Hawaiian-style Macaroni Salad
No one really knows why macaroni salad became a staple of the Hawaiian plate lunch and luaus; some say it came from the plantation workers, while others give credit to the Portuguese fishermen who worked the whaling boats from the Islands. For whatever reason, it's as common as rice. As with any salad, there are a lot of variations. Feel free to add peas, tuna or Spam!
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
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.
Yield: 6 to 8 servings
Heat Scale: Mild
