Macaroni Salad

This was adapted from Hawaiian Airlines Instant pot recipe. I needed a quick Hawaiian style macaroni salad to go with my Kalua Pig and cabbage (https://athomewiththeresa.net/2019/09/01/kalua-pig-and-cabbage/) so I gave this recipe a try. I loved it…I’m not from Hawaii so I cannot vouch for authenticity, but my family loved it, and that is what matters to me.

Perfectly creamy, the combination of pasta and veggies were just right as a side to rich Kalua Pig. Make them and try for yourself!

Ingredients:

1 pound elbow macaroni

salt

1-1/4 cups real mayonnaise

1 cup whole milk

1 tablespoon Worcestershire Sauce

2 teaspoons prepared mustard

1 tablespoon brown sugar

1 teaspoon onion powder

1⁄4 cup grated carrot

2 stalks celery, finely chopped

3 scallions, finely chopped (or green onions)

1 small onion, finely chopped

Salt, pepper, and paprika

Directions:

Cook macaroni according to package in salted water.

Meanwhile, mix together mayonnaise, milk, worcestershire sauce, mustard, sugar, and onion powder in a bowl. Set aside.

Dressing looks lumpy right now but don’t worry, it will be fine!

Combine carrot, celery, scallions, and onions in a large bowl. Set aside.

Carrots, celery, onions, and green onions

Drain macaroni and rinse with water. Place macaroni in the bowl with the vegetables.

Add the dressing and mix well.

Taste and adjust seasoning. Refrigerate for at least 30 minutes. Sprinkle with paprika before serving.

Ready to serve…sprinkle with paprika.
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