HAWAIIAN MACARONI SALAD
This salad is usually served on the plate lunches in Hawaii. This is just a basic recipe. You can add anything such as boiled eggs, tuna, peas, etc. to make it your own. I got this recipe off the net. Let me know what you think!
Provided by Iron Woman
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 534.5, Fat 21.4, SaturatedFat 3.5, Cholesterol 17.4, Sodium 435.8, Carbohydrate 74.3, Fiber 2.7, Sugar 6.2, Protein 11.4
HAWAIIAN MACARONI SALAD
Enjoy a taste of tropical flavor with this Hawaiian Macaroni Salad. This sweet and tangy salad is the perfect side dish. Try this Hawaiian Macaroni Salad at your next cookout or potluck; it's sure to be a hit with your family and friends.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Cook macaroni in saucepan of boiling water 15 min.
- Meanwhile, mix mayo, milk, vinegar, sugar and pepper until blended.
- Drain macaroni; place in large bowl. Add vegetables and mayo mixture; mix lightly.
- Refrigerate 2 hours.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
HAWAIIAN MACARONI SALAD
Mac Salad (also called Macaroni Salad or Hawaiian Macaroni Salad) is a popular side dish in Hawaii. This is a classic version that is easy to make with pantry staples. It is onolicious and endlessly adaptable. Enjoy it as a side dish or part of a plate lunch!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 15m
Number Of Ingredients 7
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!
HAWAIIAN MACARONI SALAD (MAC SALAD)
Hawaiian Mac Salad is a staple in a Hawaiian plate lunch. This classic side dish features elbow macaroni smothered in a mayonnaise dressing with grated carrot and onion. It's the perfect tangy and creamy counterpart to any meal.
Provided by Victoria
Time 1h30m
Number Of Ingredients 8
Steps:
- In a pot of boiling salted water, cook the macaroni according to package directions (see notes). Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
- In a small bowl, whisk together the mayonnaise, milk, and sugar. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or overnight. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.
Nutrition Facts : Calories 443 kcal, Carbohydrate 30 g, Protein 5 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 306 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 28 g, ServingSize 1 serving
AUTHENTIC HAWAIIAN MACARONI SALAD
This Hawaiian Macaroni Salad is the real deal. A no-frills, creamy mac salad that is the perfect side dish for any BBQ or Luau!
Provided by Erica Walker
Categories Side Dish
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 563 kcal, Carbohydrate 37 g, Protein 7 g, Fat 43 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 370 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HAWAIIAN MACARONI SALAD
You're gonna want to dive into this macaroni salad! Our Hawaiian Macaroni salad is bursting with tropical flavor, thanks to the addition of pineapple and carrot. And, since this macaroni salad recipe features chunks of ham, it's filling enough to eat on its own!
Provided by Ginsburg Enterprises
Categories Misc. Salads
Number Of Ingredients 10
Steps:
- In a large bowl, combine macaroni, pineapple chunks, ham, carrots, and scallions; set aside.
- In a small bowl, whisk reserved liquid, the mayonnaise, sour cream, vinegar, sugar, and salt. Pour over pasta mixture and mix until evenly coated. Serve or chill until ready to serve.
HAWAIIAN-STYLE MAC SALAD WITH EGGS AND POTATOES
A necessary side to go with any heavy dish like kalbi, katsu, teriyaki chicken, etc. This is the perfect recipe to use a starting base to add in many more additions like tuna, imitation crab, etc.
Provided by Ono Hawaiian Recipes
Categories Side Dish
Time 58m
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a rolling boil. Add in the maracroni and cook it past al dente. About 10-15 minutes. Drain and transfer to a boil and let it chill the fridge for the time being.
- Bring another pot of lightly salted water to a boil and add in the potatoes. Let it boil until all of the potatoes are cooked through. About 5-8 minutes. Drain and transfer it to a large mixing bowl.
- In the mixing bowl with the potatoes combine it with the hardboiled egg and mayonnaise. Then add in the macaroni, onions, carrot, salt, and pepper. Mix until it has combined well.
- Let it set in the fridge for 20-40 minutes before serving. Adjust more mayonnaise to your liking, and enjoy!
HAWAIIAN MACARONI SALAD (L&L BBQ COPYCAT)
This Hawaiian Macaroni Salad is so good, it's addictive. Easy to make, feeds a crowd, and tastes awesome. Don't be surprised when people go back for seconds and thirds of this mac salad.
Provided by Chew Out Loud
Categories Side Dish
Number Of Ingredients 8
Steps:
- Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.
- Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.
Nutrition Facts : Calories 308 kcal, Sugar 2.7 g, Sodium 353.9 mg, Fat 21.1 g, SaturatedFat 3.3 g, TransFat 0.1 g, Carbohydrate 25 g, Fiber 1.9 g, Protein 4.3 g, Cholesterol 11.6 mg, ServingSize 1 serving
HAWAIIAN MACARONI SALAD
Steps:
- While the cooked, drained macaroni is still hot, add the cooked macaroni, grated carrots, grated onion, apple cider vinegar, kosher salt and pepper to a large mixing bowl. Gently stir to completely incorporate the salad. Cover the mixing bowl and let the mixture sit for 10 to 15 minutes.
