Hawaiian Macaroni Salad


In Utah, we have a fair amount of Hawaiian food trucks. They are frequently found at outdoor events throughout the state such as town days, fairs, and concerts.

Every time I have eaten at one, my meal includes a Hawaiian version of the traditional macaroni salad. It is delicious and always pairs perfect with whatever I order.

So to pair with the Hawaiian bbq chicken I shared yesterday, I decided to fix a Hawaiian macaroni salad. The main thing with this salad is you have to give it at least 1 hour in the fridge before serving. I think it is best if you give it overnight!

Hawaiian Macaroni Salad | realmomkitchen.com

Hawaiian Macaroni Salad
Recipe type: Salad
Cuisine: Hawaiian
 
Ingredients
  • 1 lb elbow macaroni
  • ½ cup cider vinegar
  • 2 cups whole milk
  • 2 cups mayonnaise
  • 1 tablespoon brown sugar
  • 4 green onion, thinly sliced - green and white parts
  • 2 carrots, peeled and grated
  • 2 stalks celery, finely chopped
  • ½ tsp salt
  • pepper to taste
Instructions
  1. Cook macaroni according to package directions. Drain and transfer to a large bowl. Stir in vinegar and allow to cool for at least 10 minutes.
  2. In another bowl, whisk together the milk, mayo, and brown sugar. Pour over pasta and mix together until pasta is well coated.
  3. Add in the remaining ingredients and mix until combined. Cover and refrigerate for at least one hour. I think overnight is best.

Recipe adapted from Culinary Hill.



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