Tangy Hawaiian Macaroni Salad
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A creamy, tangy twist on classic Hawaiian macaroni salad. Soft elbows tossed hot with shredded carrots and onions, vinegar bites mellowing as it rests. Mayonnaise and milk bring richness, balanced by a pinch of sugar. Macaroni not mushy, just tender with bite. Chill deepens flavor, mayonnaise thickens. Nutrients moderate fat, good protein, and a hit of Vitamin A from carrots.
Prep:
25 min
Cook:
20 min
Total:
Servings:
10 servings
#Hawaiian
#pasta salad
#macaroni
#cold salad
#make ahead
#summer dishes
#easy sides
Macaroni salad, Hawaiian style, but with my riff. Not too sweet. That vinegar bite punches through the creamy mayo, making each bite lively. Back when I first tried to nail that Hawaiian feel, I always found the pasta too soft, almost mushy. That’s a no-go. You want perfect al dente hold. Stir pasta hot, not cold. It soaks in the tang and settles the texture. Carrots here are shredded fine, not chunky; makes it a tease for the teeth. Onion’s grated, sharp but mellowing as it sits with vinegar. Not plain mayo, but milk thins and smooths the dressing without watery mess. Brown sugar, a trick I snagged from old recipes, brings subtle depth. Chill time is sacred. Don’t skip patience. Flavors marry, dressing thickens, and texture sings. Fail on timing and it’s flat or runny. Simple but watchful.
Ingredients
- 8 ounces elbow macaroni
- 1 cup finely shredded carrots
- 1/2 cup grated white onion
- 1/4 cup apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup mayonnaise
- 1/3 cup whole milk
- 1 tablespoon brown sugar
About the ingredients
If elbow pasta not handy, small shells work great; they hold dressing well. Don’t overcook pasta; test after 8-9 minutes with a bite, firm but not chewy. Grated yellow or red onion acceptable, but white onion has that sharp acidic punch I prefer. Apple cider vinegar can swap for mild white vinegar but expect slightly different tang. Kosher salt preferred; regular table salt works, just use less because it’s more concentrated. Mayonnaise—use full fat, not light; texture suffers otherwise. If whole milk missing, half-and-half or cream diluted with milk balances richness without heaviness. Brown sugar swap: white sugar plus tiny bit molasses or honey. Carrots can be peeled or unpeeled, but fresh and crisp is key. Drain pasta well—no excess water or salad dilutes and turns watery over time. If in a rush, toss salad uncovered to cool faster but this needs at least some rest time for flavors to bind.
Method
- Cook 8 ounces elbow macaroni in boiling salted water. Stir gently now and then to avoid sticking. Pasta tender yet with slight bite. Drain immediately; residual heat is crucial.
- Dump hot drained macaroni into a large bowl. Add shredded carrots, grated onion, apple cider vinegar, salt, and pepper. Stir gently but thoroughly. Let it rest uncovered 12 minutes or until steam fades and flavors hold.
- Meanwhile, whisk mayonnaise, milk, and brown sugar in smaller bowl. Brown sugar adds deeper caramel tone versus plain white. Adjust sweetness last minute if needed.
- Fold dressing into cooled mac mix very carefully. Prevent breaking pasta. Once combined, cover bowl tightly and refrigerate at least 2 hours, up to 16. Chilling melds acid and cream, thickens dressing.
- Before serving, stir gently once more. Look for creamy coating on each elbow, not clumpy dressing pools. Texture is key.
Cooking tips
Pasta timing is everything; don’t rely solely on the clock. Visual cues include slightly swollen pasta, surface slightly wrinkled but holding shape. Stirring immediately after draining while pasta’s hot traps clinging starch; this helps marinade stick better. The vinegar step jumpstarts flavor infusion, resting 10-15 minutes lets acidity penetrate. Skipping this leads to bland salad center. Whisk mayo dressing until totally smooth; avoid lumps or cold clumps, or mouthfeel suffers. Folding, not stirring vigorously, prevents pasta breakage and mush. Cover tightly to avoid fridge odors and drying skin. Rest in cold for minimum 2 hours; I prefer overnight for full flavor depth. Before serving, gentle stir revives creaminess, checks for mix-ins settling. If carrot or onion settles at bottom, redistribute carefully but totally. Leftovers improve a day later, freezing not advised — mayo can separate. Watch for excess liquid; if watery, drain slightly or add a spoonful of mayo and stir to rebind.
Chef's notes
- 💡 Cook elbow macaroni just shy of soft mush. Watch boiling water bubbles, swirl noodles gently. Drain quick — steam heat finishes cooking off stove. Hot starch clings better to dressing; skip cold rinsing.
- 💡 Let macaroni rest post vinaigrette add. Fifteen minutes, uncovered, cools steam away. Bite sharpens, vinegar fades a bit. Texture firms edges. No rest? Salad feels one-note, flat-ish under mayonnaise’s weight.
- 💡 Whisk mayo, milk, and brown sugar till uniform. Brown sugar brings deeper complexity than white; caramel notes cut vinegar’s punch subtly. Milk thins mayo just enough; avoids watery dressing pitfalls. Half-and-half works if no whole milk.
- 💡 Gentle folding after mixing dressing in cold salad. Fold, don’t stir. Pasta breaks fast if careless. Avoid puddly dressing. Cover tightly in fridge minimum two hours. Chilling melds acid and cream; dressing thickens, flavor deepens with time.
- 💡 Add-ons? Pineapple chunks or diced ham tossed before chilling. Jalapeño minced into mayo dressing gives mild poke. Greek yogurt swaps half mayo for tangy thickness. Texture tweak: thick, but salad holds well. Avoid stirring frenzy after dressing.
Common questions
Elbow macaroni mushy?
Overcooked mostly. Drain fast. Watch pasta shape — slight wrinkles showing. Bite test after 8 minutes. Firm center with giving bite. Rinse no; hot sticky starch helps dressing bind.
Can I swap vinegar?
Apple cider main choice; mild white vinegar works too, but tang differs. Try half cider, half white for softer acid. Lemon juice too sharp, avoid on first run. Adjust sugar to balance acidity.
Dressing too runny?
Chill longer; mayonnaise thickens when cold. Stir gently after fridge. Add spoonful mayo if watery. Drain pasta well, no excess water or salad thins out. Skip milk if runny persists, use less or switch cream.
How to store leftovers?
Fridge only, covered tight to avoid smells. Salad thickens but flavor holds next day better. Freeze not advised—mayo separates, mess. Toss gently before serving. If watery after chilling, drain slightly or add mayo, stir again.
