TRADITIONAL HAWAIIAN MACARONI SALAD (aka Terry’s Mac Salad)
Being the wife of a surgeon is an amazing thing. I’m able to put my own medical career on hold to stay home to raise my children. I get to go to bed next to someone who saves lives and makes the world a better place every single day he shows up at work. But it’s also very challenging because he works more than just about any other man I know. Having a husband who is gone A LOT, I’m very thankful for my girlfriends! It takes a village and they definitely make me feel less alone. It’s nice to have someone to swap stories with and have happy hour with and my village is for sure the very best. Three of my girlfriends are sisters and their mom grew up in Hawaii. Her cooking is heavily influenced by her Hawaiian roots. She makes traditional, authentic Hawaiian macaroni salad and today I’m going to share Terry’s mac salad recipe with you! It’s a no frills pasta salad but I tell you what, it’s my fave. A scoop of it is served alongside most traditional meals (like Terry’s teriyaki beef which I will have to post soon) in Hawaii. It’s a hit at showers and potlucks and stays good in the fridge for a week.
First you cook the pasta as directed on the package. While the pasta cooks, shred the onion and carrot. Yes you read that right. Use the fine shredder side of a cheese grater and shred the onion and carrot. Until I made this recipe I had never shredded an onion. It looks a lot like applesauce, haha! 
Drain pasta and immediately put it in a medium sized bowl (preferably one with a lid so you can put straight in the fridge without dirtying up another dish). Add the apple cider vinegar, onion, and carrot to the freshly cooked pasta. Terry told me the key to this dish is to add some of the ingredients (especially the vinegar) while the pasta is hot. Stir to mix through. Allow the pasta carrot mixture to cool for about 15 minutes. Meanwhile, in a separate small bowl combine the mayo, sugar, milk, salt, and pepper. Whisk to combine.
Add the mayo mixture to the macaroni and stir to coat pasta. Refrigerate for a minimum of 4 hours but it really is best the second day so if you have the foresight, refrigerate overnight. 
INGREDIENTS
- 1 1-pound box elbow macaroni
- 2 1/2 cups Hellmans mayo (must be real mayo. I’ve never used any other brand than Hellmans but I have been told Best Foods would work too)
- 1/3 cup milk
- 2 tsp sugar
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 2 large carrots, shredded finely
- 1/4 cup sweet onion, shredded finely (1/4 cup is a little over half an onion usually, depends on onion size)
- 2 tbsp apple cider vinegar
DIRECTIONS
- Cook the pasta according to package directions.
- While pasta cooks, shred onion and carrot (I do this using fine shredding side of a cheese grater, see pic above).
- Drain pasta and place in medium bowl. While pasta is hot, add apple cider vinegar, onion, and carrot. Stir to combine and mix through. Allow to cool 15 minutes.
- While pasta carrot mixture cools, whisk together mayo, milk, sugar, salt, and pepper in a small bowl.
- Add mayo mixture to pasta and toss to coat. Refrigerate for a minimum of 4 hours. Serve cold.
- Enjoy! If you make this please post a pic and tag @thehungriesthousewife #thehungriesthousewife
