Description
Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet pasta salad that’s a staple in Hawaiian plate lunches. Made with overcooked elbow macaroni, shredded vegetables, and a mayonnaise-based dressing, it’s a comforting and versatile side dish.
Ingredients
Units
Scale
- 1 lb elbow macaroni
- 2 cups mayonnaise (preferably Best Foods or Hellmann’s)
- 1/4 cup apple cider vinegar
- 2 tbsp sugar
- 1 cup carrot, finely shredded
- 1/4 cup onion, grated or minced
- 1/4 cup whole milk or evaporated milk
- Salt and pepper to taste
- Optional: 1/2 cup chopped celery
- Optional: 2 green onions, sliced
- Optional: 2 hard-boiled eggs, chopped
Instructions
- Boil the macaroni until very soft, about 1–2 minutes past al dente. Drain and rinse under cold water.
- While the pasta is still warm, toss it with apple cider vinegar. Let sit for 10 minutes to absorb flavor.
- In a bowl, whisk together mayonnaise, milk, sugar, salt, and pepper.
- Add the shredded carrot, grated onion, and optional ingredients if using, to the pasta.
- Pour the dressing over the pasta mixture and stir until well combined and evenly coated.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- Stir gently before serving and adjust seasoning as needed.
Notes
- Overcook the pasta slightly to help it absorb the dressing.
- Chill thoroughly for best flavor—overnight if possible.
- Add extra milk if salad seems dry after chilling.
- Use evaporated milk for a richer flavor.
- Pairs well with BBQ, teriyaki, pork, or fried seafood.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg