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Hawaiian Macaroni Salad Recipe

   
 

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     Hawaiian Macaroni Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8 - 10

Ingredients
2 cups whole milk (see note)
2 cups mayonnaise (see note)
1 tablespoon brown sugar
Salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine
 

Instructions
1. MAKE DRESSING Whisk 1½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt, and 2 teaspoons pepper in bowl.
COOK PASTA Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely
MAKE SALAD Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.
Note- Low-fat milk or low fat mayonnaise will make the dressing too thin.
Serving Suggestions
Serve with Huli Huli Chicken


Originally Submitted
8/24/2013





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