Description
A creamy and tangy Hawaiian Macaroni Salad with tender tuna, shredded carrots, and a double mayo dressing, perfect for a refreshing side dish or light meal. This classic island favorite combines soft elbow pasta with a zesty, slightly sweet dressing and crunchy vegetables, chilled to perfection.
Ingredients
Scale
Pasta and Vegetables
- 8 oz elbow pasta
- 1 tbsp apple cider vinegar
- 1 cup shredded carrots
- ¼ cup shredded onion (about 1 small onion)
- 1-2 green onions (thinly sliced)
Dressing
- 1 cup Hellman’s or Best Mayo mayonnaise
- ¼ cup Kewpie mayonnaise
- 1½ tbsp white granulated sugar
- 1 tbsp milk
- ½ tsp salt (divided)
- ¼ tsp pepper (divided)
Protein
- 1 (5 oz) can tuna (drained, no salt added recommended)
Seasoning
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a pot of heavily salted water to a boil. Add the elbow pasta and cook for 1-2 minutes longer than the package instructions to ensure the pasta is soft but not mushy. Drain the pasta, rinse it with cold water to cool, then transfer it to a large bowl to prepare for mixing.
- Combine Pasta with Vegetables and Vinegar: To the cooled pasta, add apple cider vinegar, shredded carrots, and shredded onion. Stir well to mix all ingredients evenly. Cover and refrigerate for 10-15 minutes to let the flavors meld and vegetables soften slightly.
- Prepare the Dressing: In a separate bowl, whisk together Hellman’s or Best Mayo mayonnaise, Kewpie mayonnaise, white granulated sugar, milk, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Reserve ¼ cup of this dressing and store it in the fridge for later use.
- Mix Tuna and Dressing with Pasta: Add the drained tuna and the remaining mayonnaise dressing to the macaroni mixture. Gently fold to combine all ingredients thoroughly without breaking up the tuna too much. Taste and adjust seasoning with additional salt and pepper if needed. Cover and refrigerate for at least 1 hour to allow flavors to develop, although overnight refrigeration is recommended for best results.
- Finish and Serve: When ready to serve, add the reserved ¼ cup of dressing and half of the sliced green onions to the macaroni salad. Stir gently to incorporate. Garnish with the remaining green onions on top. Serve chilled or at room temperature for a refreshing and flavorful dish.
Notes
- Cooking pasta slightly longer than usual results in the soft texture typical of Hawaiian macaroni salad.
- Using a combination of Hellman’s and Kewpie mayonnaise gives the dressing a rich and unique flavor profile.
- Allowing the salad to chill overnight enhances the flavor and texture.
- Adjust sugar and vinegar levels to taste for preferred sweetness and acidity.
- Use no-salt-added tuna to better control sodium content.
- The salad is best served cold or at room temperature, not warm.
