Hawaiian Macaroni Salad Recipe - if you can't be in Hawaii whip up this simple pasta salad! This recipe uses only a few simple ingredients to create a creamy, no-frills macaroni salad that is the perfect side dish for any summer cookout. Elbow macaroni, grated onion, mayonnaise, carrots, celery, salt, and black pepper. Great with grilled chicken, pulled pork, burgers, hot dogs, and more!
Bring a large pot of water to a boil over high heat. Add macaroni noodles and cook 1 to 2 minutes more than the box directions. Drain and set aside.
Using a box grater, grate a white onion and carrots. Chop celery into small pieces.
Combine grated onion and its juices, shredded carrots, chopped celery, and mayonnaise in a large bowl. Add cooled pasta and stir well. Season with salt and black pepper.
Cover the bowl and refrigerate before serving.
Notes:
For an authentic local style dish, cook the macaroni until it is soft and fat, a few minutes more than the time listed on the box.
You can cook the pasta al dente if you prefer.
This recipe uses grated onion. Not minced, chopped, or sliced onion. You need to use a box grater to finely grate the onion. You want to use the grated onion AND the onion liquid in the recipe.
Feel free to adjust the amount of mayonnaise to your personal preference.
You may need to add more mayonnaise after the salad has been sitting in the fridge.
Variations/Additions:
watercress
hard-boiled eggs
pickle relish
apple cider vinegar
ham
pineapple
Store leftovers in an airtight container in the refrigerator.