Hawaiian-style Macaroni Salad

Dave DeWitt Leave a Comment

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Hawaiian-style Macaroni Salad
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Rating: 0
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Rate this recipe!
Print Recipe
This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B.



Ingredients


1 (1-pound) box elbow macaroni
1 rib celery, finely chopped 
1/2 medium red onion, finely chopped (about 1 cup)
1/4 cup sweet pickle relish
3/4 cup  mayonnaise
1 carrot, peeled and grated
1/2 cup finely chopped green bell pepper
2 tablespoons coarse grain mustard
Coarse kosher or Hawaiian salt
Freshly ground black pepper


Instructions


Cook the macaroni according to the package directions, drain in a colander and cool.

Mix the celery, onion and sweet pickle relish in a large bowl. Add the cooled pasta and toss to mix. Add the mayonnaise, carrot, bell pepper and mustard; season to taste with kosher salt and freshly ground black pepper. Refrigerate, covered, for several hours (or overnight) before serving.
Servings
6 to 8
Servings
6 to 8
Hawaiian-style Macaroni Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B.



Ingredients


1 (1-pound) box elbow macaroni
1 rib celery, finely chopped 
1/2 medium red onion, finely chopped (about 1 cup)
1/4 cup sweet pickle relish
3/4 cup  mayonnaise
1 carrot, peeled and grated
1/2 cup finely chopped green bell pepper
2 tablespoons coarse grain mustard
Coarse kosher or Hawaiian salt
Freshly ground black pepper


Instructions


Cook the macaroni according to the package directions, drain in a colander and cool.

Mix the celery, onion and sweet pickle relish in a large bowl. Add the cooled pasta and toss to mix. Add the mayonnaise, carrot, bell pepper and mustard; season to taste with kosher salt and freshly ground black pepper. Refrigerate, covered, for several hours (or overnight) before serving.
Servings
6 to 8
Servings
6 to 8
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