Classic Hawaiian Macaroni Salad Recipe
The fatty and plump Macaroni Hawaiian salad a low-cost and quick recipe to serve with a flavorful and tasty barbecue or rice dish
Equipment
- Pot
- Strainer
- vegetable peeler
- Cutting board and knife
- Mixing bowl
Ingredients
DRESSING
- 140 g (⅔ c) Best Foods mayonnaise or Hellman's
- ¼ fl oz (½ tbsp) apple cider vinegar
- 7 g (1 ½ tsp) white granulated sugar
- 40 g (3 tbsp) yellow onion (⅛ medium sized) minced
- 21 g (¼ c) carrot (½ medium sized) cut into thin strips
MACARONI
- 64 fl oz (8 c) filtered water for boiling
- 115 g (1 ¼ c) dried large macaroni
- 6 g (2 tsp) salt for seasoning
Instructions
- Make the dressing in the bowl of a large size, combine the dressing ingredients with a spatula or spoon to combine all the ingredients evenly. Set aside.
- In a pot, mix the salt and water, and bring to a simmer on high temperatures.
- Once it reaches a boil Add the macaroni, and reduce the heat to ensure a steady boil, but not until the sauce is spraying all over. Cook for 8 to 9 minutes. Check the pasta every 30 seconds after 7 minutes to ensure it's not overcooked. When the pasta is tender but not mushy, remove the pasta from the water but do not rinse the pasta.
- After about 30 seconds of letting the pasta cool and then add it directly into the salad dressing.
- Mix until pasta has been coated.Taste test the dish and add salt if you are satisfied. Serve right away or chill to serve cold.