Creamy Tangy Hawaiian Mac Salad

There’s something genuinely heartwarming about digging into a bowl of creamy, tangy Hawaiian mac salad. For me, this dish is more than just a recipe; it’s a cherished part of summer gatherings, family picnics, and beach barbecues. I remember the first time I tasted it—a vibrant plate filled with colorful pasta, crunchy vegetables, and sweet bursts of pineapple. Each bite brought a blend of flavors that sang of sunny days and good company. As I look around at friends laughing and enjoying themselves, I realize this salad embodies the essence of what food should be: simple, joyful, and filled with love.

## Recipe Timing

• Prep Duration: 15 minutes
• Active Cooking: 10 minutes
• Total Duration: 1 hour 25 minutes (including chilling time)
• Portion Size: Serves 4
• Complexity: Simple

## Nutritional Recipe

• Calories per portion: Approximately 260
• Protein: 6 grams per serving
• Carbs: 32 grams per serving
• Fats: 12 grams per serving
• Fiber: 1.5 grams per serving
• Sugars: 5 grams per serving
• Sodium: 310 mg per serving

## Why You’ll Love This Creamy Tangy Hawaiian Mac Salad

This Creamy Tangy Hawaiian Mac Salad dances beautifully between creamy and refreshing, making it an irresistible side dish for any occasion. The sweetness of the pineapple pairs perfectly with the crunch of fresh vegetables and the smoothness of the dressing. It’s the kind of salad that invites you to take a second helping, and trust me, once served, it rarely lasts long on the picnic table!

## The Complete Cooking Journey

This cooking journey begins with simple ingredients and transforms into a dreamy, delicious dish. Picture bringing your family together in the kitchen, laughing as you mix the components, and creating a masterpiece that captures the spirit of summer. Follow along with me; this salad is as easy to make as it is enjoyable to eat!

## Ingredients:

• 250 grams elbow macaroni
• 100 grams carrot, grated
• 50 grams celery, finely chopped
• 50 grams red onion, finely chopped
• 40 grams pineapple tidbits, drained
• 60 milliliters mayonnaise
• 60 milliliters plain yogurt
• 30 milliliters rice vinegar
• 15 grams sugar
• 2 grams salt
• 1 gram black pepper

## Method:

### Step 1: Cook the Macaroni

In a pot of salted, boiling water, cook the elbow macaroni until al dente. This usually takes about 8 minutes. Drain the macaroni well, then rinse under cold water until completely cool. This helps to stop the cooking process and ensures it stays perfectly chewy.

### Step 2: Whisk the Dressing

In a large bowl, whisk together the mayonnaise, plain yogurt, rice vinegar, sugar, salt, and black pepper. Blend until smooth and creamy, creating a base that wraps every ingredient in deliciousness.

### Step 3: Combine Ingredients

Add the cooled macaroni, grated carrot, chopped celery, chopped red onion, and drained pineapple tidbits into the bowl with the dressing. Gently toss the mixture to coat all ingredients, ensuring each piece is covered with that dreamy dressing.

### Step 4: Chill and Meld Flavors

Cover the bowl with plastic wrap and chill it in the refrigerator for at least 1 hour. This chilling time allows the flavors to marry beautifully, enhancing the taste of your salad.

### Step 5: Final Adjustments

Before serving, give the salad a final stir. Taste it and adjust the seasoning if you feel it needs a little extra punch. Maybe a pinch more salt or a dash of vinegar—it’s all up to your palate!

## Serving Suggestions & Pairings

This salad can be the star of any table! Serve it alongside grilled chicken, barbecued ribs, or even as part of a vibrant summer picnic spread. You could also make it the centerpiece of a potluck or a delightful side at your next family gathering.

## Storage & Leftovers Guide

Leftovers are a gift! Store any remaining salad in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Just give it a good stir before serving again, as the dressing might thicken a bit.

## Kitchen Wisdom & Success Tips

• Make sure your macaroni is fully cooled before mixing; this prevents the vegetables from wilting.
• Use Greek yogurt for a thicker, protein-packed version of the dressing.
• Want to add depth? Toss in some chopped bell peppers or even a handful of raisins for added sweetness.

## Flavor Variations & Adaptations

The beauty of this salad lies in its versatility. Want it spicier? Add a pinch of cayenne or a few dashes of hot sauce. If you’re looking to make it healthier, consider substituting half of the mayonnaise with more yogurt or using a low-fat version of either.

## Reader Questions & Solutions

1. Can I use another type of pasta?
   Absolutely! Feel free to substitute with any pasta shape you prefer, such as shells or fusilli.

2. What if I don’t like pineapple?
   You can replace it with diced apples for a crunch or leave it out completely.

3. Can I prepare this dish ahead of time?
   Yes! It’s best made a day ahead, as the flavors develop beautifully overnight.

4. How do I make this dairy-free?
   Use vegan mayo and a dairy-free yogurt substitute to keep it creamy without dairy.

5. Can I add protein to this salad?
   Definitely! Chopped cooked chicken, tuna, or even chickpeas would elevate the salad and make it a meal.

## Wrapping Up

The Creamy Tangy Hawaiian Mac Salad isn’t just a side dish; it’s a celebration of summer flavors and memories. It’s simple to prepare, yet it’s always a crowd-pleaser, ready to bring smiles and satisfaction to your table. So grab your ingredients, gather your family, and let’s create delicious memories together. Happy cooking!

Creamy Tangy Hawaiian Mac Salad

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A delightful and refreshing mac salad featuring creamy dressing, crunchy vegetables, and sweet bursts of pineapple, perfect for summer gatherings.

• Author: marryedit
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 85 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Mixed
• Cuisine: Hawaiian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 250 grams elbow macaroni
• 100 grams carrot, grated
• 50 grams celery, finely chopped
• 50 grams red onion, finely chopped
• 40 grams pineapple tidbits, drained
• 60 milliliters mayonnaise
• 60 milliliters plain yogurt
• 30 milliliters rice vinegar
• 15 grams sugar
• 2 grams salt
• 1 gram black pepper

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Instructions

1. Cook the macaroni in salted boiling water until al dente, about 8 minutes. Drain and rinse under cold water.
2. Whisk together mayonnaise, yogurt, rice vinegar, sugar, salt, and black pepper until smooth.
3. Add the cooled macaroni, grated carrot, celery, red onion, and pineapple to the dressing. Gently toss to coat.
4. Chill the salad in the refrigerator for at least 1 hour.
5. Give the salad a final stir and adjust the seasoning if needed before serving.

Notes

Great as a side for grilled meats or a summer picnic spread. Can be made a day ahead for best flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 5g
• Sodium: 310mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1.5g
• Protein: 6g
• Cholesterol: 10mg