In Utah, we have a fair amount of Hawaiian food trucks. They are frequently found at outdoor events throughout the state. You can find them at events such as town days, fairs, and concerts. Every time I have eaten at one, my meal includes a Hawaiian version of a traditional macaroni salad. A standard plate includes cooked white rice, macaroni salad, and some type of meat. The mac salad is delicious and always pairs perfect with whatever I order.
So to pair with the Hawaiian bbq chicken recipe I shared yesterday, I decided to fix a Hawaiian salad. The main thing with this salad is you have to give it at least 1 hour in the fridge before serving. However, I think it is best if you can give it overnight! The salad is comprised or elbow shaped pasta, green onion carrots, and celery. You also toss the cooked pasta with some vinegar.
The dressing is super simple and only takes 3 ingredients. You need mayonnaise, brown sugar, and whole milk. Whole milk is important to get the right level of creaminess. You can’t quite get it with the lower fat versions.
- ELBOW MACARONI
- CIDER VINEGAR
- WHOLE MILK
- BROWN SUGAR
- GREEN ONION
- 1 lb elbow macaroni
- 1/2 cup cider vinegar
- 2 cups whole milk
- 2 cups mayonnaise
- 1 tablespoon brown sugar
- 4 green onion, thinly sliced – green and white parts
- 2 carrots, peeled and grated
- 2 stalks celery, finely chopped
- 1/2 tsp salt
- pepper to taste
- Cook macaroni according to package directions. Drain and transfer to a large bowl. Stir in vinegar and allow to cool for at least 10 minutes.
- In another bowl, whisk together the milk, mayo, and brown sugar. Pour over pasta and mix together until pasta is well coated.
- Add in the remaining ingredients and mix until combined. Cover and refrigerate for at least one hour. I think overnight is best.
- Category: Salad
- Cuisine: Hawaiian
Recipe adapted from Culinary Hill.