Hawaiian macaroni salad is a creamy, tangy, iconic comfort food that is practically synonymous with the state—you can find it all over the islands nestled alongside classics like kālua pig & cabbage, huli huli chicken, or an ahi tuna poke bowl.
Ingredients
-
Kosher salt
- 1/2 lb.
elbow pasta
- 1 c.
mayonnaise
- 1 tbsp.
apple cider vinegar
- 1 tsp.
granulated sugar
- 1/4 tsp.
ground black pepper
- 1
medium onion, grated (about 1/2 c.)
- 2
medium carrots, shredded (about 1/2 c.)
- 2
stalks celery, finely chopped (about 1/2 c.)
Description
- Step 1Bring a large pot of water to a boil; generously season with salt. Cook pasta, stirring occasionally, until very past al dente, about 2 minutes more than package instructions. Drain.
- Step 2Meanwhile, in a large bowl, whisk mayonnaise, vinegar, granulated sugar, pepper, and 1/2 teaspoon salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight.
- Step 3Let stand at room temperature 20 minutes before serving.
