This creamy Hawaiian macaroni salad is a beloved side dish in classic Hawaiian plate lunches. Made with tender elbow macaroni ...

A Creamy Island Classic If you’ve ever enjoyed a Hawaiian plate lunch, you know that no meal is complete without a scoop of ...

Tossing the warm pasta with the vinegar helps the pasta absorb the vinegar before being coated with the dressing. At the restaurant the side dish serving is 1/2 cup.

4. Add the cooked pasta, potatoes, onion and carrot to the mayo dressing, and toss with a spatula to ensure all the pasta pieces are coated with the dressing. 5. Refrigerate about half an hour, at ...

Cook your pasta in salted water.Add about 1 tablespoon of kosher salt to 4 to 6 quarts of boiling water for one pound of pasta. This ensures that your pasta is seasoned from the very beginning.

These Eater-approved, summer-friendly recipes include a jammy pepper pasta salad from Molly Baz, a secret ingredient pasta salad from Alison Roman, and a very green pasta salad from Hailee Catalano.