Hawaiian Macaroni Salad with a tangy sweet mayonnaise dressing and imitation crabmeat.
Course Lunch
Cuisine Hawaiian
Keyword macaroni salad, plate lunch
Budget Cheap
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 449kcal
Equipment
Small bowl
Small saucepan
Ingredients
4ounceselbow macaronidry
1 carrotdiced small
½cupmayonnaiseyou may need to add more
½teaspoonSalt to taste
¼teaspoonWhite pepper to taste
½teaspoonRice wine vinegar
1 teaspoonSugar
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.