Hawaiian Macaroni Salad

Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet pasta salad that’s a staple on Hawaiian plate lunches. Made with tender macaroni, grated vegetables, and a rich mayonnaise-based dressing, this chilled salad delivers comfort and simplicity in every bite. It pairs wonderfully with grilled meats, seafood, or even enjoyed on its own.

Why You’ll Love This Recipe

• Authentic island flavor, inspired by traditional Hawaiian plate lunches.
• Creamy and tangy, with a hint of sweetness for balance.
• Easy to make ahead, perfect for potlucks, BBQs, or meal prepping.
• Versatile side dish, ideal with a variety of proteins or vegetarian mains.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Elbow macaroni
• Mayonnaise (preferably Best Foods or Hellmann’s)
• Apple cider vinegar
• Sugar
• Carrot, finely shredded
• Onion, grated or minced
• Whole milk or evaporated milk
• Salt and pepper
• Optional: celery, green onions, boiled egg

Directions

1. Cook the pasta: Boil macaroni until very soft (slightly overcooked by traditional standards), then drain and rinse with cold water.
2. Season while warm: Toss warm pasta with vinegar and allow to absorb for about 10 minutes.
3. Mix dressing: In a separate bowl, whisk together mayonnaise, milk, sugar, salt, and pepper.
4. Combine: Add dressing to pasta along with grated carrot and onion. Mix well until evenly coated.
5. Chill: Refrigerate for at least 2 hours, ideally overnight for best flavor.
6. Serve: Stir gently before serving and adjust seasoning as needed.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 10 minutes
• Chill time: 2 hours or more
• Total time: 2 hours 25 minutes

Variations

• Healthier version: Use light mayo and add extra veggies like celery or peas.
• Egg addition: Stir in chopped hard-boiled eggs for protein and texture.
• Spicy twist: Add a pinch of cayenne or hot sauce to the dressing.
• Tuna macaroni salad: Mix in canned tuna for a Hawaiian-style tuna mac salad.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. Serve cold; do not reheat. Stir before serving to redistribute the dressing.

FAQs

Why is the pasta cooked until very soft?

Hawaiian mac salad is traditionally made with soft, slightly overcooked pasta to better absorb the creamy dressing.

Can I use a different type of pasta?

Elbow macaroni is traditional, but small shells or ditalini can be used.

Is it better with whole milk or evaporated milk?

Both work well; evaporated milk adds richness and a subtle sweetness.

Can I make it the night before?

Yes, it actually tastes better when chilled overnight.

How do I prevent it from drying out?

Use plenty of dressing and stir before serving. You can add a little extra milk if it seems dry.

What makes this “Hawaiian” macaroni salad?

The specific balance of vinegar, sugar, and mayonnaise, plus the soft pasta and simplicity of ingredients, define its Hawaiian roots.

Can I make it vegan?

Yes, use vegan mayonnaise and plant-based milk.

Can this be frozen?

No, freezing affects the texture of the pasta and mayo negatively.

Does it need to be refrigerated?

Yes, always keep chilled, especially when serving outdoors.

What does it pair well with?

It’s great with BBQ chicken, kalua pork, teriyaki beef, or fried fish.

Conclusion

Hawaiian Macaroni Salad is a beloved side dish known for its creamy texture, sweet and tangy flavor, and simplicity. It’s a must-have for any Hawaiian-style meal or summer barbecue, offering comfort and flavor that appeals to all ages. Make it ahead, keep it chilled, and enjoy a taste of the islands from your own kitchen.

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