Hawaiian Mac Salad

I’ve been lucky enough to spend some time with family in Hawaii over the years. One of my favorite meals there is Hawaiian BBQ which is always served with a side of the BEST Macaroni Salad. I found myself craving it recently and set out to create my own version of it.

It is incredibly simple with very few ingredients and add-ins and that’s what I love about it. Traditionally you are supposed to use macaroni which is a great option but I had farfalle on hand and I must say it worked great too! I hope you enjoy this at one of your upcoming BBQs. 

RECIPE

Ingredients:

• 12 ounces farfalle or macaroni

• 2 tablespoons apple cider vinegar

• 3/4 cup shredded carrots, 

• 1/4 cup shredded onion

• 2 cups Mayonnaise (I prefer Hellman’s) 

• 1/4 cup milk

• 1 1/2 teaspoons sugar

• kosher salt, to taste

• ground black pepper, to taste

Instructions:

• Cook pasta according to package directions. Rinse under cold water until cool. Drain well and place in a large bowl.

• Sprinkle on vinegar. Add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.

• In a separate, small bowl, whisk together mayo, milk, and sugar. Fold the mayo mixture into the pasta until evenly coated. Season with salt and pepper to taste.

• Cover and refrigerate for 3-4 hours before serving. This can be left overnight too.