Hawaiian Mac Salad Recipe By Tasty Food

HAWAIIAN MAC SALAD RECIPE BY TASTY

Steps:

• Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
• In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
• Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
• To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
• Garnish with the scallions before serving.
• Enjoy!

HAWAIIAN MACARONI SALAD

Steps:

• Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
• Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
• Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!

AUTHENTIC HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
• While macaroni is still hot, sprinkle on vinegar and add 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.

HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.

HAWAIIAN MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Combine the macaroni, mayonnaise, milk, and carrot in a large bowl; mix until macaroni is well coated. Add more mayonnaise for a wetter consistency. Season with salt and pepper.
• Chill in the refrigerator for at least 2 hours, or up to overnight.

BASIC HAWAII MAC SALAD

Steps:

• 1. Prepare macaroni according to instructions on box. Afterwards, rinse with cold water and drain again. Let cool for about 10-15 minutes. The pasta: Cook 1 pound elbow macaroni (for really local Hawaiian style, cook until soft and fat, but you can go al dente if you prefer).
• 2. Add finely chopped Carrot and mix well. Add finely chopped onions and mix well. The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced-grated. It should be liquidy (this is how they do it at Diner's, a local eatery in Kalihi).
• 3. Combine mayonnaise and milk. mix well, then add to macaroni. Add salt, pepper and paprika to taste. The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.
• 4. Taste test the mayo and milk combo. Add more mayo or milk to suit your tastes. Salt and pepper, to taste. Stir well; refrigerate.
• 5. Chill before serving.

HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni till tender.
• Add grated carrots, mayonnaise, and milk till well coated. Salt & Pepper to taste. Use more mayonnaise if needed.
• Chill in refrigerator.
• When ready to serve, add more mayonnaise to keep salad from drying out.