Salad > Macaroni Salads > Hawaiian Macaroni Salad

Awapuhi Macaroni Salad Recipe

Ingredients with Measurements:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green onions
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1/2 cup grated carrot
- 1/4 cup chopped fresh awapuhi ginger

Special equipment needed:
- Large pot for boiling macaroni
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Grater

Step-by-step instructions:

1. Cook the macaroni according to package instructions until al dente. Drain and rinse with cold water to cool.

2. In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth.

3. Add the green onions, celery, red bell pepper, grated carrot, and awapuhi ginger to the dressing and stir to combine.

4. Add the cooled macaroni to the bowl and toss to coat evenly with the dressing.

5. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.

- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Serve chilled
Serving size:
- 8 servings

Nutritional information:
- Calories per serving: 390
- Total fat: 23g
- Saturated fat: 3.5g
- Cholesterol: 15mg
- Sodium: 540mg
- Total carbohydrates: 40g
- Dietary fiber: 2g
- Sugars: 9g
- Protein: 6g

Substitutions for ingredients:
- Regular ginger can be substituted for awapuhi ginger if unavailable.
- Red onion can be substituted for green onion.
- Yellow or orange bell pepper can be substituted for red bell pepper.

- Add cooked shrimp or crab meat for a seafood twist.
- Add diced pineapple for a sweet and tangy flavor.
- Use whole wheat or gluten-free macaroni for a healthier option.

Tips and tricks:
- Rinse the cooked macaroni with cold water to stop the cooking process and prevent it from becoming mushy.
- Use a whisk to ensure the dressing is smooth and well-combined.
- Allow the salad to chill in the refrigerator for at least an hour before serving to allow the flavors to meld.

Storage instructions:
- Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold and should not be reheated.

Presentation ideas:
- Serve the macaroni salad in a large bowl or on a platter garnished with fresh herbs or sliced vegetables.

- Fresh herbs such as parsley or cilantro
- Sliced green onions
- Thinly sliced red bell pepper

- Grilled chicken or fish
- Hamburgers or hot dogs
- Fresh fruit salad

Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Garlic bread

Troubleshooting advice:
- If the dressing is too thick, add a splash of water or apple cider vinegar to thin it out.
- If the salad seems dry, add more mayonnaise or dressing to coat the macaroni evenly.

Food safety advice:
- Keep the macaroni salad refrigerated until ready to serve.
- Do not leave the salad out at room temperature for more than 2 hours.

Food history:
- Awapuhi ginger is a type of ginger that is native to Hawaii and is known for its fragrant aroma and mild flavor.

Flavor profiles:
- Creamy, tangy, and slightly sweet with a hint of ginger.

Serving suggestions:
- Serve the macaroni salad as a side dish at a barbecue or potluck.

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Region: Hawaiian

Taste: Creamy, Tangy, Sweet, Savory, Herbal