Kristy Cook
Imagine scooping. Into a bowl of Classic Hawaiian Macaroni Salad. Where each forkful. Carries you away. To a sunny island breeze. This isn’t just any macaroni salad. It’s a harmonious blend of soft. Plump elbow macaroni. Enrobed in a creamy, tangy dressing. Punctuated by the crunch of fresh celery. The sweetness of grated carrots. And the subtle bite of green onions. It’s a dish that voices of assemblages. Of shared laughter under open skies. And of moments paused. To savor the simple, joyful flavors of life. With every bite. This salad offers not just a taste. But a feeling. A warm embrace. A reminder. Of the heartwarming power of good food. Made with love.
Ingredients
For the Dressing:
2 c half-and-half
2 c mayonnaise (Duke’s preferred)
1.5 tbsp grated yellow onion
1 tbsp dark brown sugar
2 tsp pepper
1 tsp salt
For the Macaroni:
1 lb elbow macaroni
¼ c apple cider vinegar
5 green onions, white and green parts sliced thin
2 large celery ribs, chopped into 1/4-inch pieces
1 c grated carrots
Instructions
Dressing Prep: In a bowl. Mix 2 cups of half-and-half, 2 cups of mayonnaise, 1.5 tablespoons of grated yellow onion, 1 tablespoon of dark brown sugar, 2 teaspoons of pepper, and 1 teaspoon of salt. Until smooth. Refrigerate.
Cook Macaroni: Boil 1 pound of elbow macaroni. Adding 5 extra minutes to the package’s cooking time. For softer pasta. Drain. Return to the pot. And mix with ¼ cup of apple cider vinegar. Let it absorb. And cool for 20 minutes. Covered.
Mix Half the Dressing: Add half of the dressing to the cooled macaroni. Stir. Cover. And let sit for another 20 minutes.
Add Veggies and Rest of Dressing: Stir in 5 sliced green onions, 2 chopped celery ribs, 1 cup of grated carrots, and the remaining dressing. Adjust salt and pepper to taste.
Chill: Let the salad reach room temperature. Then chill in the fridge for at least 2 hours. Before serving.
Notes
To transform this Classic Hawaiian Macaroni Salad into a delightful gluten-free version. Swap the traditional elbow macaroni. With your favorite gluten-free pasta. There’s a wonderful variety of gluten-free options available. Including rice, quinoa, and corn-based pastas. That mimic the texture. And taste of regular pasta quite well. When choosing your pasta. Look for shapes that hold dressings well. To ensure each bite is as flavorful. As the original recipe. Remember to check the labels on all your ingredients. Especially the mayonnaise and apple cider vinegar. To ensure they’re certified gluten-free. This simple switch. Allows everyone to enjoy the creamy. Tangy joy of this beloved side dish. Without worry. Bringing a taste of the islands to all tables. Regardless of dietary restrictions. Embrace the spirit of aloha. In every gluten-free bite!
