Hawaiian·Side Dish
Creamy Hawaiian Macaroni Salad
A deceptively simple, ultra-creamy side dish that relies on fine-shredded carrots and a long chill time to achieve its signature flavor. Unlike Italian pasta salads, this version uses a cold-water rinse and a thin dressing that thickens into a rich coating as it rests.
Prep
25m
Cook
5m
Total
210m
Serves
8
Method
- 01
If using red onion, dice it finely and soak in a bowl of cold water for 20 minutes to mellow the flavor. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and cayenne until smooth.
Watch · 0:34
- 02
Drain the onions and stir them into the dressing. Finely grate the carrots using a light touch on the grater to produce small, tender shreds rather than long strips. Stir the grated carrots into the dressing and set aside.
Watch · 1:38
- 03
Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook according to package directions (usually about 5 minutes) until fully tender. Drain the pasta in a colander and immediately rinse with cold water to stop the cooking and remove excess starch.
Watch · 3:02
- 04
Drain the rinsed macaroni for about 20 seconds, then transfer it into the bowl with the dressing. Stir thoroughly until the pasta is evenly coated. The mixture will look very soupy and over-dressed at this stage, which is necessary for the final texture.
Watch · 3:55
- 05
Clean down the sides of the bowl, cover with plastic wrap, and refrigerate for at least 3 hours, though overnight is highly recommended for the best flavor and consistency.
Watch · 4:32
- 06
Before serving, give the salad a stir. If it appears too dry, add an extra dollop of mayonnaise and a splash of cold water to restore the creamy texture. Taste for salt and garnish with additional grated carrot, red onion, and fresh chives.
Watch · 4:51
From Chef John
“No mac salad's worth losing a fingernail over.”
“Please just give it a stir and don't come to any conclusions.”
“The simplicity is the secret.”