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
Scale
- 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.