Food Truck Hawaiian Mac Salad

Instructions

1. Make the Dressing

In a medium bowl, whisk together mayonnaise, half-and-half, grated onion (including any liquid), sugar, salt, and pepper until smooth.
Cover and refrigerate until ready to use.

2. Cook the Pasta

Bring a large pot of generously salted water to a rolling boil.
Add macaroni and cook 5 minutes longer than the package instructions, until very tender. This helps the pasta absorb the dressing.
Drain well and return to the warm pot.

3. Season & Cool the Pasta

Immediately pour apple cider vinegar over the hot macaroni and stir until fully absorbed.
Cover the pot and let sit for 20 minutes, allowing pasta to cool slightly and continue absorbing flavor.

4. Assemble the Salad

After 20 minutes, stir in half of the chilled dressing until pasta is well coated.
Cover again and let cool another 20 minutes at room temperature.
Add the remaining dressing, grated carrots, and diced celery. Stir gently until fully combined.
Taste and adjust salt or pepper if needed.

5. Chill & Serve

Transfer to a serving bowl, cover, and refrigerate for at least 2 hours, preferably overnight, to let flavors meld and texture fully set.
Stir once more before serving. Garnish with a sprinkle of paprika or extra black pepper if desired.

Don’t rush the cooling – letting the pasta sit between dressing additions ensures maximum absorption and a creamy (not soupy) consistency.
Grate the onion finely – this disperses flavor evenly without noticeable pieces.
Make ahead – This salad tastes even better the next day. Prepare up to 24 hours in advance.
For extra tang, add a splash of rice vinegar or a teaspoon of yellow mustard to the dressing.
Keep it creamy – If the salad thickens after chilling, stir in a tablespoon or two of milk or half-and-half before serving.

Bring the taste of the islands to your table with this irresistibly creamy, slightly sweet, and tangy mac salad—the ultimate comfort side dish.