Kitchen
Hawaiian Macaroni Salad with Bacon
This is the perfect side dish for a plate lunch or your next gathering. It consists of soft elbow macaroni, fresh carrots, refreshing cucumber, and creamy mayonnaise. I added bacon bits for a salty umami that takes this recipe to the next level.
Ingredients · Servings 5
- 16 oz dried elbow macaroni
- 2 cups Best Foods/Hellman’s mayonnaise/Kewpie
- 2 tablespoons seasoned rice vinegar (can sub with white vinegar)
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder (optional)
- 1 cup thinly shredded or grated carrot (about 3 oz)
- 1 cup finely diced English cucumber or 1 celery (about 4 oz)
- 1 shallot or 1/2 red onion (finely diced)
- 1 cup bacon bits
Method · 20 min
- Cook the elbow macaroni according to the package instructions, but use the higher end of the suggested cooking time and add about two extra minutes. This makes the pasta a bit softer so it can quickly absorb the dressing. Drain the noodles and let them cool completely. There is no need to rinse them.
- Add the macaroni to a large mixing bowl. Add all the seasonings and vegetables on top, then gently toss everything together. Taste and add more salt if needed.
- You can enjoy as is but for more flavor, cover the bowl and place it in the refrigerator. Let it sit for at least an hour, or preferably overnight, so the ingredients can marry. Serve chilled alongside your favorite main dishes.
You can in addition use fried mini SPAM cubes to keep the theme Hawaiian. This makes the pasta a bit softer so it can quickly absorb the dressing.
Drain the noodles and let them cool completely. Add all the seasonings and vegetables on top, then gently toss everything together.
You can enjoy as is but for more savor, cover the bowl and place it in the refrigerator. Let it sit for at least an hour, or preferably overnight, so the components can marry.
Serve chilled alongside your favorite main dishes.
