Ah, Hawaiian Macaroni Salad! This dish holds a special place in my heart and belly. Growing up, summer barbecues were my favorite family gatherings, and no barbecue was complete without a big bowl of this creamy, tangy delight. There’s just something about the combo of chewy macaroni, sweet mayo, and crunchy veggies that takes me straight to sunny Hawaiian beaches, even if I’m just in my backyard.
I remember the first time I tried making it myself. I thought it would be a breeze, but in my excitement, I nearly doubled the mayo! Spoiler alert: you don’t need that much to make it delicious. Thankfully, I learned from that early kitchen disaster, and now I can whip up this dish in no time! So, let’s dive into the tasty world of Hawaiian Macaroni Salad!
What’s in Hawaiian Macaroni Salad?
Macaroni: The star of the show! I love using elbow macaroni, but shells or fusili work too. Just make sure to cook it until it’s al dente for that perfect chewy texture.
Mayonnaise: This is what gives the salad its creamy richness. I prefer using a quality mayonnaise, like Hellmann’s or Duke’s, for the best flavor. If you’re feeling adventurous, a dollop of sour cream can add a nice tang!
Carrots: They add a lovely crunch and a hint of sweetness. I like to grate them so they incorporate well, but diced works too.
Celery: Another crunchy element, celery adds freshness and a little extra texture.
Green Onions: These bring a subtle onion flavor without being overbearing. I usually chop them finely for an even distribution.
Sweet Pickle Relish: This is where the magic happens! Just a spoonful adds that sweet tang that makes Hawaiian Macaroni Salad so delightful. I prefer dill relish, but if you’re more of a sweet pickle person, go for it!
Salt & Pepper: A bit of seasoning is always necessary. Adjust these to taste and watch out – it’s easy to add too much!
Is Hawaiian Macaroni Salad Good for You?
While Hawaiian Macaroni Salad isn’t a health food per se, it does have its little perks!
Macaroni: Carbs can give you that quick energy boost you need before diving into some summer fun, but keep the portions in check if you’re watching your carb intake.
Vegetables (Carrots, Celery, Green Onions): The veggies provide fiber and some vitamins. So, there’s a little nutritional boost in the mix!
Mayonnaise: Yes, it’s rich in fats (the good kind if you choose a quality mayo), but don’t go overboard if you’re monitoring your fat intake.
It’s worth mentioning that this salad should be enjoyed in moderation, especially if you’re keeping an eye on your waistline or dietary restrictions. Remember, it’s a side dish, not a main course!
Ingredients
– 2 cups elbow macaroni (or pasta of choice)
– 1 cup mayonnaise (I recommend Hellmann’s or Duke’s)
– 1 cup shredded carrots
– 1/2 cup diced celery
– 1/4 cup chopped green onions
– 1/4 cup sweet pickle relish (or to taste)
– Salt and pepper (to taste)
– Optional: 1 teaspoon apple cider vinegar (for a tangy kick)
This recipe will serve about 6-8 people, depending on how greedy everyone is with the helpings!
How to Make Hawaiian Macaroni Salad?
1. Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside in a large bowl.
2. In a separate bowl, combine the mayonnaise, sweet pickle relish, and, if using, apple cider vinegar. Stir until well blended.
3. Add the grated carrots, diced celery, and chopped green onions to the bowl with the macaroni.
4. Pour the mayo mixture over the pasta and veggies. Gently fold everything until the macaroni is well coated.
5. Season with salt and pepper as desired. Don’t be shy – taste and adjust!
6. Cover the salad and let it chill in the refrigerator for at least 1 hour. This lets the flavors meld together beautifully.
7. Give it one last stir before serving and enjoy that taste of Hawaii!
Serving Suggestions for Hawaiian Macaroni Salad
This salad is a dream side dish for any barbecue or potluck! It pairs beautifully with grilled meats, BBQ chicken, or even a veggie burger. If you want to jazz it up, consider stirring in some diced pineapple for that extra Hawaiian flair. Leftovers? They keep well in the fridge for a couple of days, but good luck with that – this salad is usually gone before I can even think of leftovers!
I absolutely encourage you to give this Hawaiian Macaroni Salad a try. It’s an easy recipe that brings together wonderful flavors and memories. I would love to hear how yours turns out—happy cooking!
