This delicious Hawaiian Macaroni Salad will transport you to the tropics in terms of flavor. This side dish will instantly take you to the sunny shores of Hawaii with its ideal balance of creamy and zesty tastes. It’s a hit at any get-together because it’s simple to prepare and even more fun to consume.
Tasting Notes
The Hawaiian Macaroni Salad is characterized by its unique combination of mayo-based dressing, tender pasta, and a medley of vegetables. The sweetness of pineapple and the savory crunch of bacon elevate this dish to a tropical delight that pairs well with grilled meats or serves as a refreshing standalone salad.
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/4 cup whole milk
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 cup pineapple chunks, drained
- 1 cup shredded carrots
- 1/2 cup red bell pepper, diced
- 1/2 cup green onions, sliced
- 1/2 cup crispy bacon, crumbled
- Salt and pepper to taste
Kitchen Equipment
- Large pot for boiling pasta
- Mixing bowls
- Whisk
- Colander
- Cutting board
- Knife
Instructions
- Cook the elbow macaroni according to package instructions. Drain and let it cool to room temperature.
- In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, Dijon mustard, and sugar until well combined.
- Add the cooked macaroni to the dressing, tossing to coat evenly.
- Gently fold in pineapple chunks, shredded carrots, diced red bell pepper, green onions, and crispy bacon.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Before serving, give the salad a final toss and adjust seasoning if needed.
Pro Tips
- For a creamier texture, add a bit more mayonnaise and milk to the dressing.
- Experiment with the amount of sugar to balance the sweetness according to your preference.
- Make the salad ahead of time to enhance the flavors.
Variations
- Add diced ham or grilled chicken for a heartier version.
- Include chopped macadamia nuts for a delightful crunch.
- Substitute Greek yogurt for mayonnaise for a lighter option.
FAQs
Can I make this salad in advance?
Yes, making the Hawaiian Macaroni Salad ahead of time allows the flavors to meld. It’s recommended to refrigerate for at least 1 hour before serving.
Can I use a different type of pasta?
While elbow macaroni is traditional, you can experiment with other short pasta shapes like shells or bowties.
Can I make this salad vegetarian?
Absolutely! Omit the bacon or substitute it with vegetarian bacon bits for a meat-free version.
Hawaiian Macaroni Salad
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/4 cup whole milk
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 cup pineapple chunks, drained
- 1 cup shredded carrots
- 1/2 cup red bell pepper, diced
- 1/2 cup green onions, sliced
- 1/2 cup crispy bacon, crumbled
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and let it cool to room temperature.
- In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, Dijon mustard, and sugar until well combined.
- Add the cooked macaroni to the dressing, tossing to coat evenly.
- Gently fold in pineapple chunks, shredded carrots, diced red bell pepper, green onions, and crispy bacon.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Before serving, give the salad a final toss and adjust seasoning if needed.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 350Total Fat: 20gSaturated Fat: 3.5gCholesterol: 15mgSodium: 400mgCarbohydrates: 35gFiber: 2gSugar: 5gProtein: 7g
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