Hawaiian Macaroni Salad is easy to make with simple ingredients and in under 30 minutes. Perfectly sweet, tangy, and creamy, it’s a great side dish for backyard BBQs, potlucks, or holidays.
Guys, it’s November, and you know what that means. Christmas and New Year are just around the corner!
As part of a yearly holiday series, I showcase party-worthy recipes around this time to help you plan your Noche Buena menu. So far, we have slow cooker ham with pineapple and steamed lapu-lapu with mayo as well as homemade gift ideas such as tropical magic bars and Spanish-style bangus oil.
Chicken macaroni salad is one of my most popular recipes here on Kawaling Pinoy during Christmas, and it’s not surprising as it’s seriously the bomb! Creamy and tasty with loads of diced ham, chopped eggs, cubed cheese, crushed pineapple, and raisins, every spoonful is like a party in your mouth.
But since our Filipino-style pasta salad comes with tons of add-ins, it can be time-consuming to prepare. If you’re looking for an easier option which takes fewer ingredients and under thirty minutes to ready, Hawaiian macaroni salad is it!
This Mac salad is a staple in Hawaii’s local food scene and is traditionally served with a meat entree and steamed rice as part of the quintessential Hawaiian meal, plate lunch.
An easy, no-frills recipe, the pasta dish uses only a handful of ingredients you probably already have on hand. It’s a simple affair of elbow macaroni, shredded carrots, and grated onions dressed in apple cider and creamy mayo, milk, and sugar mixture yet is just as mouthwatering as more elaborate versions.