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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Recipe Information
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
Instructions
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.
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.
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.
Add the cooled macaroni to the bowl with the dressing, tossing until each piece is evenly coated.
Gently fold in the shredded carrots, chopped celery, and sliced green onions, ensuring the ingredients are well distributed throughout the salad.
Season the salad with salt and black pepper to taste, adjusting as needed.
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.
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
Calories |
6428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.1 g | 573% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 535.1 g | 195% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 68.6 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 604 mg | 46% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2991 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
