Rainbow Drive-In Hawaiian Mac Salad Recipe
Love creamy, cool pasta salads? Try this Rainbow Drive-In Hawaiian Mac Salad recipe. It's a taste of Hawaii right in your kitchen.
Ingredients
- 1 pound elbow macaroni uncooked
- 2 large carrots grated fine
- 1 small onion grated (or finely minced)
- 2 cups mayonnaise best quality, like Hellmann's
- 1/2 cup milk whole for creaminess
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Optional: 1/4 cup grated celery for extra crunch
Instructions
Cook the Macaroni
- Boil elbow macaroni in salted water until very soft, about 10 minutes. Drain well. Rinse under cold water. Set aside to cool completely.
Prep the Veggies
- Grate carrots and onion finely. Pat dry with paper towels. This keeps salad from getting watery. Mix them in a big bowl.
Make the Creamy Dressing
- Whisk mayo, milk, vinegar, sugar, salt, pepper, and garlic powder. Taste and adjust sweetness. It should be tangy and smooth.
Combine Everything
- Add cooled macaroni to veggies. Pour dressing over top. Toss gently until well coated.
Chill for Flavor Magic
- Cover bowl with plastic wrap. Refrigerate at least 2 hours. Overnight is best for flavors to blend.
Serve It Up
- Stir before serving. Taste and add more salt if needed. Enjoy cold!
Notes
- Use small elbow macaroni for authentic texture.
- Grate veggies day before for max flavor soak.
- For lighter version, swap half mayo with Greek yogurt.
- Add pineapple chunks for sweet twist.
- Vegan option: Use vegan mayo and plant milk.
- Double sugar if you like it sweeter, island-style.
- Don't skip chilling—it's key for creaminess.