Ingredients
Macaroni Salad Ingredients
- 8 ounces dry elbow macaroni or short pasta of choice
- 1 medium carrot, peeled as desired and grated
- 1 cup Hellman’s Real Mayonnaise (Best Foods Real Mayonnaise)
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- Optional: up to 1/4 teaspoon cayenne pepper
- Kosher salt, to taste (approximately 1 teaspoon for mixing, extra for boiling pasta)
- Ground black pepper, to taste
Instructions
- Boil the macaroni: Bring a large pot of water to a rolling boil, then generously salt the water. Add the elbow macaroni and cook according to package directions until al dente, usually about 7 to 9 minutes. Drain the pasta and immediately rinse it under cold running water to stop the cooking process and cool it completely. Set aside.
- Assemble the macaroni salad: In a large mixing bowl, combine the cooled, drained macaroni with the grated carrot. Add the mayonnaise, granulated sugar, garlic powder, onion powder, paprika, turmeric, and cayenne pepper if using. Season with about 1 teaspoon kosher salt and freshly ground black pepper to taste. Stir everything together thoroughly until evenly coated and well mixed. Taste and adjust seasoning, adding additional salt or spices as desired.
- Serve: Serve the Hawaiian Mac Salad immediately, optionally garnished with finely sliced green onions or chives for freshness and color. It pairs wonderfully with classic Hawaiian plate lunch items such as shoyu chicken, kalua pig, teriyaki beef, or kalbi, alongside steamed rice.
Notes
- Dietary Restrictions: This recipe is naturally vegetarian and dairy-free. To make it gluten-free, substitute your favorite gluten-free pasta. For a vegan version, use a plant-based mayonnaise such as Sir Kensington’s Vegan Mayo.
- Make-Ahead Tips: Boil and season the pasta mixture ahead of time (step 1 and combining carrot, sugar, and spices) and refrigerate in an airtight container for up to one week. Fold in mayonnaise just before serving to keep it fresh.
- Storage: Leftover macaroni salad keeps well in an airtight container in the refrigerator for up to 3 days.
- Seasoning: Adjust the amount of cayenne pepper to your preference for spice heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Vegetarian
