Traditional Hawaiian Macaroni Salad Recipe

Make this creamy, comforting, Traditional Hawaiian Mac Salad at home using a few pantry ingredients. Serve this mayonnaise-based salad for potlucks, BBQs, or picnics.

Ingredients
10 ounce dried elbow macaroni pasta (300 g)
1 tablespoon apple cider vinegar
1 and ½ cups full-fat mayonnaise
¼ cup whole milk
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
2 teaspoons sugar
½ teaspoon salt
½ teaspoon freshly cracked black pepper
1 cup shredded or julienned carrots
¼ cup chopped onions
¼ cup chopped celery ribs

Instructions
Start by cooking macaroni pasta according to the package directions. Just make sure to overcook it just a little bit. Do not overcook too much; otherwise, the salad will become mushy.
Drain all the water and add the cooked pasta to a large mixing bowl.
Mix the hot pasta with apple cider vinegar. Set it aside.
Tip – Mixing the vinegar with warm pasta helps in better absorption.
Whisk together mayonnaise, milk, onion powder, garlic powder, paprika, sugar, salt, and black pepper in another medium size mixing bowl.
Add carrots, onions, celery, and salad dressing over the pasta and toss until the macaroni is well coated.
Chill the salad for at least 2 hours before serving.

Notes
Although not traditional, you can add chopped pineapple, grilled chicken, fresh crab, crispy bacon, ham, relish, or cooked shrimp to this salad for a variation.
This salad tastes better when refrigerated, so make sure you chill it for a minimum of 2 hours before serving.