Description
Mom’s Hawaiian Mac Salad is a beloved local-style dish from Honolulu, featuring perfectly cooked elbow macaroni tossed in a creamy mayonnaise dressing with grated carrot and fragrant spices. This 25-minute recipe serves as the ideal side for classic plate lunches, summer cookouts, and potlucks. Naturally vegetarian and dairy-free, it’s easily gluten-free and vegan, delivering simple, comforting, and flavorful food guaranteed to please.
Ingredients
Salad
- 8 ounces dry elbow macaroni or short pasta of choice
- 1 medium carrot, peeled as desired and grated
- 1 cup Hellman’s Real Mayonnaise (Best Foods Real Mayonnaise in Hawaii and on the West Coast)
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- Optional: up to 1/4 teaspoon cayenne pepper
- Kosher salt and ground black pepper, to taste
Instructions
- Boil the macaroni: Bring a large pot of water to a boil and generously salt the water. Add the elbow macaroni and cook according to the package directions until al dente. Drain the pasta and rinse it with cold water to stop cooking and cool it down. Set aside.
- Assemble the macaroni salad: In a large mixing bowl, combine the cooled macaroni with grated carrot, mayonnaise, sugar, garlic powder, onion powder, paprika, turmeric, and cayenne pepper if using. Season with 1 teaspoon kosher salt and ground black pepper to your preference. Stir everything together until the dressing evenly coats the pasta and carrots.
- Adjust seasoning and serve: Taste the salad and add more salt, pepper, or spices if desired. Serve immediately, garnished with finely sliced green onions or chives for added freshness. This salad pairs beautifully with plate lunch favorites such as shoyu chicken, kalua pig, teriyaki beef, or kalbi, alongside steamed rice.
Notes
- This salad can be made ahead and chilled, but best served within a day for optimal flavor and texture.
- For a vegan version, use vegan mayonnaise instead of traditional mayo.
- Rinsing the pasta with cold water is key to stopping the cooking process and preventing the salad from becoming mushy.
- Adjust cayenne pepper to control the heat level or omit for a milder flavor.
- Use gluten-free pasta to make the salad gluten-free.
- Garnish with green onions or chives just before serving to keep them fresh and vibrant.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
