Simple, classic, and a great side dish to any Hawaiian meal | feast. With the addition of the White Miso Malt Vinegar Mayonnaise, the umami pops this Hawaiian style pasta salad to new heights.

This is a perfect side dish to Hawaiian Style Teriyaki Beef Short Ribs that have been marinated in Teriyaki Base Sauce | Marinade infused with stout beer or Kahlúa Pig.

Serves: 6 – 8 people

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2009 | Issue #27

Macaroni Salad

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Classic macaroni salad mixed with a little extra umami.

• CourseFamily Style, Salad
• CuisineAmerican, Beer Cuisine, Hawaiian, Vegetarian
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionBBQ Side, Miso
• Cooking MethodBoiling
• BreweryBeer Advocate

Servings	Prep Time
8 guest	10 minute

Cook Time

8 minute

Servings Prep Time 8 guest 10 minute

Cook Time 8 minute

Macaroni Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Classic macaroni salad mixed with a little extra umami. CourseFamily Style, Salad CuisineAmerican, Beer Cuisine, Hawaiian, Vegetarian SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionBBQ Side, Miso Cooking MethodBoiling BreweryBeer Advocate Servings Prep Time 8 guest 10 minute Cook Time 8 minute Servings Prep Time 8 guest 10 minute Cook Time 8 minute

Ingredients

• 1 pound pasta, dried, such as elbow or macaroni
• 1 cup White Miso Malt Vinegar Mayonnaise, recipe here
• 1/4 cup milk, whole
• 2 tablespoon Dry Malt Extract (DME) available at Beer Beer and More Beer
• 1/2 teaspoon salt, sea
• 1/2 teaspoon peppercorns, black, freshly cracked
• 1 each carrot, large, peeled and grated or julienne

Servings: guest

Units:MetricUS Imperial

Instructions

• Cook the pasta following the manufacturer’s directions. I tend to subtract one minute of cooking time, making the resulting pasta a hair more al dante.
• In a bowl, add the White Miso Malt Vinegar Mayonnaise, milk and DME, and mix with a whisk until combined. Adjust the seasonings with salt and pepper to taste. In a large bowl, add the cooled and cooked pasta, grated carrots, and the dressing. Mix to incorporate evenly and transfer to a serving bowl.
• If the salad is not served right away, refrigerate. Then refresh the salad with a touch of mayo and milk before serving, if it seems dry.
• Another trick, to keep this salad cold, is to place a serving bowl over a bowl filled with crushed ice.

Recipe Notes

To Create a Hawaiian Feast:

• Kahlúa Pig
• Hawaiian-Style Teriyaki Beef Short Ribs
• Aloha Beer Cocktails:
  • Hawaiian Monk
  • Hoppy Lei
  • German Wave