Hawaiian Macaroni Salad

Reproducing this recipe from the website “inspired2cook.com” which doesn’t seem to exist anymore. Here’s a link to the WaybackMachine if you want to see the original.

Ingredients

These will be used throughout the recipe

  • 2 Cups Whole Milk (not low-fat because it makes the dressing too thin)
  • 2 Cups Mayonnaise (not low-fat because it makes the dressing too thin)
  • 1 Tablespoon Brown Sugar
  • 1 pound Elbow Macaroni
  • 1/2 cup apple cider vinegar
  • 4 green onions, sliced thin
  • 1 large carrot, peeled and grated
  • 1 celery rib, chopped fine
  • Salt & Pepper

Make Dressing

Whisk the following in a bowl:

  • 1 ½ cups milk
  • 1 cup mayonnaise
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pepper

Cook Pasta

Bring 4 quarts of water to boil in a large pot. Add 1 tablespoon salt and the pasta and cook for about 15 minutes.

Make Salad Step 1

  1. Drain the pasta and transfer to a suitable sized bowl
  2. Mix 1/2 cup Apple Cider Vinegar into the pasta
  3. Cool Pasta – I usually cover it and put it in the fridge for about an hour
  4. Stir about half the dressing into the pasta
  5. Cool Completely – I usually cover it and put it in the fridge overnight

Make Salad Step 2

Add the following ingredients to the cooled salad and stir

  • the remaining half of the dressing
  • 4 Green Onions, sliced thin
  • 1 large carrot, peeled and grated
  • 1 celery rib, chopped fine
  • 1/2 cup milk
  • up to 1 cup mayonnaise (play around with this, could be you don’t want any, depends on how you want the consistency of the salad)
  • Salt and Pepper (to your liking, I usually grind bunch of pepper over the top so that the top is nicely speckled ?)

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