Food Truck Hawaiian Macaroni Salad Recipe
This classic Hawaiian macaroni salad is creamy, tangy, and packed with tender elbow macaroni, crisp celery, fresh green onions, and sweet carrots all tossed in a rich half-and-half and mayonnaise dressing. A perfect side dish for barbecues, picnics, or traditional Hawaiian plate lunches, this salad is designed to be served cold and gets better as it chills, delivering a delicious balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 10 servings (about 1 cup per serving) 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
Ingredients
Scale
For the Dressing:
- 2 cups half-and-half
- 2 cups mayonnaise (preferably Duke’s)
- 1½ tablespoons grated yellow onion
- 1 tablespoon dark brown sugar
- 2 teaspoons pepper
- 1 teaspoon salt
For the Macaroni Salad:
- 1 pound elbow macaroni
- ¼ cup apple cider vinegar
- 5 green onions, white and green parts sliced thin
- 2 large celery ribs, chopped into ¼-inch pieces
- 1 cup grated carrots
Instructions
- Make Dressing: In a medium bowl, whisk together the half-and-half, mayonnaise, grated yellow onion, dark brown sugar, salt, and pepper until the mixture is smooth and well combined. Refrigerate the dressing until you are ready to use it to allow the flavors to meld.
- Cook Macaroni: Cook the elbow macaroni according to the package instructions but add an extra 5 minutes to the recommended cooking time to ensure it becomes very soft and plump, which helps it absorb the dressing better. Once cooked, drain the macaroni in a colander and return it to the pot.
- Add Vinegar and Cool: Stir the apple cider vinegar into the hot macaroni and mix thoroughly until the pasta absorbs the vinegar. Cover the pot with a lid and allow the macaroni to cool at room temperature for 20 minutes.
- First Mix with Dressing: Add half of the prepared dressing to the cooled macaroni and stir to combine well. Cover again and let the mixture sit and cool for another 20 minutes to absorb the flavors.
- Add Vegetables and Remaining Dressing: Add the remaining dressing, sliced green onions, chopped celery, and grated carrots into the pot. Stir the salad until all ingredients are thoroughly combined. Taste and adjust seasoning with additional salt and pepper if necessary.
- Cool Completely and Chill: Allow the macaroni salad to cool completely to room temperature for about 30 minutes. Then transfer it to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours before serving to ensure the flavors meld perfectly and the salad is nicely chilled.
Notes
- Using Duke’s mayonnaise is recommended for an authentic tangy and creamy texture characteristic of Hawaiian macaroni salad.
- Cooking the macaroni longer than the package suggests makes the pasta softer so it can better absorb the dressing flavors.
- Make sure to cool the macaroni completely before adding all the dressing to prevent it from becoming runny.
- Chilling the salad for several hours or overnight enhances the taste and texture.
- This macaroni salad pairs wonderfully with Hawaiian plate lunches, grilled meats, or as a standalone side dish for summer cookouts.
Keywords: Hawaiian macaroni salad, creamy macaroni salad, side dish, picnic recipe, barbecue side, classic Hawaiian recipe
