Hawaiian Mac Salad

Servings 4–6 people

Instructions

A classic Hawaiian-style macaroni salad — creamy, slightly tangy, and the perfect side for grilled chicken, especially Huli Huli chicken.

Ingredients

  • 250g macaroni pasta 
  • 1 small onion, very finely chopped 
  • 3 carrots, finely grated 
  • 120ml mayonnaise 
  • 2 tbsp apple cider vinegar 
  • 1 tbsp sugar 
  • Freshly ground black pepper, to taste 
  • Salt, for cooking the pasta

Method

  1. Bring a large pan of well-salted water to the boil and cook the macaroni until very soft and tender. Hawaiian mac salad is traditionally softer than al dente pasta. 
  2. Drain the pasta and rinse under cold water until completely cooled. 
  3. Tip the cooled pasta into a large bowl and add the onion and grated carrots. 
  4. In a small bowl, mix together the mayonnaise, apple cider vinegar, sugar, and a generous amount of freshly ground black pepper. 
  5. Pour the dressing over the pasta and mix well until everything is evenly coated. 
  6. Cover and chill in the fridge for at least 30 minutes before serving for the best flavour.

Tips

  • If the salad thickens in the fridge, stir through a spoonful of mayonnaise before serving. 
  • For a more authentic Hawaiian-style texture, slightly overcook the pasta. 
  • Great served alongside grilled chicken, barbecue dishes, or pulled pork.

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