Hawaiian macaroni salad is a creamy, slightly tangy, and deliciously simple pasta salad that’s a staple in Hawaiian plate lunches. Made with tender macaroni, a rich mayonnaise-based dressing, and a few classic mix-ins, this dish is easy to make and full of flavor. It’s the perfect side dish for BBQs, potlucks, or a tropical-themed meal!
Why You’ll Love This Recipe
- Authentic Hawaiian flavor – Just like the classic plate lunch style.
- Creamy and rich – The dressing is extra smooth and flavorful.
- Easy to make – Simple ingredients and minimal prep.
- Perfect for gatherings – A great side dish for BBQs and summer cookouts.
- Customizable – Add in extra ingredients like ham or pineapple for a twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Mayonnaise (preferably Best Foods or Hellmann’s for authentic flavor)
- Milk (to thin the dressing)
- Apple cider vinegar
- Sugar
- Salt and black pepper
- Carrot, grated
- Celery, finely chopped
- Onion, finely chopped (optional)
- Green onions (for garnish, optional)
Directions
Step 1: Cook the Macaroni
- Bring a large pot of salted water to a boil.
- Add macaroni and cook until very soft (a little past al dente). This helps the pasta absorb the dressing.
- Drain and rinse under cold water, then transfer to a large bowl.
- While still warm, toss with apple cider vinegar and let cool for 10 minutes.
Step 2: Make the Dressing
- In a separate bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper.
- Stir in grated carrot, celery, and onion (if using).
Step 3: Combine and Chill
- Pour the dressing over the cooled macaroni and mix well.
- Cover and refrigerate for at least 2 hours (overnight is best for the best flavor).
- Before serving, stir well and adjust seasoning if needed.
Step 4: Serve
- Garnish with green onions or extra shredded carrot, and serve chilled with BBQ meats or seafood.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 25 minutes
Variations
- Spicy Kick – Add a dash of hot sauce or cayenne pepper.
- Ham and Pineapple – Stir in diced ham and pineapple for a tropical twist.
- Extra Creamy – Increase mayonnaise for a richer texture.
- Lighter Version – Use half mayo and half Greek yogurt.
- Pickle Flavor – Add chopped sweet pickles or pickle juice for tanginess.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Do not freeze: The mayo-based dressing will separate when thawed.
FAQs
Why is Hawaiian macaroni salad so creamy?
Cooking the pasta extra soft helps absorb the creamy dressing, making it richer.
Can I make this ahead of time?
Yes! It tastes even better the next day as the flavors meld.
What mayo is best for Hawaiian mac salad?
Best Foods (Hellmann’s) or Duke’s are the most authentic choices.
Can I use another type of pasta?
Elbow macaroni is traditional, but small shells or ditalini can work too.
How do I keep it from drying out?
If it thickens too much in the fridge, stir in a splash of milk before serving.
Can I make this gluten-free?
Yes! Just use gluten-free macaroni.
What pairs well with Hawaiian mac salad?
It’s perfect with BBQ chicken, kalua pork, teriyaki beef, or grilled fish.
Can I add protein to make it a full meal?
Yes! Add diced ham, tuna, or shredded chicken for a hearty salad.
What can I use instead of sugar?
Try honey or a sugar substitute for a lower-sugar version.
How do I prevent the pasta from getting mushy?
Slightly overcooking is intentional for better absorption, but don’t let it become too mushy!
Conclusion
Hawaiian macaroni salad is a rich, creamy, and slightly tangy side dish that brings tropical flavors to your table. Perfect for BBQs, potlucks, or meal prep, this easy-to-make recipe is sure to become a favorite. Make it today and enjoy a taste of Hawaii at home!
Print
Hawaiian Macaroni Salad
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
- Category: Side Dish
- Method: Mixing, Chilling
- Cuisine: Hawaiian, American
Description
This Hawaiian Macaroni Salad is creamy, tangy, and slightly sweet, just like the ones served with Hawaiian plate lunches! Made with tender macaroni, mayo, vinegar, and a touch of sweetness, it’s a simple, comforting, and delicious side dish that pairs perfectly with BBQ, grilled meats, or seafood.
Ingredients
- 2 cups elbow macaroni
- 1/2 cup apple cider vinegar (for flavor & tenderness)
- 1 1/2 cups mayonnaise (Best Foods/Hellmann’s recommended for authentic taste)
- 1/4 cup whole milk (adjust for creaminess)
- 1 tbsp sugar (for slight sweetness)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup shredded carrots
- 1/2 cup celery (finely chopped, optional for crunch)
- 1/4 cup sweet onion (finely minced, optional)
- 1/2 cup crushed pineapple (optional, for a tropical twist)
Instructions
Step 1: Cook the Macaroni
- Boil 2 cups elbow macaroni according to package instructions until very soft (slightly overcooked) for an authentic texture.
- Drain and immediately toss with apple cider vinegar while still warm. Let cool for 10-15 minutes.
Step 2: Make the Dressing
- In a large bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper.
Step 3: Assemble the Salad
- Add the cooled macaroni to the dressing and mix well.
- Fold in shredded carrots, celery, onion, and crushed pineapple (if using).
- Cover and refrigerate for at least 1-2 hours (or overnight for best flavor).
Step 4: Serve & Enjoy!
- Serve chilled with Hawaiian BBQ, grilled chicken, or kalua pork.
- Garnish with extra black pepper or green onions, if desired.
Notes
- For Authentic Flavor: Let the salad chill for at least 4 hours to allow the flavors to meld.
- Make It Sweeter? Add an extra 1 tsp sugar.
- Make It Lighter? Use Greek yogurt instead of mayo, but traditional Hawaiian mac salad is meant to be creamy!
- Make Ahead: Can be made 1 day in advance and stored in the fridge for up to 3 days.