May 20, 2024
Filipino Macaroni Salad
This Filipino Macaroni Salad is a must for all your get-togethers and backyard BBQs! Loaded with grilled hot dogs, pineapple chunks, fresh veggies and tangy dressing, this pasta salad is balanced with the perfect amount of savory and sweetness! It’s definitely unique, and is sure to become a family favorite!
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ingredients and substitutions jump to recipe video step-by-step instructions tips and faqsFilipino Macaroni Salad
This vegan Filipino-Style Macaroni Salad is perfect for gatherings and BBQs, blending savory flavors with a touch of sweetness. Packed with crisp veggies, grilled hot dogs, and tangy dressing, this recipe is sure to become a family favorite!
Grab a drink and let’s make the best Filipino-style macaroni salad!
History of Filipino Macaroni Salad
Filipino cuisine is a rich tapestry woven with influences from various cultures due to the Philippines’ long history of trade, colonization, and cultural exchanges. Filipino Macaroni Salad, like many other beloved Filipino dishes, reflects this blend of indigenous and foreign influences.
The origins of Filipino Macaroni Salad can be traced back to the American colonial period in the early 20th century. During this time, the United States introduced a variety of Western ingredients and culinary practices to the Philippines. Among these were pasta dishes, which quickly gained popularity and were adapted to suit Filipino tastes and local ingredients.
Evolution of Filipino Macaroni Salad:
Macaroni salad, as it is known in the Philippines, is distinct from its Western counterparts due to its unique blend of flavors and ingredients. Traditional Filipino Macaroni Salad is a festive dish often served during special occasions such as Christmas, New Year, fiestas, and family gatherings. It is characterized by its sweet and savory profile, achieved through the use of ingredients like sweetened condensed milk, mayonnaise, raisins, pineapple, and cheese.
Modern Variations:
Over time, Filipino Macaroni Salad has evolved to accommodate various dietary preferences and modern tastes. The vegan version, for instance, substitutes traditional ingredients with plant-based alternatives, maintaining the dish’s beloved flavors while making it accessible to those following a vegan lifestyle.
Cultural Significance:
Filipino Macaroni Salad holds a special place in Filipino culture as a symbol of celebration and togetherness. It is often associated with festive occasions and family gatherings, where food plays a central role in bringing people together. The dish’s versatility and adaptability also reflect the Filipino spirit of ingenuity and resourcefulness, capable of blending different culinary traditions into something uniquely Filipino.
Ingredients and Substitutions
for a full and detailed list of ingredients, please see the recipe card at the bottom of this post
This vegan Filipino macaroon salad substitutes traditional ingredients with plant-based alternatives, maintaining the dish’s beloved flavors while making it accessible to those following a vegan lifestyle. Here’s what you’ll need, plus possible substitutions:
- Dried Macaroni: Any short pasta shape such as rotini, penne, or fusilli, or sub gluten free pasta if needed.
- Plant-based mayonnaise
- Pineapple tidbits
- White vinegar
- Plant-based hot dog, chopped
- Green bell pepper, chopped
- Red onion
- Carrots
- Raisins
- Plant-based cheddar shreds
How to Make Filipino Macaroni Salad
Like most pasta salad recipes, this Filipino macaroni salad is easy to prepare, and can be made ahead of time! Here’s how to make it in just 5 simple steps:
1. Prepare the Macaroni:
Cook the macaroni according to package instructions. Drain and transfer to a large bowl.
2. Make the Dressing:
In a separate bowl, whisk together the plant-based mayonnaise, pineapple juice, white vinegar, salt, and pepper until well combined. Adjust seasoning to taste.
3. Cook the Hot Dogs:
Heat avocado oil in a large pan over medium-high heat. Add chopped plant-based hot dogs and cook until heated through and slightly crisp around the edges (about 6-8 minutes).
4. Combine Ingredients:
To the bowl of cooked macaroni, add the cooked hot dogs, green bell pepper, red onion, carrots, reserved pineapple tidbits, raisins, and 1 ½ cups of plant-based cheddar shreds. Toss gently to combine.
5. Chill and Serve:
Cover the bowl with cling wrap and refrigerate for at least an hour to allow flavors to meld together. Before serving, top the macaroni salad with the remaining plant-based cheddar shreds.
This Vegan Filipino-Style Macaroni Salad is best enjoyed chilled. Serve as a side dish at your next BBQ or alongside your favorite Filipino-inspired meal.
Tips and FAQs
- Cooking the Macaroni: Cook the macaroni just until al dente. Overcooked pasta can become mushy when mixed with the dressing and other ingredients.
- Chill Before Serving: Allow the salad to chill in the refrigerator for at least an hour. This helps the flavors meld together and enhances the overall taste.
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. In fact, it often tastes better the next day as the flavors have more time to meld together.
How long can I store this macaroni salad?
Store the macaroni salad in an airtight container in the refrigerator for up to 4 days.
What can I do if the salad seems too dry after refrigeration?
If the salad appears dry after being stored in the fridge, simply stir in a bit more plant-based mayonnaise or a splash of plant milk to revive its creamy texture.
More Pasta Salad Recipes
The Perfect Pasta Salad
I hope ya’ll love this Filipino macaroni salad as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Filipino-Style Macaroni Salad
Ingredients
- 12 oz dried macaroni
- 1 ½ cups plant-based mayonnaise
- ½ cup of the juice from a can of pineapple tidbits, plus the pineapples, divided
- 3 Tbsp white vinegar
- 1 tsp kosher salt, plus more to taste
- 1 tsp fresh ground black pepper, plus more to taste
- 1 Tbsp avocado oil
- 12 oz plant-based hot dog, chopped
- 1 green bell pepper, chopped
- 1 cup diced red onion
- 1 cup diced carrots
- ½ cup raisins
- 1 package, 7 oz cheddar shreds, divided
Instructions
- Cook the macaroni according to package direction. Drain, but do not rinse. Transfer the macaroni to a large bowl.
- Place the mayonnaise, pineapple juice, vinegar, salt and pepper in a separate bowl, whisking until combined. Taste and adjust seasonings if necessary. Toss half the sauce with the noodles and set aside.
- Meanwhile, heat the oil in a large pan over medium-high heat. Once the oil is hot, add the hot dogs and cook, stirring often, until the hot dog pieces are heated through and slightly crisp around the edges, 6 to 8 minutes.
- 4.Transfer the cooked hot dogs to the large bowl along with the bell pepper, onion, carrots, reserved pineapple tidbits, raisins, remaining sauce, and 1 ½ cup of the shredded cheese. Toss to combine, cover with cling wrap and place in the refrigerator to cool for an hour.
- 5.To serve, top the Filipino Macaroni Salad with the remaining shredded cheese, and enjoy!
I followed recipe for dressing exactly and it turned out extremely watery. Have you had this happen?
Hi Helen,
I’m sorry to hear that! I’ve made this recipe many times, and I haven’t experienced a runny or watery dressing. I will say the sauce seems thinner once you first mi everything together, but after it sits in the refrigerator, it thickens up quite a bit. Hope this helps!