kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
- 10:54 AM
- Messages
- 4,094
Hawaii-Style Macaroni Salad
4-6 servings
Ingredients:
1/2 C. Best Foods Mayonnaise (or Hellmann’s if you’re in the East, no substitution in Hawaii!)
Scant 1 tsp. prepared Mustard (I used Dijon ’cause that’s what I had in the ‘fridge)
1 Tbsp. White Onion, finely grated, juice and pulp (I used a Microplane)
2 Tbsp. Carrot, finely grated
2 Tbsp. Celery, finely diced
1/4 lb. Elbow Macaroni, cooked past al dente, so that they are fat and soft
Salt and Pepper to taste
Method:
Combine all ingredients but the Macaroni in a large mixing bowl.
Prepare the pasta as directed on the package.
Test the pasta to make sure that it is past al dente, nice and soft but not falling apart.
Drain well.
While the pasta is still warm, toss it gently with the dressing and refrigerate for at least 1 hour.
At this point, check to see if the Macaroni has absorbed too much of the Mayo, you may need to add more, possibly up to 1/4 cup.
Combine well, cover and refrigerate for another hour before serving.
4-6 servings
Ingredients:
1/2 C. Best Foods Mayonnaise (or Hellmann’s if you’re in the East, no substitution in Hawaii!)
Scant 1 tsp. prepared Mustard (I used Dijon ’cause that’s what I had in the ‘fridge)
1 Tbsp. White Onion, finely grated, juice and pulp (I used a Microplane)
2 Tbsp. Carrot, finely grated
2 Tbsp. Celery, finely diced
1/4 lb. Elbow Macaroni, cooked past al dente, so that they are fat and soft
Salt and Pepper to taste
Method:
Combine all ingredients but the Macaroni in a large mixing bowl.
Prepare the pasta as directed on the package.
Test the pasta to make sure that it is past al dente, nice and soft but not falling apart.
Drain well.
While the pasta is still warm, toss it gently with the dressing and refrigerate for at least 1 hour.
At this point, check to see if the Macaroni has absorbed too much of the Mayo, you may need to add more, possibly up to 1/4 cup.
Combine well, cover and refrigerate for another hour before serving.