Hawaiian Mac Salad

Certain regional dishes are simply iconic, and none more so than Hawaiian Macaroni Salad. There's something about the islands they make it better there than anywhere else in the world. When I discovered this family recipe from a Hawaiian mom who has been making it for decades, I knew I had to try it. It's not entirely traditional (but what really is?). She uses turmeric to give it a bright orange/yellow color. FYI, tumeric doesn't bring a lot of flavor to the yard, 90% of the time when used in a recipe, it's for the color. But I will say the al dente choice for the pasta is a game changer; it gives the cold salad a better texture.

Ingredients

8 ounces dry elbow macaroni or short pasta of choice

1 medium carrot, peeled as desired and grated

1 cup Hellman’s Real Mayonnaise (also known as Best Foods Real Mayonnaise in Hawaii and on the West Coast)

1 teaspoon granulated sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon turmeric

optional: up to 1/4 teaspoon cayenne pepper

kosher salt and ground black pepper

Directions

1. Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. Drain the pasta, rinsing with cold water, and set aside.

2. Add cooled elbows to a large mixing bowl with the grated carrot, mayonnaise, sugar, garlic powder, onion powder, paprika, turmeric, and cayenne (if using). Season with 1 teaspoon kosher salt and ground black pepper, as desired. Stir to combine, seasoning with additional spices and/or salt as needed.

3. Garnished with finely sliced green onions or chives as desired. In Hawaii, mac salad is often served plate lunch-style, alongside rice with local favorites like shoyu chicken, kalua pig, teriyaki beef, kalbi, etc. Enjoy