Hawaiian- Inspired Macaroni Salad by Kristin Gulitz It’s summer, and our most precious commodity is time! This Hawaiian-inspired macaroni salad may be incredibly simple to make, but the flavor is anything but plain. It’s a great choice for a neighborhood gathering or summer BBQ and can easily be made ahead of time.
Hawaiian Macaroni Salad | Photo credit Kristin Gulitz
Ingredients: • 1 pound elbow macaroni • 1 1/2–1 3/4 cup mayonnaise • 1/4 cup milk • 1/4 cup rice vinegar • 1 teaspoon salt
Tips: Wait until the end to add more mayonnaise. At that point you’ll be able to tell if it’s the consistency you want. Make sure the macaroni is thoroughly cooked, not al dente.
• 1 teaspoon pepper • 2 tablespoons sugar • 2 carrots, grated • 1/4 white onion, grated • 2 celery stalks, diced
Directions: 1. Bring a large pot of salted water to a boil. 2. Add macaroni and cook fully, about 10-12 minutes. 3. Drain macaroni and set aside. 4. In the same pot, combine mayonnaise, milk, vinegar, salt, pepper, and sugar. 5. Finely grate carrots and onions, finely dice celery. 6. Add veggies to the pot and combine. 7. Cook on low heat for 10-15 minutes. 8. Once macaroni has cooled for 20-30 minutes, add it into dressing and toss to combine.
9. Taste and adjust salt and pepper to your liking. 10.Refrigerate for at least two hours or overnight. 11. Enjoy!
72 | THE MOTHERLODE
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