Hawaii Mac Salad

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!

Recipe

(Adapted from Recipe Matcher)

Ingredients

  • 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)

Directions

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.

Hawaii Mac Salad

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.

Hawaii Mac Salad

Notes

Island-Style Chicken Macaroni Salad

Chicken Mac Salad

July 14: Macaroni Day

Macaroni salad is a popular side dish scooped onto plate lunches in the Hawaiian Islands.  This version is fortified with chicken and sweetened with pineapple, pickle relish, raisins and condensed milk and mixed with vibrant vegetables to embody Hawaii’s colorful rainbows and ethnic melting pot. Islander’s Mommy sometimes makes this island-style chicken macaroni salad as a light lunch in itself instead of as a side dish. This pasta is perfect for plate lunches and especially for Macaroni Day.

Recipe

(From Mommy)

Ingredients

  • 1 ½ cups cooked macaroni
  • 2 cooked chicken breasts
  • 2 celery stalks
  • 1 carrot, washed and peeled
  • 1 20-ounce can crushed pineapple, juice drained
  • 2 tablespoons sweet pickle relish
  • 1 packet of raisins
  • ¼ – ½ cup mayonnaise (we recommend fat-free or light)
  • ¼ – ½ cup sweetened condensed milk (we used fat-free)

Directions

Cook the macaroni al dente according to the package directions. Drain well and set aside to cool.  Shred or chop the chicken into small pieces. Cut the celery stalk into slivers. Grate the carrot. In a large bowl, put the chicken, celery, carrot and drained pineapple and mix well.

Chicken Mac Salad

Gently add the macaroni to the bowl with the other ingredients. Stir in the pickle relish and raisins. Mix in the mayonnaise and condensed milk. Put the macaroni salad in a container. Cover and refrigerate for at least an hour to allow the flavors to blend. To serve, scoop onto plates.

Chicken Mac Salad