Hawaii Mac Salad
July 14: National Macaroni Day
There is a lot of mayonnaise in macaroni salad, scoops of which are staples in Hawaii plate lunches. While non-locals may think adding stereotypical slices of pineapple or shredded coconut in the pasta make it more Hawaiian-style, it simply is just the creaminess and moistness of the mayonnaise that locals like and appreciate. Although more mayo in a mac salad is not that healthy, it is considered a delicious side dish that balances other favorite flavors (such as marinated meats or fried foods) when served together with a scoop of white sticky rice. Make Hawaii mac salad for a marvelous mixed plate meal on National Macaroni Day. Aloha!
(Adapted from Recipe Matcher)
- 2 cups elbow macaroni
- ¼ cup carrots, grated or finely chopped
- salt and pepper to taste
- ¼ cup milk
- 1+++++ cup of mayonnaise
- 1 egg, boiled and chopped (optional)
Boil the macaroni in water and cook al dente (or according to the guidelines on the package). Drain and rinse the pasta with cold water. Grate or finely chop the carrots. Mix the carrots with the macaroni.
Salt and pepper to taste. Stir in the milk. Add at least one cup of mayonnaise. Chop the boiled egg and add to the macaroni salad (optional). Refrigerate for at least an hour to allow the flavors to blend. Before serving, mix in more mayonnaise. Use a scoop to serve.
- For a macaroni salad recipe containing pineapple, see our other recipe, island-style chicken macaroni salad, here.
- For a mixed plate meal, serve this basic Hawaii mac salad with rice and other local main dishes, such as our Hawaiian BBQ chicken, Hawaiian chicken curry, kalbi, corned beef hash, furikake mahi mahi, mochiko chicken or shoyu chicken.