This Hawaiian Macaroni Salad recipe offers a delightful blend of flavors and textures. Cooked pasta is mixed with a creamy dressing made from mayonnaise, vinegar, and a touch of sweetness from sugar. Tossed with crunchy vegetables like onion, carrots, and celery, this salad is best prepared ahead to let the flavors marry. Enjoy chilled as a refreshing side dish, perfect for summer gatherings and barbecues.
Start by bringing a large pot of salted water to a heavy boil. Cook the pasta until it is pasta al dente, about 2 minutes shorter than the package instructions suggest. Drain the pasta well.
In a spacious mixing bowl, combine mayonnaise, vinegar, granulated sugar, Johnny's Black Pepper, and half a teaspoon Johnny's Seasoning Salt. With a rubber spatula, gently fold in the cooked pasta, along with the onion, carrots, and celery. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Before serving, allow the pasta salad to sit at room temperature for 20 minutes to enhance its flavors.