- Using a small mixing bowl, whisk together the mayonnaise, milk and sugar until smooth.
- Gently fold the dressing into the macaroni salad. Cover and chill in the refrigerator for 2 hours to overnight. Before serving, gently stir the macaroni salad.
Nutrition Facts : Calories 565 kcal, Carbohydrate 37 g, Protein 7 g, Fat 43 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 601 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 35 g, ServingSize 1 serving
HAWAIIAN MACARONI SALAD
I had to figure out how to make Hawaiian Macaroni Salad at home because my husband was getting tired of ordering enough for our whole family from a local restaurant. Sometimes I use green onions and serve the salad with a drizzle of teriyaki sauce and a sprinkle of sesame seeds. -Blaine Kahle, Florence, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 464 calories, Fat 33g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 353mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
HAWAIIAN MACARONI SALAD
Simple and tasty macaroni salad just like you'd get at a Hawaiian restaurant. No fruit in this salad, just macaroni, carrot, and dressing. Very yummy and easy to make.
Provided by Jessica Daulton
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 2h25m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 465 calories, Carbohydrate 41.3 g, Cholesterol 14.7 mg, Fat 30.1 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 4.6 g, Sodium 231.7 mg, Sugar 2.5 g
HAWAIIAN MACARONI SALAD
Steps:
- MAKE DRESSING: Whisk 1½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt, and 2 teaspoons pepper in bowl. COOK PASTA: 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 and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely. MAKE SALAD: Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.
HAWAIIAN MACARONI SALAD
Tender macaroni, crunchy carrots, tangy apple cider vinegar, aromatic green onion, and flavorful mayo are combined to create this simple, delicious, authentic Hawaiian macaroni salad recipe. Light, bright, and creamy, this macaroni salad is a refreshing side dish perfect to pair with any meal.
Provided by Anjali Shah
Categories Appetizer Side Dish Snack snacks
Time 30m
Number Of Ingredients 9
Steps:
- Cook macaroni as directed on the packaging. Drain and pour into a mixing bowl.
- Pour the vinegar over the macaroni and stir to combine. Add the carrot, green onion, salt and pepper and stir.
- In a separate bowl mix together the mayo, milk and sugar.
- Fold the mayo mixture into the macaroni. Allow to cool before covering and storing in the fridge to chill completely.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition Facts : ServingSize 1 cup, Calories 246 kcal, Carbohydrate 27 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 444 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 8 g
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- Combine all dressing ingredients in a medium bowl and whisk together until smooth. Cover and refrigerate until needed.
- Bring a large pot of salted water to a boil on the stove over high heat, then cook the macaroni noodles in it according to package directions. Except add an additional 5 minutes to the cooking time so the pasta will be very soft and plump and can absorb the dressing better.
- Drain the macaroni well in a colander, then return it to the pot and add the apple cider, stirring until the warm pasta absorbs the vinegar. Cover with a lid and let sit for 20 minutes.
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5/5 (11)Calories 769 per servingCategory Salad
- In a small mixing bowl, whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, salt and pepper. Set aside.
- In a large pot, bring 4 quarts of water to a roiling bowl. Add pasta and 1 Tablespoon of salt to the water and cook the pasta for 15 minutes, until it's fat and very soft. Drain pasta and pour it back into the dried pasta pot. Pour vinegar over pasta and stir until it's evenly distributed and absorbed. Pour pasta into a bowl and cool for 10 minutes. Add the milk and mayonnaise mixture and stir until evenly combined, then cool completely.
- Add the grated onions, carrots, celery, (ham, pineapple, green onion~if using) and the remaining milk and mayonnaise to the pasta and mix until evenly distributed. Cover and refrigerate for at least 1 hour for up to 2 days. Adjust seasoning if necessary and serve.
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- In a pot over medium heat, bring about 4 quarts of water to a boil. Add elbow macaroni and cook according to the package's direction.
- While still hot, drizzle the apple cider vinegar and add the carrots and onions. Gently toss to evenly distribute and let stand for about 10 to 15 minutes.
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- In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
- Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
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5/5 (22)Total Time 1 hr 35 minsCategory Side DishCalories 576 per serving
- Cook the pasta according to package instructions and then drain well. Place hot pasta in a large bowl and sprinkle with the apple cider vinegar, stirring to coat. Let the pasta absorb the vinegar and cool for about 10 minutes.
- Meanwhile whisk together 2 cups mayo, 1/2 cups milk, sugar, salt and pepper. Fold the macaroni salad into the dressing, stirring to coat and then let cool completely.
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