Macaroni Salad is a popular dish in Hawaii most commonly found as a side on a typical “plate lunch.” This gluten-free macaroni salad recipe has been adapted from a recipe passed down from my dad and it tastes exactly the same as the regular version. The trick is to adjust the cooking time of the gluten free macaroni noodles so that it doesn’t wind up soggy!
This Recipe Can Be Made:
- Gluten Free
- Soy Free
- Corn Free
- Peanut Free
- Tree Nut Free
Why I Love This Recipe:
- Quick + Easy
- Reminds Me of My Childhood
- Easy to Prep Ahead of Time
- Good For Leftovers
Celiac Tip: Undercook Gluten Free Macaroni Noodles
In order to get the best results, this recipe should be made the night before. However, the trick is to undercook the pasta by 2-3 minutes because the pasta will continue to absorb liquid and soften in the refrigerator overnight.
Note: that each brand of pasta will absorb liquid differently, so cook times may vary between pasta brands.
Hawaiian-Style Macaroni Salad (GF)
A plate lunch isn't complete without two scoops of mac salad. This recipe is directly adapted from a version passed down to me from my dad. Enjoy with Shoyu chicken, rice, and a green salad to create your own Hawaii-style plate lunch!
Equipment
- Measuring Spoons
- Measuring Cups
- Large Stock Pot with Lid
- Mixing Bowl
- Wooden Spoon or Spatula
- Food Processor or Grater
Ingredients
- 1 lb dry elbow macaroni (makes ~5 cups)
- 1 ¼ cups best foods mayonnaise (do not substitute other brands of mayo)
- 1-2 medium carrots (shredded)
- ¼ head green cabbage (shredded)
- 1 teaspoon granulated sugar
- ¾ – 1 cup whole or 2% milk (plus more as needed)
- salt (to taste)
- ground pepper (to taste)
Instructions
- In a large pot, bring 8 cups of water to a boil. Add 1 tablespoon of salt and boil the small elbows macaroni for 3 minutes less than al dente (see pasta box instructions for cook times). The pasta should be firm, but not raw.
- Drain pasta into a strainer and immediately rinse with cool water to stop the pasta from continuing to cook. Transfer the pasta to a large mixing bowl and add the mayonnaise, carrots, cabbage, and sugar. Mix together until well combined. Add salt and pepper to taste. (Don’t be surprised if you keep adding more salt, because it adds flavor!)
- Cover the salad and refrigerate overnight.
- The next day, taste it again. If the consistency is too dry, add milk ¼ cup at a time and stir until pasta is evenly coated. Serve as a side with a protein, salad, and rice to create your own Hawaiian-style plate lunch!