Authentic Hawaiian Restaurant Style Mac Salad: A Perfect Side Dish for Your Next BBQ

Aloha! It's getting warm outside which can only mean summer cook outs and get-togethers! And, this little island gem is a real crowd-pleaser. If you've ever been to Hawaii and had a local plate lunch then you already know this little side dish and how it magically pairs with whatever meal you ordered. It's magically delicious! Sorry. Anyways, it's no wonder locals and visitors alike are in love... maybe, even addicted to Hawaiian Mac Salad. But you don't have to travel all the way to Hawaii to enjoy this island favorite... follow my simple recipe and experience a little aloha wherever you live! Plus, you'll learn some restaurant tricks that make this simple Hawaiian Mac Salad simply irresistible! Chapters: 00:00 Intro 00:30 Introduction 02:07 Cooking the Elbow Macaroni 02:43 Ingredients for Mayo Dressing 03:45 Restaurant Secret Ingredients 05:47 Mix The Pasta and Mayo Dressing 05:59 Allow Your Mac Salad to Bloom 06:32 Plating Up the Mac Salad 06:45 Ending and Thank You! #food #cooking #recipe #hawaiifood #sidedish Product Recommendations: Magical Seasoning Goodness: https://amzn.to/43yFSeB or https://amzn.to/49Wt05A Gear: Iwatani Portable Butane Stove: https://amzn.to/4tXxuR3 Authentic Hawaiian Restaurant-Style Mac Salad Ingredients • 1 pound (454g) elbow macaroni • 3oz (85g) grated carrot • 4 cups (14kg) of Mayonnaise • 2 teaspoons (7g) salt • 1/2 teaspoon (2g) Magical Seasoning Goodness (MSG) • 1/2 teaspoon (2g) White pepper • 2 teaspoon (10-12g) grated onion, optional • 4 teaspoons (20g) of canned tuna, water drained, optional Instructions • Bring a large pot of salted water to the boil and add the macaroni. Make sure to stir the pasta to prevent sticking and occasionally stir during the cooking process. Every pasta brand is different but expect to cook it at least 5 minutes past the recommended cooking time. You want this pasta soft… almost to point of being bloated where it just barely holds its shape. • While the pasta is cooking, whisk together all the other ingredients in a large enough bowl to accommodate the cooked pasta later. • If using canned tuna, make sure to finely break up the tuna and thoroughly fold it into the mixture. Place the mayo mixture in the fridge to allow the flavors to develop. • Once the pasta is nice and soft, drain, rinse under cold water until completely cool. I let it sit in cold water for a couple minutes to speed up the cooling process and to remove excess starch. Drain and allow to dry. • Once the pasta is sufficiently dry, gently fold it into the bowl with the mayonnaise mixture. • Cover and refrigerate for at least 3 hours (best if overnight). • Let it sit at room temperature for ½ before serving. Now is the time to also adjust the seasoning and add more mayo if it appears to have dried out in the fridge. Affiliate Disclosure: Some of the links above may be affiliate links to products that I use or recommend. That means if you purchase through the links above I earn a small commission. Still, I urge you to do some research and get yourself the lowest price you can... wherever you can. However, if you choose to purchase through my links... I greatly appreciate your support and thank you!