Hawaiian Mac Salad Plate Lunch (Print-Friendly Version)
Creamy macaroni salad with carrots, celery, and tangy dressing—a Hawaiian plate lunch favorite with island flair.
# What You'll Need:
→ Pasta
01 -
250 g elbow macaroni
→ Dressing
02 -
240 ml mayonnaise
03 -
2 tablespoons apple cider vinegar
04 -
1/2 teaspoon fine sea salt
05 -
1/4 teaspoon freshly ground black pepper
→ Vegetables
06 -
1 medium carrot, grated
07 -
1 celery stalk, finely chopped
08 -
1/4 small yellow onion, finely chopped
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until very soft, about 10 to 12 minutes. Drain thoroughly and let cool to room temperature.
02 -
In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, salt, and pepper until smooth and creamy.
03 -
Add grated carrot, finely chopped celery, and onion to the bowl with dressing. Stir gently to evenly distribute the vegetables.
04 -
Fold the cooled macaroni into the vegetable and dressing mixture, ensuring all pasta is thoroughly coated. Taste and adjust salt and pepper if necessary.
05 -
Cover the bowl and refrigerate for at least 2 hours, or overnight, to allow flavors to meld and develop.
06 -
Remove from refrigerator, give the salad a gentle stir, and serve chilled as a side or accompaniment.
# Additional Tips:
01 -
For the creamiest result, ensure the macaroni is cooked until soft and fully cooled before mixing with the dressing.
02 -
Letting the salad chill overnight intensifies its flavor and improves texture.