This Hawaiian Mac Salad is a fun, creamy dish packed with elbow macaroni, carrots, and peas. It’s the perfect side dish for any summer cookout or picnic!
Honestly, who can resist a bowl of this colorful salad? I love serving it cold on a hot day—it’s like a little taste of Hawaii right in my kitchen!🌺
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape is perfect for holding the creamy dressing. If you’re feeling adventurous, try using shells or cavatappi for a different texture!
Mayonnaise: Essential for creaminess, but if you’re looking for a lighter option, plain yogurt is a great substitute. I sometimes blend half mayo and half yogurt for a tasty balance.
Sour Cream: It adds tang and richness. If you need a dairy-free option, try using cashew cream or a dairy-free sour cream alternative.
Shredded Carrots: They bring color and sweetness. You can also use grated zucchini or julienned bell peppers for some crunch if carrots aren’t your favorite.
Pineapple Chunks: This is where the Hawaiian twist comes in! If you want a different fruity note, diced apples or mangos can add a nice sweetness as well.
How Do I Ensure My Macaroni Salad Stays Creamy?
Getting the right creaminess in your macaroni salad is key to making it enjoyable. Here’s how you can achieve that perfect texture:
- Cook the macaroni until al dente, so it has a bite. This helps it hold up against the dressing.
- Rinse the pasta in cold water after draining to stop the cooking process and cool it down quickly. This also prevents it from becoming mushy.
- Adjust the milk quantity in the dressing based on your preference for creaminess. Add more if you like a looser salad, or less for a thicker consistency.
- Remember to refrigerate the salad for at least an hour. It allows the flavors to meld and the pasta to soak up the dressing, enhancing the creaminess.
Food Truck Hawaiian Mac Salad Recipe
Ingredients You’ll Need:
For the Salad:
- 2 cups elbow macaroni
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup milk (adjust for desired creaminess)
- 1 cup shredded carrots
- ½ cup chopped celery
- ½ cup diced red onion
- ¼ cup chopped green onions
- ¼ cup chopped bell pepper (optional)
- 1 teaspoon apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: ½ cup pineapple chunks (drained) for a Hawaiian twist
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the salad and an additional 1 hour to chill it in the refrigerator. This gives the flavors time to blend together nicely. So in total, you’re looking at around 1 hour and 20 minutes, including chilling time.
Step-by-Step Instructions:
1. Cooking the Elbow Macaroni:
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook it according to the package instructions until it’s al dente. Once done, drain the macaroni and rinse it under cold water. This cools it down and stops the cooking process. Set aside to let it drain completely.
2. Making the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream, milk, apple cider vinegar, sugar, salt, and pepper. Use a whisk or spoon to mix everything together until it’s well combined and creamy.
3. Mixing the Salad:
Add the cooled macaroni into the bowl with your dressing. Stir gently until all the pasta is coated evenly with the dressing.
4. Adding the Veggies:
Now, it’s time to fold in the good stuff! Add the shredded carrots, chopped celery, diced red onion, green onions, and bell pepper if using. Mix gently so that everything is combined without breaking the pasta.
5. Adding a Hawaiian Twist:
If you want that special Hawaiian flavor, gently fold in the pineapple chunks at this point. This adds a lovely sweetness to your salad.
6. Taste and Adjust:
Give the salad a taste and see if it needs any extra salt, pepper, or a splash more vinegar. Adjust as you like to make it perfect for your taste buds.
7. Chilling the Salad:
Cover the salad bowl with a lid or plastic wrap and place it in the refrigerator. Let it chill for at least 1 hour. This helps the flavors meld together for a more delicious dish.
8. Serving:
Once the salad is chilled, it’s ready to serve! You can enjoy it as a refreshing side dish at a picnic, or as a light main dish. Enjoy your Hawaiian Mac Salad!
Can I Use Whole Wheat Macaroni Instead of Elbow Macaroni?
Absolutely! Whole wheat macaroni is a great alternative if you’re looking for a healthier option. Just be sure to cook it according to package instructions, as it may require slightly less cooking time compared to regular elbow macaroni.
How Can I Make This Salad Dairy-Free?
You can easily make this salad dairy-free by substituting the mayonnaise with a vegan mayo and using a dairy-free sour cream alternative. Just ensure that your milk is also dairy-free, like almond or oat milk, to keep the entire recipe vegan-friendly!
What’s the Best Way to Store Leftovers?
Store any leftover Hawaiian Mac Salad in an airtight container in the fridge for up to 3 days. The flavors continue to develop as it sits, so it tastes even better after a day or two. Just give it a good stir before serving!
Can I Add Other Vegetables to This Salad?
Definitely! Feel free to get creative with your veggie choices. Chopped bell peppers, peas, or even diced cucumbers can add variety and crunch. Just make sure whatever you add is finely chopped for even mixing!
