Create the ultimate Hawaiian macaroni salad featuring perfectly cooked noodles tossed in a creamy, tangy-sweet dressing, shredded carrots, and chopped red onion.
Servings : 8servings
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Chill Time 2 hourshrs
Total Time 2 hourshrs20 minutesmins
Ingredients
2teaspoonssalt,for the pasta water
1poundmacaroni pasta,feel free to use gluten-free pasta
1½cupsmayonnaise
¼cuphalf and half
1tablespoonDijon mustard
½tablespoonsapple cider vinegar
1½tablespoonshoney
½teaspoonsalt
2largecarrots,shredded
½mediumred onion,finely chopped
1cupchopped fresh parsley,optional
additional salt and pepper to taste
Instructions
Cook the pasta. Bring a large pot of water to a boil. Add the salt to the pot followed by the pasta. Cook the pasta per the package’s instructions until al dente. Drain and transfer the pasta to a large mixing bowl.
Make the dressing. Whisk together the mayo, half and half, Dijon, apple cider vinegar, honey, and salt.
Put it all together. Add the dressing, carrots, red onion, and parsley to the bowl with the pasta and gently toss until everything is well combined.
Season. Taste the mac salad and stir in extra salt and/or pepper if needed.
Chill. Cover the bowl and chill for at least 2 hours before serving.
Notes
Salt the water to avoid bland pasta and salad.
Cook the pasta al dente so it doesn’t fall apart when mixed with the dressing.
Chill the salad—it enhances its taste as the dressing melds with the pasta and softens the veggies.
Add crispy bacon, shredded pork, fried spam, ham, or hard-boiled eggs.
Store leftovers sealed tight in the fridge for up to 5 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: Hawaiian
Keyword: hawaiian mac salad, hawaiian mac salad recipe, hawaiian macaroni salad