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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 mins
Cook Time 15 mins
Chill Time 2 hrs
Total Time 2 hrs 35 mins
Course Appetizer, Side Dish
Cuisine American
Servings 10
Calories 565 kcal


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


  • cup mayonnaise
  • ½ cup whole milk
  • 2 teaspoons granulated sugar


  • 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.


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.


Calories: 565kcalCarbohydrates: 37gProtein: 7gFat: 43gSaturated Fat: 7gPolyunsaturated Fat: 25gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 25mgSodium: 601mgPotassium: 160mgFiber: 2gSugar: 4gVitamin A: 1126IUVitamin C: 1mgCalcium: 32mgIron: 1mg