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Hawaiian Macaroni Salad is reassuring in more ways than one. This creamy, uncomplicated dish adds a splash of tropical sunshine to any dish; it is traditionally served as a side dish during Hawaiian plate lunches. This dish is perfect for outdoor barbecues or a Hawaiian-themed supper since it is easy to create and has sweet and acidic tastes. It’s great for those times when you need a simple side dish that everyone can eat.
Grilled meats, such as kalbi ribs or teriyaki chicken, go well with Hawaiian macaroni salad, making it possible to have a luau-style barbecue in the comfort of your own garden. Sliders or pulled pork sandwiches go well with it as well. Perfect for a weeknight dinner when paired with grilled veggies or a simple green salad.
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Macaroni Salad with Hawaiian Flavors 8 Servings
Two cups of elbow macaroni that has not been cooked
Sshredded carrots, 1/2 cup
chopped celery, half a cup
Two thinly sliced green onions, one and a half cups of mayonnaise, and a quarter cup of minced sweet onion
1/4 cup of full-fat milk
vinegar made from apple cider two teaspoons
1/4 cup of sugar
one teaspoon of salt
half a teaspoon of ground pepper
How to Follow
The first step is to cook the macaroni until it is barely soft, as directed on the packet. Remove excess liquid and let to cool.
2. After the macaroni has cooled, throw it in a big bowl with the chopped celery, shredded carrot, minced sweet onion, and sliced green onions.
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