Island Style Macaroni Salad Food

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 ISLAND DRIVE-IN STYLE MACARONI / POTATO SALAD

Steps:

• Cook pasta, eggs, potatoes individually and let cool.
• Add all of the above ingredients in very large pot/bowl and toss together.
• Cover and referidgerate overnight to let the flavors meld together.
• Enjoy.

A DIFFERENT MACARONI SALAD

Steps:

• Combine first 6 ingredients, in this step include only the egg yolks leaving the whites.
• This is your sauce.
• Chop the whites of the eggs.
• Stir in remaining ingredients.
• Cover, chill (I always top this with a sprinkle of paprika).

ISLAND-STYLE MACARONI SALAD

Steps:

• Make Dressing: Whisk 1-1/2 cups milk, 1 cup mayonnaise, 1 tablespoon brown sugar, 1/2 teaspoon salt, and 2 teaspoons pepper in bowl. (Low-fat milk or mayonnaise will make the dressing too thin.)
• 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, carrots, pineapple, rasins, celery, 1/2 cup milk, and 1 cup 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.

ISLAND STYLE MACARONI SALAD

Steps:

• Boil macaroni until al dente, drain, rinse and cool. Add all other ingredients to cooled macaroni. Stir in mayonnaise. Best if made 24 hours ahead of time.

HAWAIIAN STYLE MACARONI SALAD

Steps:

• 1. Cook macaroni until soft and fat - rinse and drain and place in large bowl. While still warm, add vinegar and stir to combine. (Use a rubble spatula.) Let cool to room temperature.
• 2. In small bowl, stir mayonnaise, half of the milk and seasonings together.
• 3. Stir veggies and mayonnaise mixture gently into macaroni. Garnish with chopped green onion or parsley, if desired. Chill 2 hrs to overnight. (If it seems too dry when serving add a little extra mayo mixed with a bit of milk.)