Hawaiian Macaroni Salad
This mind-blowing Hawaiian method of making pasta salad sets you up for the ultimate barbecue side dish.
Often known as ‘mac salad’ in Hawaii, this dish forms a part of the holy ‘plate lunch’. The plate lunch is an institution in Hawaiian cuisine. Originally created as a standard lunch ration for plantation workers, it is now a common format for modern Hawaiians and is often rolled out at parties and celebrations. The plate lunch consists of some form of protein, such as fried chicken or ‘huli huli’, along with a scoop of a white rice and an irresistible scoop of ‘mac salad’. The method for making Hawaiian macaroni salad is extraordinary, combining overcooked pasta (and it must be very overcooked) with lots of vinegar and mayonnaise. Alongside a flurry of grated carrots and spring onions, the ingredients interact to make a surprisingly pleasant, tangy and creamy salad against all odds. I press you to try it, and make sure you serve it cold from the fridge. It’s delightful on a hot day! Let’s go!
INGREDIENTS (serves 2x)
150g dried pasta (macaroni, spirali or conchiglie/shells are best)
1 tsp sugar
½ tsp salt
1/4 tsp black pepper
4 tablespoons mayonnaise
50ml milk
2 tablespoons rice wine vinegar (or white wine/cider vinegar)
1 small carrot, grated
3x spring onions, sliced finely
WALKTHROUGH
First, let’s make the dressing. In a mixing bowl, mix the 4 tablespoons of mayonnaise, 50ml milk, 1 tsp sugar, 1/4 tsp black pepper and 1/2 tsp salt and set this aside.
Now we will boil the pasta. Boil the 150g dried pasta as per the package instructions; however you must overcook the pasta by 1/3 of the time stated on the instructions so it is very soft - trust me here!
Once (over)cooked, drain the pasta without rinsing it and place it back into the empty pan. Add the 2 tablespoons of vinegar and stir until the pasta is coated. Set the pasta aside for 5 minutes to allow the vinegar to absorb into the pasta.
Add the soaked pasta to the bowl with the dressing. Stir until the pasta is well coated. It will seem runny initially but it will thicken up a lot as it sits. Add the grated carrots and sliced spring onions. Taste for seasoning and adjust with salt, pepper and/or sugar.
For best results, let the chill the salad for hours and serve by the scoop. Serve it with rice and any barbecue meats - it’s great with barbecue! Enjoy!
