Filipino Macaroni Salad
Creamy, slightly sweet Filipino macaroni salad tossed with tender elbows, crunchy vegetables, juicy pineapple, and cheese. A beloved side dish for celebrations and gatherings.
Prep
30 min
Cook
10 min
Total
40 min
Servings
8 servings
Ingredients
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Instructions
- 1
Cook the macaroni: Bring water and salt to a boil in a medium saucepan. Add macaroni and cook until al dente, about 7 minutes. Drain and rinse under cold water until completely cooled.
- 2
Prepare vegetables and fruits: While pasta cools, dice the carrot, celery, and bell pepper. Drain pineapple tidbits and set aside. Chop hard-boiled eggs.
- 3
Mix the dressing: In a large mixing bowl, combine mayonnaise, condensed milk, lemon juice, salt, and pepper. Stir until smooth.
- 4
Combine ingredients: Add the cooled macaroni, vegetables, fruits, shredded cheese, and chopped eggs to the dressing. Gently fold until everything is evenly coated.
- 5
Chill: Cover and refrigerate for at least 30 minutes before serving to let flavors meld. The salad should be creamy but firm enough to hold its shape.
Used in this recipe: Pasta Pot With Strainer Lid Box Grater (Amazon, affiliate links)
Nutrition (per serving)
340 kcal
Calories
6g
Protein
19g
Carbs
27g
Fat
1g
Fiber
260mg
Sodium
Filipino macaroni salad is a creamy, slightly sweet side dish that turns up at birthdays, holidays and potlucks. It is chilled elbow macaroni in a mayonnaise and condensed milk dressing, with crunchy carrot, celery and bell pepper, sweet pineapple, cheese and chopped hard-boiled egg. The card lists 30 minutes of prep and 10 of cooking (40 minutes total), makes 8 servings, and needs at least 30 minutes in the fridge before serving. It is a cold salad, not a warm one.
What Goes Into Filipino Macaroni Salad
- Pasta: 2 cups elbow macaroni, cooked in 4 cups of water with 1 teaspoon of salt.
- Crunch: 1/2 cup each of finely diced carrot, celery and red bell pepper.
- Sweet: 1/2 cup drained pineapple tidbits and, if you like, 1/4 cup raisins.
- Dressing: 1 cup mayonnaise, 1/4 cup condensed milk, 1 teaspoon lemon juice, plus salt and pepper to taste. The condensed milk is what gives it the Filipino-style sweetness, and the lemon juice keeps it from tasting flat.
- Extras: 1/2 cup shredded processed cheese and 2 chopped hard-boiled eggs.
Dice the vegetables small so every forkful has a bit of everything. A food processor works, but pulse it in short bursts so the carrot and celery do not turn to mush.
How to Make Filipino Macaroni Salad
- Cook and cool the macaroni. Bring the water and salt to a boil in a medium saucepan, add the macaroni and cook until al dente, about 7 minutes. Drain it and rinse under cold water until it is completely cool.
- Prep the add-ins. While the pasta cools, dice the carrot, celery and bell pepper, drain the pineapple and chop the eggs.
- Mix the dressing. In a large bowl, stir together the mayonnaise, condensed milk, lemon juice, salt and pepper until smooth.
- Fold everything together. Add the cooled macaroni, vegetables, pineapple, cheese, eggs and raisins if using. Fold gently until everything is coated.
- Chill. Cover and refrigerate for at least 30 minutes so the flavors blend. The salad should be creamy but firm enough to hold its shape.
Keeping Macaroni Salad Creamy, Not Mushy or Dry
- Cool the pasta fully. Warm macaroni melts the mayonnaise into an oily dressing and keeps absorbing it, which is the usual reason a salad turns mushy.
- Taste after chilling. Pasta soaks up dressing as it sits, so the salad can taste blander and drier after a few hours. Stir in a spoonful of mayonnaise or a splash of the pineapple juice if it has tightened up.
- Adjust sweetness slowly. If you want it sweeter, add a little more condensed milk a spoonful at a time. Too much hides the savory side.
- Do not leave it out. This salad has mayonnaise and eggs. At a potluck, keep it on ice or in the fridge, and do not leave it out for more than 2 hours (1 hour if it is hotter than 90°F).
Swaps for Filipino Macaroni Salad
- Lighter dressing: Replace half the mayonnaise with Greek yogurt. It stays creamy but tastes tangier and less rich.
- No condensed milk: Regular milk plus sugar gets you close, but expect a less sweet, less creamy result than with condensed milk.
- Raisins: Dried cranberries give a more tart note.
- Pineapple: Finely diced canned peaches will work for a different fruity flavor.
- Pasta: Small shells or penne are fine, but elbow macaroni gives the traditional texture. Whole wheat macaroni adds fiber and a slightly nuttier taste.
Serving Filipino Macaroni Salad
It is a classic partner to grilled or roasted meat at a party. Try it beside grilled chicken thighs or oven BBQ ribs. If you want a less sweet macaroni salad to put on the same table, the Amish macaroni salad is a creamy, picnic-style option.
Making Ahead and Storing
You can make it up to a day ahead. Keep it covered in the refrigerator, and refrigerate leftovers within 2 hours of serving. It is best within about 3 days and should be eaten within 3-4 days, because the texture gets watery as it sits. Do not freeze it, since the mayonnaise dressing separates when it thaws.
FAQ
Can I use a different pasta?
Yes. Small shells or penne work, though elbow macaroni gives the classic texture.
What if I do not have condensed milk?
Regular milk with sugar is the closest substitute, but it will not be as creamy or sweet.
