Go Back
+ servings

Hawaiian Macaroni Salad

close up overhead shot of a bowl of Hawaiian Macaroni Salad with a large wooden spoon
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.


Sodium: 601mgCalcium: 32mgVitamin C: 1mgVitamin A: 1126IUSugar: 4gFiber: 2gPotassium: 160mgCholesterol: 25mgCalories: 565kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 25gSaturated Fat: 7gFat: 43gProtein: 7gCarbohydrates: 37gIron: 1mg