Traditional Hawaiian Macaroni Salad
A creamy and crunchy salad loaded with flavors, perfect for gatherings and casual meals.
Ingredients
Pasta
- 2 cups elbow macaroni, uncooked
Dressing
- 1 cup mayonnaise (ensure it’s Halal-certified)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
Vegetables
- 1 cup shredded carrots
- 1 cup diced celery
- 1 cup green onions, chopped
- pinch salt and pepper to taste Use sparingly to avoid over-seasoning.
Instructions
Cooking the Macaroni
- In a large pot, bring water to a boil. Add the elbow macaroni and cook according to package instructions until tender. Drain and rinse under cold water to cool.
Preparing the Dressing
- In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Whisk until smooth and fully blended.
Combining Ingredients
- Add the cooled macaroni, shredded carrots, diced celery, and chopped green onions to the bowl with the dressing. Stir everything together until all ingredients are well coated.
Seasoning
- Taste and adjust seasoning with a pinch of salt and pepper if needed. This step is crucial to enhance the flavors!
Chilling
- Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
Serving
- Before serving, give the salad a gentle stir. It’s ready to be enjoyed!
Notes
For added nutrition, consider adding chopped bell peppers or sweet peas. Letting the salad chill longer enhances the flavors, so consider making it a few hours ahead of serving. Store leftovers in an airtight container for up to 3 days.