Hawaiian Style Macaroni Salad

by: Sue

One of our favorite meals in Hawaii was a mixed plate lunch. Hawaiian mixed plate lunches always include pasta salad. I have taken a basic Hawaiian style pasta recipe and modified it to suit my taste. I added the cabbage, lemon juice and vinegar because that’s what I like but you can make the salad without them. If you do, it will be bland. I just love this recipe, it’s creamy and has less fat than most pasta salads. Relatively simple, easy to make, goes with everything.

Pour: 3 cups uncooked elbow macaroni (approximately 1 pound)

Into: 4 quarts boiling water
2 teaspoons salt

Cook until soft. Al dente won’t be as good. This will take 10-15 minutes or does at the Lubbock elevation. True Hawaiians say, “Cook it till it’s fat.”

While it’s cooking, mix the dressing and shred the veggies:

2 carrots, shredded
1/2 head cabbage, chopped and shredded fine

Dressing (Whisk together in small mixing bowl):

1 cup reduced fat mayonnaise
1/2 cup milk
pepper & salt to taste
1 Tablespoons lemon juice
3 Tablespoons Bragg’s apple cider vinegar

Drain cooked pasta, reserving some pasta water to add back to the salad. While pasta is still warm, add shredded veggies and dressing, and 1/2 cup of the pasta water. Put in airtight container and refrigerate until cold if you can stand to leave it alone. Add more pasta water to loosen it up if needed.

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