Macaroni Salad - Creamy, sweet, chilled
- 2 cups dry elbow macaroni
- 1/3 cup diced celery
- 1/4 cup minced red onion
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced red bell pepper
- 1/2 cup sweet pickle relish or diced sweet pickles
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 2 tablespoons sugar
- Salt and pepper to taste
Macaroni Salad – Creamy, Sweet, Chilled is a classic American side dish perfect for picnics, potlucks, and summer gatherings. This easy-to-make salad features tender-cooked elbow macaroni mixed with a creamy dressing made from mayonnaise, a little bit of sugar for sweetness, and a splash of vinegar for tanginess. The salad is often enhanced with colorful mix-ins such as diced red bell peppers, sweet pickles or pickle relish, and crisp celery for texture. Hard-boiled eggs and onion provide additional depth of flavor, while a touch of mustard can be added for extra zing. The salad is best served chilled, allowing the flavors to blend and mellow, making it a refreshing choice for any warm-weather meal. Description by ChatGPT.
Aloha! Get ready to bring tropical vibes to your table with this classic Creamy Hawaiian Macaroni Salad. Inspired by the sunny spirit of Hawaii, this pasta dish is a perfect balance of tender macaroni, crisp vegetables, and a rich, creamy dressing. It's the ideal companion for a backyard luau, barbecue, or any festive gathering. Let's dive into Jessica Gavin's delicious recipe and prepare a bowl of goodness that'll make your taste buds hula!
Ingredients:
- 1 pound dried elbow macaroni (preferably with ridges)
- 4 quarts water
- 1 tablespoon kosher salt (plus 3/4 teaspoon for dressing)
- 1/2 cup shredded carrots
- 1/3 cup finely chopped celery
- 1/4 cup sweet pickle relish (optional)
- 1/4 cup grated sweet onion
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon honey (can substitute with granulated or brown sugar)
- 1/4 teaspoon black pepper
- 2 cups full-fat mayonnaise (Best Foods or Hellman's recommended)
- Optional for serving: sliced green onions, chopped hard-boiled eggs, cooked peas, cooked potato, diced ham, tuna, pineapple, or pineapple juice
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: 27-29 minutes (plus chilling)
Servings: This recipe yields approximately 12 cups, making it perfect for large gatherings.
1. Equipment:Large pot, colander, large mixing bowl, grater.
Instructions:
1. Begin by bringing 4 quarts of water to a boil in a large pot. Add 1 tablespoon of kosher salt and stir until dissolved.
2. Add the dried elbow macaroni to the boiling water and give it a quick stir to prevent sticking. Cook the pasta until soft but firm, roughly 12 to 14 minutes.
3. Once cooked, drain the macaroni in a colander and rinse with cold water to halt the cooking process. It should take about a minute for the pasta to cool down.
4. Transfer the cooled macaroni to a large bowl.
5. To add some crunch and color to the creamy dressing, mix in the shredded carrots, chopped celery, and grated sweet onion.
6. For the vinegary kick, add sweet pickle relish.
7. Create the dressing by combining the rice vinegar, honey, 3/4 teaspoon kosher salt, and black pepper with the macaroni and vegetables. Mix thoroughly.
8. Allow the mixture to marinate for five minutes for the macaroni to soak up the flavors.
9. For the ultimate creaminess, fold in two cups of mayonnaise until the noodles are well coated.
10. If you prefer a lighter salad, you can partially substitute mayonnaise with sour cream, Greek yogurt, or use a reduced-fat mayo. Adjust the sweetness as needed.
11. For a thinner consistency, mix in one tablespoon of whole milk at a time until your desired thickness is reached.
12. The salad can be made ahead of time and stored in the fridge, making up to 5 days in advance.
13. Customize your macaroni salad with any of the optional add-ins recommended for extra flavors and textures.
14. Serve chilled and pair it with your favorite Hawaiian dishes.
Cooking Tips:
For an extra Hawaiian touch, mix in some pineapple or pineapple juice. It adds a beautiful sweetness that complements the savory notes of the salad.
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