Miso Scallion Mac Salad

This spin on a Hawaiian mac salad incorporates a few of our favorite pantry staples for extra depth of flavor. It's a not-so-classic take that deserves a place on your late summer table!

Find what you need for this recipe in our Ultimate Mac Salad Bundle made in collaboration with Flour + Water Foods. 

Recipe by: Chef Ryan Pollnow, Co-Executive Chef at Flour + Water

Photo by: Nicola Parisi 

Process

In a 6-quart stock pot or dutch oven, add 4 quarts of water and 1 Disco di Sale tablet, then bring to a boil. Drop the macaroni
into the boiling water. 

Once the macaroni is just slightly undercooked (about 9 minutes), strain and toss it with 2 tablespoons of seasoned 
rice vinegar. Spread on a baking sheet and cool to room temperature, stirring occasionally so the noodles don’t 
stick together.

Meanwhile, whisk together milk, Black Garlic Ginger Salt, white miso paste, 1 tablespoon seasoned rice vinegar, soy sauce, sesame oil and half of the Kewpie mayo in a large bowl. Then, add the cooked, cooled macaroni and toss. Refrigerate for 1 hour.

After an hour, the macaroni will have absorbed most of the dressing. To finish, dress the mac salad a second time with the remaining Kewpie mayo, carrots, hard-boiled eggs and scallions. 


Serve on a platter and sprinkle the top with scallions and more Black Garlic Ginger Salt — or Togarashi!