Hawaiian Macaroni Salad is a classic dish often served as a side in Hawaiian plate lunches. It’s known for its creamy, tangy texture with a hint of sweetness. Here’s a simple recipe to make it:
### Ingredients:
– 2 cups elbow macaroni (cooked and drained)
– 1 cup mayonnaise (preferably full-fat)
– 1/4 cup milk (you can adjust based on desired consistency)
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard (optional)
– 1 small carrot, finely shredded
– 1/2 small onion, finely chopped
– 1/4 cup sweet pickle relish
– Salt and pepper to taste
– 1/4 tsp garlic powder (optional)
– 1/4 tsp sugar (optional, for extra sweetness)
### Instructions:
1. **Cook the macaroni:** Boil the macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
2. **Make the dressing:** In a large bowl, whisk together mayonnaise, milk, apple cider vinegar, Dijon mustard, and sugar (if using). Stir in salt, pepper, garlic powder, and relish.
3. **Combine:** Add the cooked and cooled macaroni to the bowl with the dressing. Toss until the pasta is evenly coated.
4. **Add vegetables:** Stir in the shredded carrot and chopped onion.
5. **Chill:** Cover the salad and refrigerate for at least 1-2 hours (or longer for best flavor).
6. **Serve:** Taste the salad before serving and adjust seasoning as needed. Serve chilled!
This creamy, tangy salad goes perfectly with grilled meats, barbecues, or even on its own as a light lunch. Enjoy!