Hawaiian Macaroni Salad with Creamy Mayo Dressing
Chilled elbow macaroni tossed with diced carrot and a tangy mayo-vinegar dressing. This Hawaiian-style salad is intentionally mayonnaise-forward and benefits from advance chilling, allowing the pasta to absorb flavors while remaining tender. Adjust salt and pepper to taste, and add extra mayo if the pasta absorbs the dressing during storage.
Ingredients
- 4 ounces elbow macaroni, dry
- 1 carrot, diced small
- ½ cup mayonnaiseGreek yogurt1:1adds dairyFull guide →
- salt, to taste(optional)
- ¼ tsp white pepper, to taste(optional)
- ½ tsp rice wine vinegar
- 1 tsp sugar
Instructions
- 1
Boil elbow macaroni until al dente without salting the water. Drain well and refrigerate uncovered until completely cooled, stirring occasionally to speed cooling.
- 2
Peel and dice carrot. Cook in boiling water until barely tender but still crisp. Drain well and refrigerate with the macaroni.
- 3
Whisk together mayonnaise, salt, rice wine vinegar, and sugar in a small bowl. Refrigerate.
- 4
Once macaroni and carrot are completely chilled, combine with dressing and taste. Adjust salt and white pepper to preference.
- 5
Refrigerate until serving. Add more mayonnaise if needed, as the pasta will absorb the dressing.
Tips
Do not salt the pasta water; the mayonnaise provides ample saltiness and over-salting cannot be corrected.
Stir the cooling pasta a few times to speed chilling and ensure even cooling.
This salad is intentionally mayonnaise-heavy. Add extra dressing after refrigeration if the pasta absorbs it.
Cook the carrot until barely tender but still crisp to maintain texture contrast.
Good to Know
Refrigerate in airtight container up to 3 days. Stir before serving and add extra mayonnaise if needed.
Prepare through step 4 up to 1 day ahead. Add final adjustments to salt and pepper just before serving.
Serve chilled as a side dish with grilled meats or at potlucks.
Common Mistakes
Salt the pasta water to avoid over-salting the final dish since mayo is already salty.
Skip cooling steps to avoid warm, mushy salad that absorbs dressing unevenly.
Overcook the macaroni to avoid a mushy texture that becomes worse as it absorbs mayo.