Hawaiian Plate Lunch-Style Creamy Macaroni Salad Recipe
Hawaiian Plate Lunches are a unique tradition native to the Island State. Typically featuring a hearty and diverse combination of main dishes, such as teriyaki chicken, kalua pork or loco moco and served with two scoops of rice and macaroni salad, they reflect the cultural blend of Hawaii's diverse culinary influences. Hawaiian Plate Lunch-Style Creamy Macaroni Salad is a creamy delight made with a mayonnaise-based dressing, sweetened with a hint of sugar, and often incorporating grated carrots and finely diced onions for added flavor and texture.
Ingredients
- 1 1/2 cups dry Elbow Macaroni
- 1 1/2 cups shredded Carrots
- 4 large Scallions thinly sliced, white and green parts
- 2/3 cup Mayonnaise or more as needed (see below)
- 1 1/2 tablespoons Seasoned Rice Vinegar
- Salt and freshly ground Black Pepper to taste
Instructions
- Prepare pasta according to package directions to slightly overcooked. Drain and rinse under cold water. Drain again. Set aside in colander to let drain until very dry and cool completely.
- Add shredded carrots and sliced scallions to a large mixing bowl.
- Add in mayonnaise and rice vinegar. Stir with a fork to combine.
- Add prepared macaroni to mayonnaise mixture. Gently stir until well-coated. If your salad isn't "creamy" enough, add more mayonnaise, a tablespoon at a time, until you get to your desired "creamy-ness"
- Taste. Add salt and pepper, to taste. Mix well.
Notes
This can be made in advance. Store in a tightly covered container, in the refrigerator, until ready to serve. Stir to mix before serving.
As with all macaroni salads and pasta salads, be prepared to add additional dressing - or at least mayonnaise - before serving if stored overnight or longer.