Kaneohegirlinaz
Wannabe TV Chef
In Hawaii, there is a well loved casual dining/take out joint that has been in business for 60 years now, Zippy's.
One of their side dishes is a local staple item, Macaroni Salad.
When my husband and I moved away from Hawaii to Arizona, I was on a quest to figure out how to make my own, here in "My Kitchen In The Middle Of The Desert".
It took awhile, but I'm stubborn enough to have finally gotten it.
(Or pretty dang close
)
My Copycat Zippy's Macaroni Salad
Servings: 6-8
Ingredients:
1/4 lb. Elbow Macaroni, cooked past al dente, so that they are fat and soft
1/2 C. Best Foods Mayonnaise (or Hellmann’s if you’re in the East, no substitution)
1 1/2 tsp. prepared Mustard (I used Dijon ’cause that’s what I had in the ‘fridge)
1 Tbsp. White Onion, finely grated, juice and pulp (I used a microplane)
2 Tbsp. Carrot, finely grated
2 Tbsp. Celery, finely diced
Salt and Pepper to taste (I used about 1/8 tsp of each)
Steps:
Combine all ingredients but the Macaroni in a large mixing bowl.
Prepare the pasta as directed on the package. Test the pasta to make sure that it is past al dente, nice and soft but not falling apart. Drain well.
While still warm, toss gently with the dressing and refrigerate for at least 1 hour.
At this point, check to see if the Macaroni has absorbed too much of the Mayo, you may need to add more, possibly up to 1/4 cup.
Combine well, cover and refrigerate for another hour before serving.
*Cook's Note: I use Barilla brand Elbow Macaroni and I cook the pasta for 11 minutes, perfect!
*Enjoy this with your favorite Hawaiian-Style BBQ, steamed white Rice or a tossed Green Salad and you’re now a local my friend! We call that a plate lunch in Hawaii.
I gotta have my two scoops rice, mac salad and some kind of meat. It could be Beef, Pork, Chicken, Fish or for the vegetarians, Grilled Tofu.
One of their side dishes is a local staple item, Macaroni Salad.
When my husband and I moved away from Hawaii to Arizona, I was on a quest to figure out how to make my own, here in "My Kitchen In The Middle Of The Desert".
It took awhile, but I'm stubborn enough to have finally gotten it.
(Or pretty dang close
)My Copycat Zippy's Macaroni Salad
Servings: 6-8
Ingredients:
1/4 lb. Elbow Macaroni, cooked past al dente, so that they are fat and soft
1/2 C. Best Foods Mayonnaise (or Hellmann’s if you’re in the East, no substitution)
1 1/2 tsp. prepared Mustard (I used Dijon ’cause that’s what I had in the ‘fridge)
1 Tbsp. White Onion, finely grated, juice and pulp (I used a microplane)
2 Tbsp. Carrot, finely grated
2 Tbsp. Celery, finely diced
Salt and Pepper to taste (I used about 1/8 tsp of each)
Steps:
Combine all ingredients but the Macaroni in a large mixing bowl.
Prepare the pasta as directed on the package. Test the pasta to make sure that it is past al dente, nice and soft but not falling apart. Drain well.
While still warm, toss gently with the dressing and refrigerate for at least 1 hour.
At this point, check to see if the Macaroni has absorbed too much of the Mayo, you may need to add more, possibly up to 1/4 cup.
Combine well, cover and refrigerate for another hour before serving.
*Cook's Note: I use Barilla brand Elbow Macaroni and I cook the pasta for 11 minutes, perfect!
*Enjoy this with your favorite Hawaiian-Style BBQ, steamed white Rice or a tossed Green Salad and you’re now a local my friend! We call that a plate lunch in Hawaii.
I gotta have my two scoops rice, mac salad and some kind of meat. It could be Beef, Pork, Chicken, Fish or for the vegetarians, Grilled Tofu.
That just turned me off the idea.
