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Creamy Hawaiian Macaroni Salad with Sweet Pickled Onion

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A creamy and tangy Hawaiian macaroni salad featuring a sweet pickled onion twist that adds a bright, lively finish to this classic side dish.

Ingredients

Scale
  • 8 ounces elbow macaroni pasta, cooked al dente and cooled
  • 1 cup mayonnaise (preferably full-fat, e.g., Duke’s or Hellmann’s)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • Sweet Pickled Onions:
  • 1 medium red onion, thinly sliced
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrots, shredded or finely diced
  • 2 stalks green onion, thinly sliced
  • Salt and black pepper, to taste
  • Optional: squeeze of fresh lemon juice
  • Optional: 2-3 hard-boiled eggs, chopped

Instructions

  1. Pickle the Onions: Thinly slice the red onion and place in a medium bowl or jar.
  2. In a small saucepan, combine white vinegar, granulated sugar, salt, and water. Heat gently over medium until sugar dissolves, about 3-5 minutes.
  3. Pour the hot brine over the onions and let soak at room temperature for at least 15 minutes, stirring occasionally. Drain and reserve onions and some pickling liquid if desired.
  4. Cook the macaroni pasta in a large pot of salted boiling water until al dente, about 7-8 minutes. Drain and rinse under cold water to cool and stop cooking. Drain thoroughly.
  5. Prepare the salad base by whisking together mayonnaise, apple cider vinegar, and sugar in a large bowl.
  6. Add chopped celery, shredded carrots, and sliced green onions to the dressing. Season with salt and pepper to taste.
  7. Add the cooled macaroni and pickled onions to the dressing mixture. Fold gently to coat evenly. Add reserved pickling liquid or vinegar if needed to loosen the salad.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Overnight chilling is recommended for best flavor.
  9. Before serving, stir the salad gently and adjust seasoning if needed. Optionally, add a squeeze of fresh lemon juice or extra black pepper.

Notes

[‘Use full-fat mayonnaise for best creaminess.’, ‘Cook pasta al dente to avoid mushy texture.’, ‘Rinse pasta after cooking to stop cooking and remove excess starch.’, ‘Pickling onions adds a sweet acidity that balances the richness.’, ‘Chill salad for at least 30 minutes before serving; overnight is better.’, ‘Adjust seasoning just before serving.’, ‘Store-bought sweet pickled onions can be used if short on time.’, ‘For vegan version, use plant-based mayo and maple syrup instead of sugar in pickling.’, ‘Gluten-free pasta can be used to make this salad gluten-free.’, ‘Add pineapple chunks for a tropical twist.’, ‘Avoid reheating; serve chilled or at room temperature.’]

Nutrition

Keywords: Hawaiian macaroni salad, creamy macaroni salad, sweet pickled onions, picnic salad, summer side dish, easy macaroni salad

Find it online: https://emmayum.com/creamy-hawaiian-macaroni-salad-recipe-easy-sweet-pickled-onion-twist/