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Macaroni Salad




In Australia, and New Zealand it is commonly known as pasta salad which is usually made with cooked shell pasta pieces and brought from supermarket delis.

In Hawaii macaroni salad is a popular staple in plate lunches.

In the Philippines, macaroni salad has a mildly sweet flavour. Chicken is more often used in the dish. It is served in parties and gatherings.

In Puerto Rico macaroni salad is made with canned tuna, onions, Cubanelle peppers and pimentos.

Hawaiian Style Macaroni Salad
Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. Much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes. Like any dish, national and regional variations abound but generally it is prepared with raw diced onions, dill or sweet pickles and celery and seasoned with salt and pepper.
Author:
Cuisine: Hawaiian
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 450 g elbow macaroni
  • ½ cup apple cider vinegar
  • 2 cups mayonnaise, divided
  • 2 cups whole milk, divided
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 5 spring onions, sliced thin
  • 1 carrot, shredded
  • 1 stalk celery, minced
Instructions
  1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return to cooking pot and toss with vinegar. Let cool ten minutes.
  2. In a large bowl, whisk together 1 cup of the mayonnaise, 1½ cups of the whole milk, and brown sugar, salt, and pepper.
  3. Once the pasta has cooled to room temperature, toss with the mixed sauce and let cool to room temperature.
  4. Once cool, fold in the spring onion, celery, and carrot. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
  5. Refrigerate until cold.

 

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