Saturday, May 2, 2009

Hawaiian Macaroni Salad

The other day I made Huli Huli chicken and I served this salad. Its another recipe from the June/July 2009 issue of Cook's Country magazine. Everyone liked the salad and it will be made again. The recipe says not to use low-fat milk or mayo or it will make the dressing too runny. I expected it to be sweeter than it was and in all the Hawaiian pasta salads I've had before the salad has been sweeter. I think next time I'd add an extra tablesppon of sugar to try to get the taste I remember. I also think I'd add some fresh peas to the salad.

2 cups whole milk
2 cups mayo
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine

Make dressing: Whisk 1 1/2 cups milk, 1 cup mayo, sugar, 1/2 teaspoon salt, and 2 teaspoons pepper in bowl.

Cook pasta: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.

Make salad: Add scallions, carrot, celery, remaining milk, and remaining mayo to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to large serving bowl and refrigerate, covered, for at least one hour or up to two days. Serve.

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  1. Wow Norah: This looks like the salad I remember cant wait to give it a try.

  2. Hi Norah,
    I'm really liking the looks of this salad. The brown sugar is an interesting addition but where does it go or did I miss it???

    I hope you don't mind but I plan on posting for National Salad Month, which is in May. Your salad link would make a wonderful addition. May I use it? Also, I'm having a free cookbook give-away at "my place" tomorrow (4th) Try to stop by to win!!! It's a GREAT book peppered with history...

  3. Louise you mix it in with the milk in the dressing. I had to make sure I typed it in there but its in the first step.

    Yes feel free to use my link. I'm heading over to enter the cookbook give away.

  4. I made this salad and followed the instructions very carefully. The flavor was good but it didn't look anything like the photo. I cooled everything completely and still got a curdled consistency to the dressing after I mixed it in. Two questions though... is the pasta supposed to be rinsed after being drained? -and- What size macaroni noodles are supposed to be used? Thanks :-)

  5. Naomi- I used just regular elbow macaroni. I don't think there is any size difference in them but I could be wrong. It's been a year since I made this and I'm not sure right now where the magazine article is but I'm pretty sure you do not rinse the pasta after it cooked. I'm not sure why your salad looked different. Give me a few days to locate the magazine with all the tips for the recipes and I'll see if I can trouble shoot it for you.


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