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Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

I like to showcase party-worthy recipes to help you plan your holiday and special occasion menu. So far, we have slow cooker ham with pineapple and steamed lapu-lapu with mayo as well as homemade gift ideas such as tropical magic bars and Spanish-style bangus oil. Chicken macaroni salad is one of my most popular recipes here on Kawaling Pinoy during the Christmas season, and it's not surprising as it's seriously the bomb! Creamy and tasty with loads of diced ham, chopped eggs, cubed cheese, crus

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 lb uncooked elbow macaroni
  • 0.5 cup shredded carrots
  • 0.25 cup grated onions
  • 2 tbsp apple cider vinegar
  • 2 cup mayonnaise
  • 0.5 cup milk
  • 2 tbsp brown sugar
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 0 green onions, chopped

Instructions

  1. In a pot on medium heat, bring about 4 quarts of water to a boil. Add elbow macaroni and cook according to the package's direction. Drain it well and Transfer it to a large bowl.

  2. While still hot, drizzle the apple cider vinegar. Allow to cool.

  3. In another bowl, combine mayonnaise, milk, brown sugar, salt, and pepper. Whisk together until it's smooth.

  4. Drop in the carrots and onions to pasta. Gently toss to evenly distribute.

  5. Add ½ of the dressing to the macaroni mixture, and stir to combine. Add salt and pepper to taste. Let stand for a few minutes to allow pasta to soak up the dressing.

  6. Add the remaining half of the dressing and stir to fully coat. Garnish with chopped green onions, if desired.

  7. Toss the macaroni with the apple cider vinegar while still hot and let stand for about 10 to 15 minutes to cool before adding the rest of the ingredients.

  8. The salad will be soupy in the beginning, but will soak up the dressing at it stands.

  9. If you want to add meat, toss in cubed Spam.