Classic Macaroni Hawaiian Salad is a delightful dish that brings a touch of tropical flair to your table. This colorful salad combines pasta with fresh vegetables and a creamy dressing, making it perfect for picnics, potlucks, or just as a side dish with dinner. The contrast of flavors and textures is not only pleasing to the palate but also visually appealing.
Why Make This Recipe
Making Classic Macaroni Hawaiian Salad is a great way to enjoy a refreshing and filling dish. It is easy to prepare and requires simple ingredients that are often already in your kitchen. This salad is also versatile; you can serve it at family gatherings, barbecues, or as a tasty lunch option. Plus, it can be made in advance, allowing the flavors to meld beautifully.
How to Make Classic Macaroni Hawaiian Salad
Ingredients:
- 1 pound elbow macaroni, uncooked
- 3 tablespoons apple cider vinegar
- 2 large carrots, peeled and grated
- 2 ribs celery, finely chopped
- ½ medium sweet onion, finely grated
- 1 bunch green onions, sliced
- 2 cups mayonnaise
- 1 cup half and half
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
Directions:
- Boil a large pot of salted water and cook the elbow pasta for 3 minutes longer than the package directions say for al dente. Drain the cooked pasta using a colander and place it into a large bowl.
- Drizzle apple cider vinegar over the warm pasta and gently mix. Let it cool.
- In a separate bowl, mix grated carrots, chopped celery, both types of onions, mayonnaise, half and half, sugar, salt, pepper, and paprika until well combined. Adjust seasoning to taste.
- Pour the mixture into the bowl with the cooled pasta and gently fold until coated.
- Cover with plastic wrap and refrigerate for 2 to 4 hours or preferably overnight.
- Before serving, sprinkle with freshly chopped green onions or parsley and serve chilled.
How to Serve Classic Macaroni Hawaiian Salad
Serve Classic Macaroni Hawaiian Salad chilled as a side dish. It pairs well with grilled chicken, fish, or as part of a buffet spread. You can garnish it with extra green onions or fresh parsley for added color.
How to Store Classic Macaroni Hawaiian Salad
Store any leftovers in an airtight container in the refrigerator. The salad will last for up to 3 days. However, the texture may change slightly as it sits, so it is best enjoyed within a couple of days.
Tips to Make Classic Macaroni Hawaiian Salad
- For a bit of crunch, consider adding chopped bell peppers or sweet pickles.
- You can swap out the elbow macaroni for a different pasta shape, such as shells or rotini, if you prefer.
- Taste and adjust the seasonings according to your preference before serving.
Variation
Feel free to add diced apples or pineapple to the salad for a sweeter taste. You can also include diced cooked chicken or turkey for a heartier option.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as shells or fusilli.
2. How long can I keep the salad in the fridge?
The salad can be stored in the refrigerator for up to 3 days.
3. Can I make this salad ahead of time?
Yes, it’s best to make this salad a few hours or even a day before serving to let the flavors develop.
Classic Macaroni Hawaiian Salad is a fun and tasty dish that everyone will love. Enjoy making it and sharing it with your friends and family!
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Classic Macaroni Hawaiian Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful salad combining pasta, fresh vegetables, and a creamy dressing, perfect for picnics and potlucks.
Ingredients
- 1 pound elbow macaroni, uncooked
- 3 tablespoons apple cider vinegar
- 2 large carrots, peeled and grated
- 2 ribs celery, finely chopped
- ½ medium sweet onion, finely grated
- 1 bunch green onions, sliced
- 2 cups mayonnaise
- 1 cup half and half
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
Instructions
- Boil a large pot of salted water and cook the elbow pasta for 3 minutes longer than the package directions say for al dente. Drain the cooked pasta using a colander and place it into a large bowl.
- Drizzle apple cider vinegar over the warm pasta and gently mix. Let it cool.
- In a separate bowl, mix grated carrots, chopped celery, both types of onions, mayonnaise, half and half, sugar, salt, pepper, and paprika until well combined. Adjust seasoning to taste.
- Pour the mixture into the bowl with the cooled pasta and gently fold until coated.
- Cover with plastic wrap and refrigerate for 2 to 4 hours or preferably overnight.
- Before serving, sprinkle with freshly chopped green onions or parsley and serve chilled.
Notes
For added crunch, consider adding chopped bell peppers or sweet pickles. This salad is versatile; feel free to add diced apples or pineapple for a sweeter taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: macaroni salad, Hawaiian salad, side dish, picnic food, pasta salad
