Hawaiian Macaroni Salad
This Hawaiian Macaroni Salad is so simple yet so full of flavor. It’s creamy, slightly tangy, and just the right amount of sweet, making it the ultimate side dish for everything from backyard BBQs to casual potlucks. It’s easy to prep ahead of time, travels well, and somehow always disappears before the main course is done. Trust me—once you make it, you’ll keep coming back to it all summer long.
The dressing is balanced and smooth—rich mayo, a splash of vinegar, and just the right touch of sweetness. It pairs with everything from grilled meats to island-style mains. You’ll find it showing up again and again at backyard parties, because once you try it, you’re hooked.
While this version sticks close to the classic, it’s flexible. Want to swap ingredients? Go for it—add some bell peppers, toss in peas, or leave out the onions. It’s a forgiving and customizable base.
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Ingredients
- Elbow macaroni – Uncooked. Always cook the pasta 1 minute less than the recommended cooking time for al dente pasta. This way it holds up perfectly in the pasta salad.
- Apple cider vinegar
- Mayonnaise – I like using Kewpie mayo for this recipe. It has a much richer flavor that works well in this salad.
- Milk – You can use any kind of milk, I’ve tested this recipe with cream too but that’s a little over the top.
- Sugar – Just white granulated sugar. A little goes a long way!
- Salt
- Black pepper
- Carrots – Buy them pre-shredded to save time.
- Celery – You can chop the leaves and all. There’s so much flavor in celery leaves.
- Red onion – Soak the diced onion in ice water for about 5 minutes to take the bite out of it. Just drain it well and carry on!
- Green onions – Options, but I love the pop of flavor and freshness.
How To Make Hawaiian Macaroni Salad
- Boil macaroni in salted water until soft—about 2 minutes past al dente. This softer texture is typical of Hawaiian-style pasta salad. Drain and return the pasta to the pot.
- Pour in the apple cider vinegar and toss to coat evenly. Spread the pasta on a baking sheet to cool for 10–15 minutes. This helps with even mixing and prevents the dressing from separating.
- Whisk together the mayonnaise, milk, sugar, salt, and black pepper. It should be smooth and pourable.
- Combine the cooled pasta with the dressing. Add in the shredded carrots, celery, red onion, and green onions (if using). Stir gently until everything is fully coated.
- Cover and refrigerate for at least an hour before serving. If you can, let it chill longer—it’s even better after the flavors meld.
- Serve cold, straight from the fridge. Give it a quick stir before plating and watch it disappear.
Step-By-Step Process
Chef Jenn’s Tips
- Soft pasta may feel wrong, but it’s the real deal for Hawaiian-style macaroni salad.
- For best texture and flavor, use a quality mayo—Hellmann’s, Best Foods, or Kewpie are solid picks.
- Chill time matters. Aim for at least an hour, but overnight gives you max flavor payoff.
Make It A Meal
This salad goes with just about anything off the grill—think teriyaki chicken, kalua pork, BBQ ribs, or even a big burger. Add some steamed white rice and a slice of fresh pineapple for a full-on Hawaiian plate lunch vibe. It’s also great with fried chicken or as a cookout side.
Storage
Keep any leftovers in an airtight container in the fridge for up to 4 days. Stir before serving, and if it seems a little dry, add a splash of milk to freshen it up. This salad doesn’t freeze well—the texture and dressing break down—so it’s best enjoyed within a few days of making.
Hawaiian Macaroni Salad
Ingredients
- 2 cups elbow macaroni uncooked
- ½ cup apple cider vinegar
- 1 ½ cups mayonnaise
- ½ cup milk
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup carrots shredded
- ½ cup celery finely chopped
- ¼ cup red onion finely chopped
- ¼ cup green onions chopped
Instructions
- Boil macaroni in salted water until soft—about 2 minutes past al dente. This softer texture is typical of Hawaiian-style pasta salad. Drain and return the pasta to the pot.
- Pour in the apple cider vinegar and toss to coat evenly. Spread the pasta on a baking sheet to cool for 10–15 minutes. This helps with even mixing and prevents the dressing from separating.
- Whisk together the mayonnaise, milk, sugar, salt, and black pepper. It should be smooth and pourable.
- Combine the cooled pasta with the dressing. Add in the shredded carrots, celery, red onion, and green onions (if using). Stir gently until everything is fully coated.
- Cover and refrigerate for at least an hour before serving. If you can, let it chill longer—it’s even better after the flavors meld.
- Serve cold, straight from the fridge. Give it a quick stir before plating and watch it disappear.
Notes
Chef Jenn’s Tips
- Soft pasta may feel wrong, but it’s the real deal for Hawaiian-style macaroni salad.
- For best texture and flavor, use a quality mayo—Hellmann’s, Best Foods, or Kewpie are solid picks.
- Chill time matters. Aim for at least an hour, but overnight gives you max flavor payoff.
