If there’s one dish that instantly transports me to Hawaii, it’s Hawaiian Macaroni Salad. This creamy, slightly tangy, and subtly sweet pasta salad is a staple in Hawaiian plate lunches, pairing perfectly with everything from grilled meats to fried fish. Unlike traditional macaroni salad, Hawaiian mac salad is extra soft and creamy, with a rich mayo-based dressing that soaks into the pasta for an incredibly flavorful bite.
This recipe is easy to make, requires simple ingredients, and is best when chilled overnight—making it the perfect make-ahead side dish for barbecues, potlucks, or everyday meals.
Why This Recipe Works
- Authentic Texture & Flavor – Soft, tender pasta absorbs the creamy, tangy dressing, creating the perfect balance of flavors.
- Super Creamy Dressing – The combination of mayonnaise, whole milk, apple cider vinegar, and sugar makes for an ultra-rich and smooth sauce.
- Perfect for Meal Prep – Tastes even better the next day, as the flavors meld together beautifully.
- Simple & Affordable – Made with budget-friendly ingredients that you likely already have at home.
Ingredients You’ll Need
(Serves 6-8 | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Chill Time: 2+ hours)
- 1 lb elbow macaroni (cooked until soft)
- ½ cup carrot, grated
- ½ cup celery, finely chopped
- ¼ cup onion, finely chopped
- 1 ¾ cups mayonnaise (Duke’s or Hellman’s preferred)
- ¾ cup whole milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon sweet paprika (optional, for garnish)
Step-by-Step Instructions
1. Cook the Macaroni
For classic Hawaiian-style macaroni salad, I cook the elbow macaroni past al dente—until it’s soft and tender. This helps the pasta absorb the dressing better.
I drain the pasta and rinse it under cold water to stop the cooking process. Then, I set it aside until needed.
2. Make the Creamy Dressing
In a large mixing bowl, I whisk together:
- Mayonnaise
- Whole milk
- Apple cider vinegar
- Granulated sugar
- Salt and black pepper
This creates a smooth, creamy, slightly tangy dressing that will soak into the pasta beautifully.
3. Add the Vegetables
To the dressing, I stir in the grated carrot, chopped celery, and finely diced onion. This adds a nice crunch and mild sweetness that complements the creamy dressing.
4. Mix in the Pasta
I gently fold the cooked macaroni into the dressing using a rubber spatula, making sure each piece is well-coated.
5. Chill for Maximum Flavor
I cover the bowl with plastic wrap and refrigerate for at least 2 hours, but overnight is best. This allows the pasta to absorb the flavors and get even creamier.
6. Serve & Enjoy!
Before serving, I stir the pasta well, then taste and adjust seasoning with extra salt and pepper if needed. A sprinkle of sweet paprika on top adds a nice touch of color and mild spice.
Pro Tips for the Best Hawaiian Mac Salad
- Cook the Pasta Until Soft – Unlike traditional pasta salads, Hawaiian mac salad uses softer pasta to soak up the dressing.
- Use High-Quality Mayo – Duke’s or Hellman’s mayonnaise works best for rich, creamy texture. Avoid Miracle Whip—it’s too tangy.
- Let It Chill Overnight – The longer the salad sits, the better the flavors meld together.
- Add a Hawaiian Touch – Some versions include a splash of pineapple juice or a spoonful of pickle relish for extra sweetness.
- Want More Protein? – Stir in chopped ham, shredded chicken, or hard-boiled eggs for a heartier version.
What to Serve with Hawaiian Macaroni Salad
This salad is a must-have side dish for Hawaiian-style meals and barbecues. It pairs beautifully with:
- Huli Huli Chicken – A sweet and smoky Hawaiian grilled chicken.
- Kalua Pork – Slow-cooked shredded pork with smoky island flavors.
- Grilled Teriyaki Steak – The umami-packed glaze pairs perfectly with the creamy mac salad.
- BBQ Ribs – A perfect balance of rich and tangy flavors.
- Loco Moco – A Hawaiian classic with rice, a burger patty, fried egg, and brown gravy.
FAQs (From My Kitchen to Yours)
Q: Can I use another type of pasta?
A: Elbow macaroni is traditional, but you can use small shells or cavatappi if needed. Just be sure to cook it soft, not al dente.
Q: How long does Hawaiian mac salad last?
A: It stays fresh for up to 5 days in the fridge when stored in an airtight container.
Q: Can I make this dairy-free?
A: Yes! Use unsweetened almond milk instead of whole milk. You can also try vegan mayo for a dairy-free alternative.
Q: What can I add to make it more flavorful?
A: Some delicious add-ins include chopped green onions, diced ham, crushed pineapple, or even a dash of hot sauce.
Q: Can I make this ahead of time?
A: Absolutely! Hawaiian mac salad tastes best when made a day ahead and allowed to chill overnight.
Why You Need to Try This Hawaiian Mac Salad
This Creamy Hawaiian Macaroni Salad is more than just a side dish—it’s a taste of the islands, with its smooth, rich dressing and simple yet bold flavors. It’s the perfect complement to BBQ meats, grilled dishes, or even enjoyed on its own.
Whether you’re making it for a family dinner, summer picnic, or Hawaiian-themed party, this mac salad is always a hit.
Try it out and let me know how you like it! What’s your favorite way to enjoy Hawaiian mac salad? Drop a comment below!
Authentic Hawaiian Macaroni Salad: A Creamy Island Classic
Ingredients
- 1 lb elbow macaroni (cooked until soft)
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1 cup mayonnaise
- 1/2 cup diced celery
- 1/2 cup grated carrots
- 1/4 cup diced onion
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until soft. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked macaroni, apple cider vinegar, and granulated sugar. Mix well.
- Add mayonnaise, diced celery, grated carrots, and diced onion to the macaroni mixture. Stir until everything is well combined.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Leave a Reply