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In Hawaii the plate lunch is their most popular dish. Yes, the poke bowl is a close competitor, but every road side stand, food truck, and hole-in-the-wall restaurant offers a plate lunch. Classically your ‘plate’ will include a protein, then they add two scoops of white rice and a generous serving of Hawaiian Macaroni Salad. It’s a carb lovers dream!
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Hawaiian Macaroni Salad is very basic, but that’s what makes it so good. Elbow macaroni, finely shredded carrot, a little shredded white onion, and thinly sliced green onion all tossed in a mayonnaise dressing. This salad is creamy, simple and satisfying! The dressing is where the flavor builds by combining mayonnaise with milk, apple cider vinegar, brown sugar, salt & pepper. It’s ever so slightly sweet with a gentle tang. It’s just really good macaroni salad that pairs perfectly with our Kalua Pork Meatball Sliders!
Hawaiian Macaroni Salad
Ingredients
For the Salad Dressing
- 1 1/2 cups mayonnaise
- 1/2 cup milk
- 2 Tablespoons apple cider vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Macaroni Salad
- 1/2 pound elbow macaroni
- 1/2 cup carrot finely grated
- 1 Tablespoon onion grated
- 2 scallion thinly sliced
Instructions
For the Salad Dressing
- Whisk together dressing ingredients. Makes 2 cups.
For the Macaroni Salad
- Prepare the pasta accoring to package instructions, drain and allow to cool to room temperature. Toss cooked macaroni with shredded carrot, onion, and green onion. Pour 1 1/2 cups of dressing over pasta mixture and stir to fully coat. Reserve 1/2 cup of dressing to add just before serving as pasta will absorb some as it sits.
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