February 22, 2022
Review RecipeHawaiian Macaroni Salad
Our classic Hawaiian macaroni salad is a great side dish or potluck option full of veggies, pasta, and sweet dressing.
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This Hawaiian macaroni salad recipe has been passed down from generation to generation, and now it’s our turn to share it with the world. Simple ingredients combine to create this fun tropical salad loaded with tender noodles and veggies smothered in a creamy dressing.
Pasta salad recipes are the way to go when feeding a crowd. Check out our dill pickle pasta salad and Caprese pasta salad that you can whip up in a flash.
Hawaiian Macaroni Salad Ingredients
You’ll need:
For the Macaroni Salad
- 16 ounces elbow macaroni, cooked to al dente according to box directions, drained
- ½ cup finely grated carrots
- ¼ cup grated sweet yellow onion
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
For the Dressing
- 2½ cup mayonnaise
- ½ cup whole milk
- 2 teaspoons granulated sugar
PRO TIP:
Any mayonnaise will work in this great recipe, I chose the lighter Kraft Mayo, but some swear by Dukes.
SUBSTITUTIONS AND ADDITIONS
MIX-INS: You can add diced ham, finely diced celery, green onions, juicy pineapple, or even green peas to your authentic Hawaiian mac salad.
PASTA: You can use any short pasta noodles such as rotini, fusilli, or cavatappi in place of the macaroni noodles in this incredible salad.
How to Make This Hawaiian Macaroni Salad Recipe
PRO TIP:
Follow the directions on the macaroni package for the cooking time of the pasta. You’ll want it to be al dente and not too soft.
STEP ONE: While the cooked, drained macaroni noodles are still hot, add the warm pasta, grated carrots, grated sweet onion, apple cider vinegar, kosher salt and pepper to a large bowl. Gently stir to incorporate the salad completely. Cover the mixing bowl and let the mixture sit for 10 to 15 minutes.
STEP TWO: Using a small bowl, whisk together the mayonnaise, milk, and sugar until smooth.
STEP THREE: Gently fold the dressing into the macaroni salad. Cover and chill in the refrigerator for 2 hours to overnight. Before serving, gently stir the macaroni salad.
PRO TIP:
PRO TIP: Just before serving, if the macaroni salad is a bit stiff, you can stir in 1 to 2 tablespoons of milk.
How to Serve
This Hawaiian style macaroni salad would be the perfect side dish to bring to a potluck. Add our cucumber salad or potato salad for another great addition to the menu. This salad would be tasty any time of year, whether for a summer barbecue or holiday gathering.
MORE SIDE DISH RECIPES
Storage
IN THE FRIDGE: Store any leftovers of this creamy mac salad in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: We would not recommend freezing this Hawaiian pasta salad.
Add a little bit of tropical flavors of the Hawaiian islands to your pasta salad with this authentic Hawaiian macaroni salad. A handful of ingredients and a tangy dressing, and you’ll have a creamy side dish.
FREQUENTLY ASKED QUESTIONS
Can I make this salad ahead of time?
This simple recipe needs to chill in the fridge for at least a couple of hours up to overnight, so it is a great make-ahead recipe that you can prepare the day before.
Can I use a different type of pasta in this recipe?
This creamy macaroni salad would be yummy with any short type of pasta such as rotini, fusilli, or cavatappi.
Can I freeze this pasta salad?
This delicious recipe won’t freeze as the dressing will separate, and the noodles will get soggy. We recommend making it fresh.
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Hawaiian Macaroni Salad
Our classic Hawaiian macaroni salad is a great side dish or potluck option full of veggies, pasta, and sweet dressing.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings 10
Ingredients
Macaroni Salad
- 16 ounces elbow macaroni cooked according to box directions, drained
- ½ cup carrots finely grated
- ¼ cup sweet yellow onion grated
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Dressing
- 2½ cup mayonnaise
- ½ cup whole milk
- 2 teaspoons granulated sugar
Instructions
- While the cooked, drained macaroni is still hot, add the cooked macaroni, grated carrots, grated onion, apple cider vinegar, kosher salt and pepper to a large mixing bowl. Gently stir to completely incorporate the salad. Cover the mixing bowl and let the mixture sit for 10 to 15 minutes.
- Using a small mixing bowl, whisk together the mayonnaise, milk and sugar until smooth.
- Gently fold the dressing into the macaroni salad. Cover and chill in the refrigerator for 2 hours to overnight. Before serving, gently stir the macaroni salad.
Notes
PRO TIP: Any mayonnaise will work in this great recipe, I chose the lighter Kraft Mayo, but some swear by Dukes.
PRO TIP: Follow the directions on the macaroni package for the cooking time of the pasta. You’ll want it to be al dente and not too soft.
PRO TIP: Just before serving, if the macaroni salad is a bit stiff, you can stir in 1 to 2 tablespoons of milk.
Nutrition
Sodium: 601mg | Calcium: 32mg | Vitamin C: 1mg | Vitamin A: 1126IU | Sugar: 4g | Fiber: 2g | Potassium: 160mg | Cholesterol: 25mg | Calories: 565kcal | Trans Fat: 1g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 25g | Saturated Fat: 7g | Fat: 43g | Protein: 7g | Carbohydrates: 37g | Iron: 1mg
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Comments
Rob says
I had this once in Hawaii at a party and it was so good. I’m excited to make it at home.