Hawaiian Style Macaroni Salad
When you visit Hawaii and eat their local dishes like Kalua pig, Loco Moco and Garlic Shrimp Scampi you will be served with rice plus another carbohydrate dish in form of Macaroni Salad. This macaroni salad is not like the ones you usually have where ingredients like chicken, raisins, pineapple, ham, etc are added, this Hawaiian version is quite simple but very specific in terms of preparation.
Similar ingredients with the common macaroni salad but it is prepared differently, where macaroni is over cooked dressed in a thinned down dressing of mayonnaise and milk where the intention is for the pasta so absorb the liquid as much as possible to make it creamy and soft. Other ingredients like onions are grated rather than chopped and everything is mostly prepared without cooling down the pasta first. The result is this creamy soft pasta salad that is perfect to pair with any savoury meats and seafood.
On its own it sounds weird but consuming it with other Hawaiian dishes makes more sense. Its delicious, its addictive, I can’t even imagine Hawaiian plated dishes without this, it’s like having steak without gravy. Do you agree?
- 500 g elbow macaroni
- ¼ cup apple cider vinegar
- ¼ cup pickled onions, grated
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped
- freshly ground black pepper
- 2 cups full cream milk
- 2 cups mayonnaise
- 2 tbsp brown sugar
- 1 tsp salt
- In a mixing bowl mix together 1½ cups milk, 1 cup mayonnaise, brown sugar, salt and pepper. Combine well then set aside.
- In a large pot prepare enough boiling water for cooking the macaroni. Cook macaroni according to packet instructions plus two minutes together with 1 tbsp of salt. Your aiming for a slightly overcooked pasta. Drain pasta then place back into the pot, pour in the vinegar then mix well.
- Let pasta cool a little bit, once pasta is warm not cold pour the milk mayonnaise mixture, mix it well then place in the refrigerator to completely cool down.
- Add the pickled onions, carrots, celery, remaining ½ cup milk, remaining 1 cup mayonnaise, mix it well then season with salt and freshly ground black pepper. Cover then refrigerate for at least 2 hours before serving.