Hawaiian Mac Salad.

A couple of days ago, I had a get together with a few friends that I knew in Hawaii. It’s been over nine years since I lived there, we were just kids back then! Shoots brah. So good to see them.

To celebrate our reunion, I made an island plate lunch staple: Mac Salad.

This pasta salad is something I crave every now and then. Especially when the weather starts to warm up and I miss the cool ocean breeze. Hawaiian Macaroni Salad varies with ingredients, some make it mixed with chunks of tuna or chopped eggs. Others prefer olives, the addition of soft potatoes and crunchy celery. I like mine rather simple. Onions, so fine they disappear  into the salty mayo mixture. Sweet carrots grated into tiny small little slivers. And of course, big soft noodles.

Because really, it’s all about the noodle. 

The most important part of this summer side dish is the macaroni. No Italian rules apply here. Forget the desired al dente state — which is usually the only way to cook pasta — and keep these little elbows cooking for a few minutes longer than you’re used to. They need to be completely overcooked and tender. Soft, plump little cushions that melt in your mouth upon contact.

Sitting next to a plate of grilled meats, Mac Salad is the perfect accompaniment to any picnic or outdoor function. If you’re stuck on the Mainland like me, this little scoop of Hawaii is most welcomed on your plate. Da kine is brok da mout good.

Mac Salad
serves 12-15 as a side

1 lb. elbow macaroni
1 medium carrot
1 cup mayonnaise (I prefer Hellmann’s or Best Foods. None of the light or non-fat varieties, k brah?)
1 small onion
3-4 tablespoons pickle juice (liquid from a jar of dill pickles)
3 teaspoons salt
1/2 teaspoon freshly ground pepper

In a large pot, fill with water. Add salt and boil on medium heat. Once the water is boiling, add macaroni. Forget everything you know about perfectly cooked pasta and do this recipe Hawaiian style. Cook the noodles till you think you can’t cook them any longer, until they are soft and completely overcooked. About 15 minutes.

Drain and rinse noodles under cold water. Transfer to a large bowl.

Next, peel and grate the carrots. I use a normal size grater. You will need about 1/2 cup of grated carrots. Set aside.

Take the onion, peel off skin, and this time grate use the smallest grating holes you have. The grated onions should resemble a paste, with the onion juices mixed with the pulp. Here, you’ll need 1/4 cup of grated onions.

In a bowl, mix the onions with the cup of mayo. Add the pickle juice. Pour the mixture over the noodles and stir till all the noodles are evenly coated. Toss in the carrots and sprinkle with salt and pepper.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. The time in the fridge gives the pasta a chance to soak up all that wonderful flavor.