Description
Hawaiian-style macaroni salad brings island comfort to your plate with creamy, tangy goodness. Shredded carrots and rich mayo blend perfectly, creating a classic side dish that transports taste buds to Pacific paradise.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) macaroni pasta
- 1 carrot, slivered (about ¼ cup)
- 2 ½ cups (600 milliliters) water or broth
Creamy Components:
- ½ cup (120 milliliters) mayonnaise
- 2 tablespoons (30 milliliters) milk
- 1 tablespoon (15 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) sugar
Seasonings:
- 1 teaspoon crushed garlic (optional)
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Instant Pot Pressure Cooker by filling it halfway with water or broth, ensuring the macaroni is evenly spread across the bottom.
- Secure the lid and set the pressure cooker to Manual (Pressure Cook) on high for 4 minutes, followed by a 4-minute Natural Release (NR) and a quick release (QR) of remaining pressure.
- Carefully drain the pasta and rinse thoroughly with cold water to stop the cooking process.
- Slice carrots into thin slivers and combine with the cooled pasta, drizzling Apple Cider Vinegar over the mixture.
- Refrigerate the pasta and carrot mixture for 1 hour to chill and allow flavors to meld.
- In a separate mixing bowl, whisk together mayonnaise, sugar, and milk until smooth and well-combined.
- Remove the chilled pasta from the refrigerator and pour the creamy dressing over the pasta and carrots.
- Gently toss the ingredients to ensure even coating, incorporating optional minced garlic if desired.
- Cover and return the macaroni salad to the refrigerator, allowing it to marinate for 4 hours or overnight.
- If the salad seems too dry, adjust the consistency by adding 1-2 additional tablespoons of milk.
- Serve the Ono Hawaiian BBQ Macaroni Salad thoroughly chilled for the best flavor and texture.
Notes
- Unlock the magic of Hawaiian-style comfort with this creamy macaroni salad that transports your taste buds to tropical paradise.
- Customize the dressing’s consistency by gradually adding milk, creating a personalized texture that suits your preference.
- Break traditional boundaries with an optional garlic boost that transforms the salad’s flavor profile into a more complex culinary experience.
- Maximize convenience by using the Instant Pot method, ensuring perfectly cooked pasta with minimal kitchen effort.
- Infuse subtle brightness through apple cider vinegar, cutting through rich mayonnaise and delivering a balanced, tangy undertone.
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Category: Lunch, Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 399 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg