Hawaiian macaroni salad, part of the holy trinity that makes up plate lunch, is something close to my heart. Everyone has their own special recipe and every since I visited Helena’s Hawaiian Food this past fall, I’ve been trying to figure out what made it taste so good. My dad clued me in that he uses whole milk in his mac salad which makes it taste creamier and mellows out the vinegar.
So when I saw a recipe for Hawaiian Pasta Salad on Kim’s blog Feed Me Seymour, my mind was made for this month’s Secret Recipe Club pick. Kim prides herself on recipes that aren’t daunting or scary such as: Black Tea Honey Scones, Pumpkin Spice Marshmallows, Butterbeer Cupcakes, Rolo Cookies, and Nutella-stuffed Chocolate Chip Cookies.
Since I made this mac salad in the middle of a snow storm, I had to improvise. There was no macaroni pasta at the store so I picked the closest thing; I had to make my own mayonnaise out of olive oil, egg yolks, mustard, and salt; I used almond milk instead of regular milk. Using a more traditional milk, especially whole milk, will make this much creamier and less tangy.
Regardless, this was a mighty fine macaroni salad — 2 scoops of this and some Honey Garlic Chicken really hit the spot.
