Hawaiian BBQ Macaroni Salad Recipe
A creamy, tangy, and slightly sweet Hawaiian-style macaroni salad featuring tender elbow macaroni mixed with crisp vegetables and a flavorful mayonnaise-based dressing. Perfect as a side dish for BBQs, picnics, or any gathering where a delightful cold pasta salad is desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Macaroni
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- ¼ cup whole milk
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- ¼ cup grated carrot
- ¼ cup finely diced yellow onion
- ¼ cup finely diced celery
- 2 tablespoons finely chopped green onions
Instructions
- Cook Macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain well and allow it to cool completely to room temperature to prevent the salad from becoming watery.
- Prepare Dressing: In a mixing bowl, whisk together the mayonnaise, whole milk, brown sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until the mixture is smooth and well combined, creating a flavorful and creamy dressing.
- Combine Ingredients: In a large bowl, add the cooled macaroni along with the grated carrot, finely diced yellow onion, diced celery, and chopped green onions. Mix gently to distribute the vegetables evenly throughout the macaroni.
- Add Dressing: Pour the prepared dressing over the macaroni and vegetables. Gently toss the mixture until every piece is evenly coated with the creamy dressing, ensuring a consistent flavor in each bite.
- Chill: Cover the bowl securely with plastic wrap and refrigerate the macaroni salad for at least 30 minutes. This chilling step allows the flavors to meld and the salad to cool thoroughly, enhancing its taste and texture.
- Serve: Once chilled, give the macaroni salad a final gentle toss. Serve cold, garnished with additional chopped green onions if desired, making it an eye-catching and delicious accompaniment.
Notes
- For best results, use elbow macaroni and ensure it is cooked just until tender but not mushy.
- Allow macaroni to cool completely before mixing with dressing to avoid a runny salad.
- Chilling the salad helps meld the flavors and improves texture.
- Adjust salt and pepper to taste as needed.
- Optional: Add diced hard-boiled eggs or ham for added protein and flavor.
- This salad is best served chilled within 1-2 days for optimal freshness.
Find it online: https://ameliameals.com/hawaiian-bbq-macaroni-salad-recipe/
