In Australia, and New Zealand it is commonly known as pasta salad which is usually made with cooked shell pasta pieces and brought from supermarket delis.
In Hawaii macaroni salad is a popular staple in plate lunches.
In the Philippines, macaroni salad has a mildly sweet flavour. Chicken is more often used in the dish. It is served in parties and gatherings.
In Puerto Rico macaroni salad is made with canned tuna, onions, Cubanelle peppers and pimentos.
- 450 g elbow macaroni
- ½ cup apple cider vinegar
- 2 cups mayonnaise, divided
- 2 cups whole milk, divided
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 5 spring onions, sliced thin
- 1 carrot, shredded
- 1 stalk celery, minced
- Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return to cooking pot and toss with vinegar. Let cool ten minutes.
- In a large bowl, whisk together 1 cup of the mayonnaise, 1½ cups of the whole milk, and brown sugar, salt, and pepper.
- Once the pasta has cooled to room temperature, toss with the mixed sauce and let cool to room temperature.
- Once cool, fold in the spring onion, celery, and carrot. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
- Refrigerate until cold.