Polynesian Inspired 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.

POLYNESIAN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before serving.

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.

HAWAIIAN MACARONI SALAD

Steps:

• Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.
• Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.
• Cover and refrigerate for 30 minutes. Gently stir, and top with more green onion, if you like.

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.

POLYNESIAN SALAD

Steps:

• In a large bowl, mix peas, rice, shrimp, celery and green onion.
• Mix all the dressing ingredients together and mix well.
• When ready to serve pour over salad and add chow mein noodles.
• toss lightly.
• Both can be prepared day before.

GRECIAN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, oregano, zest, mustard, salt and pepper. In a large bowl, combine feta, cucumber, onion, tomatoes, olives and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

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.

MIDDLE EASTERN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a small skillet, cook lamb over medium heat until no longer pink, 6-7 minutes, breaking into crumbles; drain. Set aside to cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine chickpeas, onion, za'atar seasoning, macaroni and lamb. Add dressing; gently toss to coat. , Refrigerate until serving. Top with yogurt and lemon zest if desired.

CHEF JOHN'S CLASSIC MACARONI SALAD

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

HAWAIIAN PLATE LUNCH MACARONI POTATO SALAD -- THE REAL DEAL

Steps:

• Cook macaroni according to package directions; drain.
• Separate egg yolks from egg whites.
• In a small bowl, mash yolks and chill.
• Chop egg whites; put into a large bowl with macaroni and potatoes.
• Stir in salt and vinegar; chill overnight.
• Add egg yolks and remaining ingredients; gently mix into macaroni mixture.
• Chill.