Hawaiian Mac Salad
This Hawaiian Mac Salad is tangy, creamy, and super easy to make. My favorite way to dress up pasta salad, and the flavor speaks for itself!
Servings: 6 servings
Calories: 393kcal
Ingredients
- 8 ounces dry elbow macaroni
- 2 tablespoons grated yellow sweet onion
- 1 ½ cups mayonnaise Best Foods or Hellmann's
- 3 tablespoons sweet pickle relish
- 2 tablespoons sweet pickle juice
- ¼ cup grated carrot
- ¼ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Boil 8 ounces dry elbow macaroni in heavily salted water for 10 minutes, or until al dente.
- Drain pasta and let it cool for 10 minutes.
- Add warm pasta to a large bowl and add the 1 ½ cups mayonnaise. Stir until the pasta is coated and the mayo is warm and slightly melted.
- Fold in the rest of the ingredients: 3 tablespoons sweet pickle relish, 2 tablespoons sweet pickle juice, ¼ cup grated carrot, 2 tablespoons grated yellow sweet onion , ¼ teaspoon paprika, ½ teaspoon sea salt, and ½ teaspoon black pepper.
- Let it chill in the fridge for at least 2 hours or overnight.
Video
Notes
- Make sure to let your pasta sit for 10 minutes after draining to cool down before adding the rest of your ingredients. You don't want hot pasta, but you do want it to be warm.
- Best Foods or Hellmann’s mayonnaise are most commonly used for authentic Hawaiian Mac Salad. They’re the go-to brands that provide a quality, neutral flavor that doesn't compete with the other ingredients' flavors.
- We recommend chilling for at least a few hours, but preferably overnight. The chill time helps the flavors meld and allows for the soft texture to settle in.
Nutrition
Serving: 1g | Calories: 393kcal | Carbohydrates: 3g | Protein: 1g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 684mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg
