Simply saying the word “summer” evokes some of the sweetest of memories. Grilling outdoors with a cold beverage or tasty cocktail in hand, fresh fruit in abundance sitting on the kitchen counter, berry picking until our hands are bright red or purple, sweet cobblers and homemade ice cream, walking barefoot (my favorite!) and feeling the earth beneath my feet and of course Macaroni Salad.
Summer just wouldn’t be summer without macaroni salad.
I’ve made Grandma Eilene’s Macaroni Salad for years and my Bennett Crew adores this side dish. However, recently I developed and photographed another very popular macaroni salad for my lovely clients, Home By Design Magazine. Hawaiian Macaroni Salad. Not surprising that it was a huge hit at my house. I’d sampled versions of Hawaiian Macaroni Salad when visiting Maui a few years ago and I totally fell in love with this version of the quentisential American side dish.
Hawaiian Macaroni Salad is still macaroni salad but it’s loaded with all sorts of delicious ingredients.
It’s quite heavy on the mayonnaise as well, which doesn’t bother me one bit because I love mayonnaise. I love it so much I’m terrified we’ll run out so I keep two extra jars in the pantry at all times. I also make mayonnaise on occasion and my homemade version is so absolutely divine in this salad. Using your favorite mayonnaise is key because mayonnaise plays a big part in flavoring this salad.
I’ve recently discovered this mayonnaise from Thrive Market. My new favorite! My youngest gal is allergic to canola oil, for reasons I won’t get into here unless you want me to stand on my non-GMO and Monsanto is bad soapbox. 😉 So I’m always looking for a tasty alternative mayonnaise to keep in stock. On occasion I can find this at my local market but most of the time I purchase through Thrive Market. This online market is such a convenient option for all your healthy pantry items, not to mention many of the items are priced less at Thrive Market than at my own market.
No kickbacks or payment for this mention, I just wanted to pass on my fun and fabulous find! I still support local as much as possible. While were on the subject of supporting local… I love Barn2Door for my other local and regional ingredients. Clean, sustainable food right from the people who grew it!
Now that we’ve chatted mayonnaise and markets, I’ll get back to the rest of the salad ingredients. I include shredded carrots, cilantro, sliced green onions, sweet pickle relish, sometimes shredded or cubed cheddar cheese, hard boiled eggs and avocado slices for garnish. Loaded with flavor and texture, Hawaiian Macaroni Salad is a deliciously festive side dish for all our summer barbecues.
Wishing you all a very happy and healthy summer!
Loads of Love,
You’ve never had a macaroni salad quite like Hawaiian Macaroni Salad. Creamy, dreamy and filled with flavor, this salad is fresh comfort food at it’s best. Traditional Hawaiian Macaroni Salad is laced with a sizeable amount of mayonnaise. Personally, I adore mayonnaise and often make it at home. But if it’s not on your favorite ingredient list, feel free to adjust measurements.
- 1 lb macaroni pasta cooked according to package directions
- 1 cup shredded carrots
- ½ cup chopped cilantro
- 4-5 hard boiled eggs, coarsely chopped or sliced
- ½ cup sliced green onions
- 2 cups mayonnaise (adjust to taste)
- 1 tablespoon white wine vinegar
- 1 cup sweet pickle relish
- 1/2 cup shredded cheddar (optional)
- Salt and freshly cracked black pepper to taste
- Avocado slices for garnish
In a large bowl, add the shredded carrots, chopped cilantro, hard boiled eggs and green onion to the cooked macaroni.
Then gently fold in the mayonnaise, white wine vinegar and pickle relish. Season to taste with salt and pepper.
Let the macaroni salad sit in the fridge for at least 30 minutes before serving. This will help the macaroni absorb all the delicious flavors.
To serve, place the macaroni salad in a large serving bowl and garnish with avocado slices.