Authentic Hawaiian Macaroni Salad

 

Macaroni Salad (Hawaiian Style). Oh my goodness, YUM! I enjoy going to a Hawaiian BBQ and ordering a bowl of this Macaroni Salad. It goes well with many Hawaiian foods and provides a nice balance to a meal.

 

 

Ingredients

8 oz Macaroni Pasta

2 1/2 Cups water or Broth

1 Carrot slivered about 1/4 cup

1/2 Cup Mayonnaise

1 Tbs Apple Cider Vinegar

2 Tbs Milk

1 Tbs Sugar

1 tsp crushed garlic optional

Salt and Pepper to Taste

 

Instructions

Instructions for the Instant Pot

Fill the Instant Pot Pressure Cooker halfway with water or broth and add the macaroni, being careful to spread it out evenly on the bottom.

Close the lid and set the pressure cooker to Manual (Pressure Cook) high for 4 minutes, followed by a 4 minute Natural Release (NR) and then a quick release (QR) of the residual pressure.

Drain pasta after rinsing it in cold water.

Toss the spaghetti with the slivered carrots and Apple Cider Vinegar. Set aside for 1 hour in the refrigerator.

In a separate dish, whisk together the mayonnaise, sugar, and milk. To mix, whisk everything together.

Pour over cooked, chilled pasta.

If desired, add garlic.

 

To coat, toss everything together. Allow to marinate for at least 4 hours and up to overnight.

If necessary, add an extra 1-2 tablespoons milk to achieve the required consistency.

Stove Directions:

Cook the noodles according to the package instructions.

Rinse Drain the pasta. Toss in the carrot slivers and Apple Cider Vinegar to coat. Place in the refrigerator for 1 hour to chill.

In a separate dish, whisk together the mayonnaise, sugar, and milk. To mix, whisk everything together.

Pour over cooked, chilled pasta.

If desired, add garlic.

To coat, toss everything together. Allow to marinate for at least 4 hours and up to overnight.

If necessary, add an extra 1-2 tablespoons milk to achieve the required consistency.

Serve chilled.