Classic Hawaiian Barbecue Macaroni Salad is a delightful and budget-friendly addition to your summer BBQ spread. Inspired by the flavors of the Hawaiian Islands, this creamy macaroni salad brings a touch of the tropics to your plate. With simple ingredients and easy preparation, it's a perfect side dish that pairs beautifully with your favorite recipes for Huli Huli chicken, teriyaki chicken, kalua pork, chicken katsu, and even loco moco. In this blog post, we'll walk you through the simple steps to create an authentic Hawaiian macaroni salad with its tangy flavor and creamy dressing.
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WHAT MAKES THIS MACARONI SALAD SO SPECIAL?
- It's the harmonious blend of creamy mayo, a touch of sweetness from sugar, and a hint of tanginess from rice wine vinegar.
- The macaroni noodles are cooked to perfection, and the addition of diced carrots adds both color and texture.
- Whether you're hosting summer cookouts, craving a taste of an authentic Hawaiian mac salad, or looking for the perfect side dish to complement your BBQ favorites, this recipe delivers on flavor and simplicity.
- Plus, it's a great way to use up leftover macaroni noodles!
INGREDIENT NOTES
- Mayonnaise: We recommend using real mayo for that authentic creamy texture.
- Rice Wine Vinegar: This ingredient adds a unique tangy flavor; apple cider vinegar can be a suitable substitute.
- Sugar: A touch of brown sugar provides the perfect hint of sweetness to balance the flavors.
- Imitation Crabmeat: (OPTIONAL) While authentic Hawaiian macaroni salad often uses real crab, flaked imitation crabmeat is a budget-friendly alternative without compromising taste.
SUBSTITUTIONS
If you're looking to switch things up or you are missing an ingredient, there are a few substitutions you can make:
- Miracle Whip: If you prefer, you can use Miracle Whip instead of traditional mayonnaise for a slightly tangier flavor.
- Green Onions: Add a handful of sliced green onions for a fresh twist.
- Whole Milk: If you have it on hand, you can add a splash of whole milk for a creamier dressing.
VARIATIONS
This Classic Hawaiian Barbecue Macaroni Salad is versatile, and you can add your own twist to it:
- Fresh Fruit: Incorporate diced fresh fruit like pineapple or mango for a tropical twist.
- Sweet Onion: Add finely chopped sweet onion for extra flavor and crunch. I love it this way!
- Potato Salad Fusion: Mix in some potato salad for a delightful Hawaiian pasta salad fusion. Just don't tell the locals. 🙂
- Spice it Up: For a bit of heat, sprinkle with black pepper or drizzle with hot sauce.
Incorporating these variations can transform this classic macaroni salad into a unique creation that suits your taste buds and preferences. Whether you enjoy it as part of a Hawaiian plate lunch or as a standalone dish, this recipe is a celebration of simple ingredients coming together to create a creamy and delicious side dish that's sure to become one of your favorite recipes.
STEP BY STEP PHOTO INSTRUCTIONS
Step 1: Mix the mayonnaise, a pinch of salt, rice vinegar, and sugar in a small bowl. Keep refrigerated.
Step 2: Cook the carrots and add to the macaroni. Cool in the refrigerator.
Step 3: When the macaroni and carrots are completely cooled, add the dressing.
Step 4: Mix. Taste. Add salt and white pepper until it suits your taste. Refigerate until ready to serve.
EQUIPMENT
- Small bowl
- Small saucepan
TOP TIP
Add the dressing as close to serving time as possible. Like all pasta salads, the macaroni soaks up the dressing and can leave the salad dry. If you serve it the next day, you may need a little mayonnaise and whole milk to rehydrate the macaroni.
Equipment
- Small bowl
- Small saucepan
Ingredients
- 4 ounces elbow macaroni dry
- 1 carrot diced small
- ½ cup mayonnaise you may need to add more
- ½ teaspoon Salt to taste
- ¼ teaspoon White pepper to taste
- ½ teaspoon Rice wine vinegar
- 1 teaspoon Sugar
Instructions
- Boil the macaroni until al dente. Do not overcook it. It will continue to cook a bit until cooled and will soak up the mayonnaise and soften. Drain the pasta well and place uncovered in the refrigerator until completely cooled.
- I deliberately did not salt the pasta water because the mayonnaise adds a lot of saltiness. You can always add more but you can't remove it. The amount of salt and pepper you add is entirely per your liking.
- You can speed up the process by stirring it around a couple of times while it's cooling.
- Peel and dice a carrot. Cook until barely tender but still crisp in a pan of boiling water. Drain well and cool in the fridge with the macaroni.
- Mix the mayonnaise, a pinch of salt, rice vinegar, and sugar in a small bowl. Keep refrigerated.
- When the macaroni and carrots are completely chilled, remove from the refrigerator and add the dressing. Taste. Add salt and white pepper until it suits your taste.
- Refrigerate until serving time. You will probably find that the macaroni has soaked up the mayonnaise and you may have to add more. Typically this style of macaroni salad is mayonnaise heavy. Again, this is entirely up to you.
Nutrition
Try my delicious Hawaiian Style Manapua Buns
I think you'll love them!
