Traditional Hawaiian Macaroni Salad. Oh YUM! I love to goto a Hawaiian BBQ and have a bowl full of this Macaroni Salad. It compliments the many Hawaiian dishes and is a perfect balance to a meal.
Pour water or broth in Instant Pot Pressure Cooker and add macaroni making sure to spread the pasta evenly on bottom.
Close lid and set to Manual (Pressure Cook) high for 4 minutes with a 4 minute Natural Release (NR) and then Quick Release (QR) the remaining pressure
Rinse pasta under cool water and drain
Add slivered carrots and Apple Cider Vinegar to pasta and toss. Place in refrigerator for 1 hour.
In a separate bowl combine mayonnaise, sugar and milk. Whisk to combine.
Pour over cooled pasta.
Add garlic if desired
Toss to coat. Allow to marinate for 4 hours or overnight.
Add additional 1-2 Tbs Milk if needed for desired consistency
Stove Directions:
Cook noodles according to package directions
Rinse Pasta and drain. Add Carrot slivers and Apple Cider Vinegar and toss to coat. Place in refrigerator to cool for 1 hour
In a separate bowl combine mayonnaise, sugar and milk. Whisk to combine.
Pour over cooled pasta.
Add garlic if desired
Toss to coat. Allow to marinate for 4 hours or overnight.
Add additional 1-2 Tbs Milk if needed for desired consistency
Serve Cold
Notes
Pasta is served best with Hawaiian Ribs, Shredded Pork, Teriyaki Chicken or Steak or with a Grilled Teriyaki Pineapple Burger.Additional Add Ins (add one)¼ Cup Diced Celery1 Bunch Diced Green Onions½ cup Chopped Spam¼ Cup Chopped Pineapple Tidbits