Hawaiian-Style Macaroni Salad

  • 22 May - 28 May, 2021
  • Mag The Weekly
  • Cookery


· ½ pound elbow macaroni

· 1 carrot

· 1 rib celery

· ¼ red onion

· ¾ cup mayonnaise

· 1½ teaspoons bonito flakes

· 2 tablespoons vinegar

· 1 teaspoon Dijon mustard

· Salt and pepper to taste


Fill a pot with water, place over high heat and bring to a boil. Add about two tablespoons of salt and the macaroni and stir. Boil macaroni for about 12-15 minutes or until al dente, stirring occasionally. Drain and set aside. Place mayonnaise, bonito flakes, vinegar, and mustard (if using) in a bowl and stir well. Season with salt and pepper. Fold carrots, celery, onions, and mayonnaise mixture into the bowl of macaroni and stir together until completely combined. Place mixture in the refrigerator for at least an hour and adjust seasoning before serving.