cooking the pasta well past al dente, then seasoning it while hot so it drinks in vinegar and mayo for an authentically luscious texture.
Equipment
- Large pot (at least 6 qt)
- Colander
- Large mixing bowl
- Whisk
- Box grater
- Chef's Knife
- Cutting board
- Measuring cups and spoons
- Rubber Spatula
- Sheet pan (optional, for quick cooling)
Ingredients
Salad & Dressing
- 2 tbsp kosher salt for the pasta water
- 1 lb elbow macaroni
- 2 tbsp apple cider vinegar
- 2 cups mayonnaise Best Foods or Hellmann’s preferred
- ½ cup whole milk plus more as needed to loosen
- 2 tsp granulated sugar
- 1 tsp kosher salt for the dressing, plus more to taste
- ½ tsp freshly ground black pepper
- 1 cup carrots, coarsely grated about 2 medium
- ¼ cup yellow onion, finely minced about 1/2 small; rinse briefly if very sharp
Instructions
- Bring water to a boil: Fill a large pot with 4–5 qt of water and bring to a rolling boil (212°F / 100°C). Season the water with 2 tbsp kosher salt.
- Cook the macaroni: Add the elbow macaroni, stir, and cook at a lively boil until very tender—past al dente—about 12–15 minutes. The elbows should be soft with no chalky core.
- Drain and season hot: Drain well and return the pasta to the warm pot. Sprinkle over the apple cider vinegar and toss to coat. Let the pasta steam off for 5 minutes; for quicker cooling, spread onto a sheet pan for 5–10 minutes until just warm.
- Whisk the dressing: In a large bowl, whisk mayonnaise, whole milk, sugar, kosher salt, and black pepper until smooth and fully emulsified, 30–45 seconds.
- Coat the pasta: Add the warm (not hot) macaroni to the bowl and fold with a rubber spatula until every piece is glossy and coated, 1–2 minutes.
- Add vegetables: Fold in the grated carrots and minced onion until evenly distributed. Taste and adjust seasoning with additional salt and pepper if needed.
- Chill to meld: Cover and refrigerate until the dressing thickens slightly and the flavors marry, at 38°F / 3°C for at least 30 minutes (up to 24 hours). Stir once midway if chilling longer than 1 hour.
- Finish and serve: If the salad tightened up, loosen with a splash of milk and re-season to taste. Serve cool, not icy-cold, alongside plate-lunch favorites or as a picnic side.
Notes
- Cook the macaroni softer than typical pasta salads; this signature tenderness lets it absorb dressing without drying out.
- Season the pasta while warm with vinegar so the tang penetrates—don’t skip this step.
- Use a full-fat mayonnaise (Best Foods/Hellmann’s) for authentic body and shine. If substituting, expect a thinner texture.
- For a gentler onion bite, rinse minced onion under cold water and pat dry, or microplane a tablespoon directly into the bowl.
- Texture tuning: Add 1–3 tbsp more milk after chilling if the salad feels dense; it should be creamy and softly spoonable.
- Make-ahead: Best after 4–8 hours in the fridge; keeps 3 days. For food safety, limit time at room temperature to under 2 hours.
- Ratio cue: For 1 lb pasta, aim for ~2 cups mayo, ~1/2 cup milk, and ~1 1/4 cups total mix-ins.
Nutrition
Calories: 614kcalCarbohydrates: 46gProtein: 9gFat: 43gSaturated Fat: 7gPolyunsaturated Fat: 25gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 25mgSodium: 2411mgPotassium: 224mgFiber: 2gSugar: 5gVitamin A: 2735IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Feedback is key!Rate this Recipe !