Macaroni salad was always one of those things I bought pre-packaged at the deli (blech, I know!). The concept seemed simple enough; pasta, veggies, mayonnaise based sauce. But, somehow it always went horribly wrong – managing to be a clumpy gloopy mess, but also still dry. I had given up hope, until I came across a recipe from a source I can always trust.

In Hawaii, where macaroni salad is a staple when it comes to plate lunches, it’s been a long known secret that you intentionally overcook the pasta – to make it “fat”. It helps it to really soak up the sauce, and keep the pasta moist and delicious. It makes a large batch that is perfect to take to a cookout. Or, for a simple dinner at home with some grilled barbequed chicken. Leftovers were great too! With a little grilled tuna or chicken, and some diced fresh pineapple tossed it – made for an awesome lunch.


  1. Posted July 9, 2012 at 7:59 AM | Permalink

    This looks exactly like the kind of macaroni salad my brother lived on when he was little. My grandmother fixed it just for him because he was SUCH finicky eater…but we all loved it. She would burn the top macroni just a bit so they were crunch and we would get to pick off the crunchy macaronis!

  2. Jennifer
    Posted December 7, 2012 at 11:29 AM | Permalink

    Quadrupled this recipe to serve a big crowd at our church’s Hawaiian Christmas party. It was perfect! (And our native Hawaiian taste-testers said it was pretty authentic, too.) Thanks so much for posting!

    • Laura
      Posted December 7, 2012 at 12:12 PM | Permalink

      I’m so glad you liked it Jennifer! Thanks for the kind comment.

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