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Zippy’s Mac Salad
Sana Yousaf

Zippy’s Mac Salad Recipe

A creamy, tangy Hawaiian-style macaroni salad inspired by Zippy’s Restaurants, featuring soft elbow noodles, Best Foods Mayonnaise, and finely minced veggies. Perfect as a side for plate lunches or BBQs.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 10
Course: Side Dish
Cuisine: Chinese, Japanese
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni Barilla recommended, or gluten-free pasta
  • 2 cups Best Foods Mayonnaise or Hellman’s
  • 1 small carrot finely grated
  • 2 tbsp finely minced celery
  • 1 tbsp finely grated onion use a microplane
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper or white pepper
Optional Add-Ins:
  • 1/4 cup shredded imitation crab
  • 1 tsp prepared mustard

Method
 

  1. Cook the Macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 10-12 minutes until soft but not falling apart. Drain and rinse with cold water. Refrigerate to cool completely.
  2. Prepare Vegetables: Finely grate carrot and onion using a microplane. Mince celery into tiny pieces.
  3. Make the Dressing: In a large bowl, whisk together 1.5 cups mayonnaise, apple cider vinegar, sugar, salt, pepper, and minced vegetables until smooth.
  4. Combine: Add cooled macaroni to the dressing and toss gently to coat. Add 1/4 to 1/2 cup more mayonnaise if needed for creaminess.
  5. Chill: Cover and refrigerate for at least 1 hour to meld flavors. Stir in extra mayonnaise before serving if dry.
  6. Serve: Serve cold, garnished with grated carrot or chopped scallions if desired.

Notes

  • Storage: Refrigerate in an airtight container for up to 3 days. Refresh with extra mayo before serving.
  • Creamy Texture: Cook pasta past al dente and rinse with cold water to achieve the soft, absorbent texture.
  • Substitutions: Use gluten-free pasta or Greek yogurt for a lighter dressing.
  • Tangy Variation: Add an extra teaspoon of vinegar or a splash of pickle juice for more zing.
  • Make Ahead: Prepare up to 24 hours in advance for best flavor; avoid freezing.

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