hawaiian macaroni salad

The long weekend is just days away!  Is there a barbeque in your future?  This Hawaiian macaroni salad is the perfect side for ribs, burgers, and other grilled fare.  Simple ingredients and a bit of tang. 

Hawaiian-Style Macaroni Salad


Serves 3 to 5
Ingredients
1/2 lb. elbow macaroni
1 medium carrot, peeled and diced
1 rib celery, cleaned and diced
1/4 red onion, diced (about 1/3 cup)
3/4 cup mayonnaise
1- 1 1/2 teaspoons bonito flakes (2 1/2 tablespoons canned tuna, drained)
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard, optional
salt and pepper to taste

1. Fill a large pot with water, place over high heat and bring to a boil. Add about 2 tablespoons of salt and the macaroni and stir.
2. Boil macaroni for about 12-15 minutes or until al dente, stirring occasionally. Drain and set aside.
3. Place mayonnaise, bonito flakes, vinegar, and mustard (if using) in a small bowl and stir together. Season with salt and pepper.
4. Fold carrots, celery, onions, and mayonnaise mixture into the bowl of macaroni and stir together until completely combined.
5. Place mixture in the refrigerator for at least an hour and adjust seasoning before serving.

We served macaroni salad with these ribs over the weekend.  Delicious.

{photo by Where is June?}

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