Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet pasta salad that’s a staple in Hawaiian plate lunches. Made with tender macaroni, a rich mayonnaise-based dressing, and simple mix-ins like carrots and onions, this dish is easy to prepare and full of flavor. Whether you’re serving it at a summer barbecue, picnic, or alongside grilled meats, it’s the perfect comforting side dish.
Why You’ll Love This Recipe
- Authentic Hawaiian flavor – a classic dish with a creamy, tangy dressing
- Easy to make – simple ingredients and minimal prep time
- Perfect side dish – pairs well with BBQ, grilled meats, or as part of a plate lunch
- Make-ahead friendly – tastes even better after chilling in the fridge
- Customizable – add your favorite mix-ins like ham, pineapple, or peas
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Apple cider vinegar
- Mayonnaise (preferably Best Foods or Hellmann’s for authentic taste)
- Milk
- Sugar
- Carrots, shredded
- Onion, finely diced
- Salt and pepper
Directions
- Cook the macaroni: Boil the pasta according to package instructions until very soft (slightly overcooked). Drain and rinse under cold water.
- Season the pasta: While still warm, toss the macaroni with apple cider vinegar. Let cool completely.
- Prepare the dressing: In a bowl, whisk together mayonnaise, milk, and sugar until smooth.
- Mix everything together: Combine the cooled macaroni, shredded carrots, diced onions, and the dressing. Stir well to coat.
- Chill and serve: Cover and refrigerate for at least 1 hour (or overnight for the best flavor). Stir before serving and adjust seasoning if needed.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
Variations
- Hawaiian-Style Plate Lunch: Serve with grilled teriyaki chicken, kalua pork, or loco moco.
- Extra Creamy: Add a little more mayonnaise or a splash of milk before serving.
- Protein Boost: Mix in chopped ham, tuna, or shredded chicken.
- Sweet and Savory: Stir in crushed pineapple for a tropical twist.
- Crunchy Texture: Add celery, bell peppers, or pickles for extra crunch.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: Best served cold, but if needed, let it sit at room temperature for 10 minutes before serving.
- Freezing: Not recommended, as mayonnaise-based dressings do not freeze well.
FAQs
Why is Hawaiian macaroni salad different?
It’s slightly overcooked, making it softer, and has a tangy, slightly sweet mayonnaise dressing.
What type of mayonnaise should I use?
Best Foods or Hellmann’s is the preferred choice for authentic Hawaiian flavor.
Can I use a different type of pasta?
Elbow macaroni is traditional, but shells or rotini can work as substitutes.
Do I have to add sugar?
The sugar balances the tanginess, but you can reduce or omit it if preferred.
How long should I chill the salad before serving?
At least 1 hour, but overnight is best for deeper flavor.
Can I make it ahead of time?
Yes! It tastes even better the next day as the flavors meld together.
How do I keep it from getting dry?
Add a little extra mayo or a splash of milk before serving to keep it creamy.
Can I add eggs?
Yes! Chopped hard-boiled eggs are a great addition for extra richness.
What can I serve with Hawaiian macaroni salad?
It pairs perfectly with BBQ meats, grilled fish, or as part of a Hawaiian plate lunch.
Is it gluten-free?
Use gluten-free pasta to make it suitable for gluten-free diets.
Conclusion
Hawaiian Macaroni Salad is a creamy, tangy, and delicious side dish that’s perfect for any gathering. Its simple yet flavorful ingredients make it a must-have for BBQs, picnics, or Hawaiian-style meals. Make a batch ahead of time and enjoy a taste of the islands with every bite!
Print
Hawaiian Macaroni Salad
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10min
- Yield: 6-8 servings
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Description
Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet pasta salad that’s a staple in Hawaiian plate lunches. Made with tender macaroni, a rich mayonnaise-based dressing, and simple mix-ins like carrots and onions, this easy side dish is perfect for BBQs, picnics, and summer gatherings.
Ingredients
- 2 cups elbow macaroni
- 2 tbsp apple cider vinegar
- 1 ½ cups mayonnaise (Best Foods or Hellmann’s recommended)
- ½ cup milk
- 1 tbsp sugar
- 1 medium carrot, shredded
- ¼ cup onion, finely diced
- Salt and pepper, to taste
Instructions
- Cook the macaroni – Boil pasta according to package instructions until very soft (slightly overcooked). Drain and rinse under cold water.
- Season the pasta – While still warm, toss macaroni with apple cider vinegar. Let cool completely.
- Prepare the dressing – In a bowl, whisk together mayonnaise, milk, and sugar until smooth.
- Mix everything together – Combine cooled macaroni, shredded carrots, diced onions, and dressing. Stir well to coat.
- Chill and serve – Cover and refrigerate for at least 1 hour (overnight for the best flavor). Stir before serving and adjust seasoning if needed.
Notes
- For extra creaminess, add more mayo or a splash of milk before serving.
- For a protein boost, mix in chopped ham, tuna, or shredded chicken.
- Storage: Store in an airtight container in the fridge for up to 3 days.
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