Hawaiian Mac Salad Recipe
This 4-ingedient Hawaiian macaroni salad is so quick and easy to make. It's perfect as a side for dinner or at your BBQ gathering!
Servings 12 to 15 people
Ingredients
- 1 pound (16 ounces) elbow macaroni noodles
- 2-2 1/2 cups mayonnaise (about 16 - 20 ounces)
- 1 cup (about 3 medium carrots) shredded carrots dried
- 1/4 cup (about ½ a medium onion) finely grated yellow onion juice and pulp
Optional Ingredients
- green onion for garnishing
- additional shredded carrots for garnishing
- black pepper and salt to taste
Instructions
- In a large pot, boil about 6 quarts of water. Add the macaroni noodles and boil them about three minutes past the al dente package directions. You want the noodles to be soft and tender but not mushy. This should be about 11-15 minutes.
- If you didn’t purchase pre-shredded carrots, shred those now. Whether pre-shredded or freshly grated, you’ll need to soak up the excess water from the carrots. Use a paper towel or clean towel to soak up the moisture. Grate the onion. Make sure to save both the juice and the pulp from your onion.
- While the noodles are boiling, mix together the mayonnaise, shredded carrots, and grated onion in a large mixing or serving bowl (you’ll add your noodles in later).
- Drain the boiled noodles and rinse them carefully with cold water. The noodles will be soft so run the water slowly and closely to the noodles so you don’t damage them.
- Add about ¼ of your cooked noodles into the mayonnaise mixture at a time. Fold them in with a flat spatula and coat evenly. Once all of your noodles have been added and coated, refrigerate them for at least 3 hours before serving. Optional: garnish with green onion before serving.