Hawaiian-Style Macaroni Salad with Pickled Beets

This post is in partnership withNewell Brands , makers of Ball ® Fresh Preserving Products . All thoughts and words are my own .

Over the summertime , I wasinvited to the headquartersof Newell Brands , God Almighty of Ball ® Fresh Preserving Products , to acquire the history of the iconic jars and to tour the test kitchen , where a squad strictly develops and tests hundreds of put up and preserving recipe for the brand ’s situation and books .

Part of my role as a Fresh Preserving ambassador is to divvy up the joys of nursing home canning and teach substantive preserve attainment , and you may have watch out theFacebook Live episodethat I filmed a few months ago where we made bread - and - butter pickled common beet .

Pickled beets

But on top of canning techniques , one of my most - enquire question is … How do I employ this clobber ? !

We shared an “ extension ” recipe for aRoasted Potato and Pickled Beet Saladthat used thoseBread - and - Butter Pickled Beets(one of my favorite potato salads to escort ! ) and today , I have another lengthiness recipe that will sure as shooting make it into your picnic / potluck / barbecue revolution .

I take a authoritative Hawaiian macaroni salad , toss it with the bread - and - butter pickling brine to add a subtle piquance , and amp it up with pickle beets for a surprising explosion of flavor in every bite .

Hawaiian mac salad

Though there are many variations of Hawaiian mac salads — some with carrot but no cultivated celery , some with tally peas or hard - boiled egg — the things that set them apart from traditional macaroni salad are the plump , overcooked noodles ( to soak up the vinegary brine and creamy dressing ) , the runnier eubstance of the mayo ( which is cut with milk ) , and the exquisitely grated , almost liquidy onions ( that fuse into the salad for a subtle layer of flavor ) .

The resulting mac salad is far from mushy once all is said and done . After it ’s been cool , the macaroni house up nicely but is full of all the wild tang from the pickle liquid , mayonnaise dressing , and onion succus . The carrot and cultivated celery add crunch while the beet add silkiness and sweetness . To land up off the presentation , I wish to top the salad with a handful of shredded dark-green onion .

Hawaiian mac salads are what you ’d find on a Hawaiian mixed scale ( with a heaping of kalua pork and a Georgia home boy of lily-white rice ) , but they also make excellent side dish to burgers and sandwiches , or grilled meats and skewers . They journey well and can be made a day or two ahead to take to your next gather .

Bread-and-butter pickled beets

You ’ll need a shock of theseBread - and - Butter Pickled Beetsto commence , and the rest is easy !

Hawaiian-Style Macaroni Salad with Pickled Beets

Makes 12 servings

Ingredients

For the Salad

1 pound sterling uncooked elbow macaroni1/3 cup brine fromBread - and - Butter Pickled Beets1/2 cup finely dicedBread - and - Butter Pickled Beets , drained1/2 cup fine cube carrot1/2 loving cup delicately diced celery1/4 cup grate onionSliced green onion plant , for garnishing

For the salad dressing

Slightly overcooked macaroni noodles soak up tons of flavor

2 cups mayonnaise1 cupful whole milk1 1/2 teaspoon kosher salt1/2 teaspoon freshly cracked ignominious pepper

Making Hawaiian-Style Macaroni Salad with Pickled Beets

Bring a large pot of salted water to a furuncle and sum the macaroni . slenderly overcook the pasta until the macaroni is fat and soft , about 5 instant longer than the bundle steering .

Meanwhile , make the medical dressing by whisking together all of the ingredients in a small pipe bowl . Set aside .

Drain the macaroni and return to the sess . Pour the brine over the tender macaroni and toss until absorbed . change the macaroni to a large bowlful and let cool for about 10 minutes .

Carrots and pickled beets in a mac salad

Pour in the dressing and gently toss to coating . Fold in the pickled common beet , carrot , cultivated celery , and Allium cepa until well combined . shudder for at least 2 hours before serve well to permit the flavors to flux .

Brought to you byNewell Brands , makers of Ball ® Fresh Preserving Products , for whom I ’m a paid ambassador . give thanks you for stand the brands that support Garden Betty .