Macaroni Salad, A Hawaiian Delicacy

Loco Moco, Hawaiian Gravy Burger on Rice, and macaroni salad topped with a fried egg on an earthenware plate on a rustic wooden table with brown cloth

Think of Paradise and the first images to flash upon that inward eye, are those of technicolor coral reefs, white-sand beaches, turquoise waters, beautiful sunsets, and lush green mountains. If there’s just one other thing that makes this destination the most desired tropical getaway, then it’s the unforgettable gastronomic experience with Macaroni Salad.

Beautiful aerial view of spectacular Na Pali coast, Kauai, Hawaii
Beautiful aerial view of spectacular Na Pali coast, Kauai, Hawaii

Influenced by diversity in the culture of the inhabitants, modern Hawaiian cuisine combines Native Hawaiian ingredients with Polynesian, Japanese, Chinese, European, and mainland American flairs, thereby creating delectable traditional Hawaiian treats like Loco Moco (rice, a hamburger steak, fried eggs, and gravy, all stacked on top of one another), Laulau (meat or seafood wrapped in a taro leaf and steamed to perfection), Shaved ice (Crushed ice stacked on ice cream and topped with flavored syrups), Manapua (Hawaii’s version of Chinese pork bao), Malasadas (delicious balls of fried dough rolled in sugar and occasionally stuffed with custard). We promise, we will talk about these Hawaiian mains and desserts in detail another day, but before you enter into a state of food coma, let us quickly introduce you to one of the most comforting entrées, Macaroni Salad – an obligatory element of the Hawaiian lunch plate.

While the earliest recipe of the macaroni salad – a slightly tangy, sweet, cold salad consisting of overcooked elbow macaroni pasta dressed with milk-thinned mayonnaise is believed to be published in 1962, some debate that the dish gained popularity in the early 1980s as a part of the Nouvelle Cuisine approach, while other sources say that the dish became popular throughout Mainland America in the early 20th century.

Just like most popular dishes, there is a wide variety of regional versions that include adding ingredients such as tuna, tomatoes, onions, parsley, garlic, salami, bell peppers, or shredded chicken. For a complete meal, serve it as an accompaniment to fried chicken or barbecued meat. All we need to do now is pour some Bordeaux or California Cabernet. It’s Friday, the only decision you need to make is bottle or glass!

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