Description
Creamy Hawaiian macaroni salad brings island flavors straight to your plate with a perfect blend of tangy mayo, crisp vegetables, and tender pasta. Cool summer gatherings find their delicious match in this classic potluck favorite that invites you to savor each refreshing bite.
Ingredients
Scale
Pasta Base:
- 1 pound (454 grams) elbow macaroni
Cheese and Vegetables:
- 6 ounces (170 grams) cheddar cheese, cubed
- 1 cup frozen peas
- 1/2 red onion, minced
- 4 celery stalks, diced
- 1 red bell pepper, diced
Dressing and Seasonings:
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup fresh dill
- 2 tablespoons sugar
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Cook macaroni in boiling water for 8-10 minutes until al dente, ensuring pasta retains a slight firmness without becoming soft.
- Immediately drain pasta and rinse under cold water to stop cooking process, preventing clumping and cooling down quickly.
- Transfer cooled pasta to a large mixing bowl, adding cubed cheddar cheese, minced red onion, diced celery, red bell pepper, and peas.
- Create dressing by whisking mayonnaise, apple cider vinegar, fresh dill, sugar, Dijon mustard, salt, and pepper until smooth and well-integrated.
- Drizzle prepared dressing over pasta and vegetable mixture, gently folding to ensure complete and even coating of all ingredients.
- Refrigerate salad for minimum one hour, allowing flavors to develop and blend thoroughly, creating a more cohesive and delicious dish.
- Before serving, give salad a final gentle stir to redistribute dressing and ensure optimal flavor distribution. Serve chilled for maximum enjoyment.
Notes
- Choose short pasta shapes like elbow macaroni or rotini for maximum dressing coverage and easier eating.
- Cook pasta just until al dente to prevent soggy, mushy texture that ruins the salad’s overall mouthfeel.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent clumping, ensuring each noodle remains separate and perfectly textured.
- Add extra crunch by incorporating diced cucumber or chopped bell peppers for a fresh, vibrant element to the classic recipe.
- Make the salad dairy-free by substituting mayonnaise with vegan alternatives like cashew cream or tofu-based dressings.
- Enhance protein content by mixing in diced grilled chicken, hard-boiled eggs, or canned tuna for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg