Da Kine Macaroni Salad
Transport your taste buds to the islands with 'Da Kine Macaroni Salad,' a creamy, tangy, and irresistibly rich side dish inspired by Hawaiian plate lunch cuisine. This classic recipe features tender macaroni pasta cooked to buttery softness and coated in a luscious dressing made from mayonnaise, whole milk, apple cider vinegar, and a touch of sugar for just the right balance of sweetness and tang. Shredded carrots, crisp celery, and flavorful green onions add a satisfying crunch and vibrant color, while a hint of salt and black pepper rounds out the flavors beautifully. Perfect for picnics, barbecues, or as the ultimate companion to grilled meats, this easy-to-make dish only gets better as it chills in the fridge, allowing the flavors to meld. Serve this crowd-pleaser cold and enjoy a taste of aloha at every bite! Keywords: Hawaiian macaroni salad, creamy pasta salad, easy summer side dish.
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Ingredients
- 1 pound macaroni pasta
- 2.5 cups mayonnaise
- 1 cup whole milk
- 0.25 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1.5 cups carrots, shredded
- 1 cup celery, finely chopped
- 0.5 cup green onions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Cook the macaroni pasta in a large pot of generously salted boiling water until very soft, about 1-2 minutes longer than the package instructions suggest. This slightly overcooked texture is key to achieving the authentic creamy consistency.
Step 2
Drain the pasta and rinse well under cold water to cool it completely. Let it sit in the strainer to ensure all excess water is removed.
Step 3
In a large mixing bowl, whisk together the mayonnaise, whole milk, apple cider vinegar, and granulated sugar until the mixture is smooth and well combined.
Step 4
Add the cooled macaroni to the bowl with the dressing, tossing until each piece is evenly coated.
Step 5
Gently fold in the shredded carrots, chopped celery, and sliced green onions, ensuring the ingredients are well distributed throughout the salad.
Step 6
Season the salad with salt and black pepper to taste, adjusting as needed.
Step 7
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together. For the best results, chill overnight.
Step 8
Before serving, give the salad a stir to redistribute the dressing. Add an additional splash of milk or a small spoonful of mayonnaise if the salad has absorbed too much dressing and seems dry.
Nutrition Facts
| Serving size | (1913.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6427.5 |
| Total Fat 447.1g | 0% |
| Saturated Fat 45.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 617.5mg | 0% |
| Sodium 4194.4mg | 0% |
| Total Carbohydrate 535.1g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 68.6g | |
| Protein 72.2g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 603.7mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 2990.6mg | 0% |
Source of Calories