This traditional Hawaiian macaroni salad recipe is a creamier, simpler, and softer version of classic Macaroni salad.
Although we might consider the pasta overcooked, this signature aspect of the recipe allows the macaroni to absorb the creamy, rich dressing.
Made with simple ingredients, this classic dish from the Aloha state is a sweet and tangy salad that is easy to make and guaranteed to become a family favorite!
The story goes that the Hawaiian mac salad originated in Hawaii during the plantation era when immigrants brought their culinary traditions to the islands.
Working in the fields, they packed their lunches, and as “Hawaiian Plate Lunches” evolved during this era, this recipe became a common, affordable side dish with those lunches.
You’ll find many macaroni salad recipes throughout the continental United States (or mainland, as Islanders call it), but this one stands out due to its simplicity and creaminess.
The key feature of this delicious pasta side dish is the soft, overcooked macaroni that absorbs the creamy dressing, enhancing the flavor.
If you enjoy classic side dishes, make sure to try our homemade coleslaw and classic potato salad recipes.
Ingredients
Gather the ingredients needed to make our authentic recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make our simple recipe.
If you have leftover macaroni, you can always use it up in my tasty smoked macaroni and cheese recipe.
How to Make Hawaiian Macaroni Salad
- Cook the dry elbow macaroni until it’s soft.
*Regular macaroni salad cooks pasta al dente. For this recipe, cook past the suggested cooking time on the package directions. - Drain and rinse the pasta under cold water. Set aside until needed.
- Add the mayonnaise, whole milk, apple cider vinegar, granulated sugar, salt, and black pepper to a large bowl.
- Whisk the mayonnaise mixture until smooth.
- Add the grated carrot, chopped celery, and chopped onion to the dressing.
- Whisk to combine.
- Add the cooled macaroni pasta to the bowl with the tangy dressing.
- Use a rubber spatula to mix the elbows with the dressing until all of the pasta is well coated.
Cover the bowl with plastic wrap and refrigerate the creamy pasta salad for at least 2 hours to allow the flavors to build. For best results, chill overnight.
Before serving, stir the pasta and re-season with salt and black pepper as needed.
Sweet, tangy, and totally addicting, our mac salad is the perfect side dish for barbecues, game days, potlucks, and family gatherings. Just make sure to double the recipe because everyone will be coming back for seconds and thirds!
Leftovers should be stored refrigerated in an airtight container or well-sealed with plastic wrap for 2-3 days. It is not recommended to freeze this dish.
This dish would be a delicious accompaniment to our Huli Huli Chicken and our Peri Peri Chicken.
Recipe FAQs
Absolutely, just make sure it’s one of the smaller-shaped kinds of pasta, like small shells, rotelle, or farfalle.
Yes, but only briefly. Lightly rinsing the pasta helps remove some of the starch. The key is not to cool down the pasta too much; it needs to be warm enough to absorb the vinegar and dressing.
Be careful not to over-rinse the pasta; some starch is needed for the dressing to cling to.
Make sure to keep it well-covered while in the refrigerator. If it looks dry when you’re ready to serve, add more mayonnaise or milk to the pasta to make it creamier.
More Recipes You’ll Love!
Hawaiian Macaroni Salad Recipe
Ingredients
- 1 lb elbow macaroni cooked the pasta until its soft
- ½ cup carrot grated
- ½ cup celery finely chopped
- ¼ cup onion finely chopped
- 1 ¾ cups mayonnaise Duke’s or Hellman's
- ¾ cups 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
Instructions
- Cook the elbow macaroni according until it's soft.*Regular macaroni salad cooks pasta al dente. For Hawaiian Macaroni salad, cook past the suggested cooking time.
- Drain and rinse the pasta under cold water. Set aside until needed.
- Add the mayonnaise, whole milk, apple cider vinegar, granulated sugar, salt, and black pepper to a large bowl. Whisk until smooth.
- Add the grated carrot, chopped celery, and chopped onion to the dressing. Whisk to combine.
- Add the cooled macaroni to the bowl with the dressing.
- Use a rubber spatula to mix the elbows with the dressing until all of the pasta is well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to build. For best results, chill overnight.
- Before serving, stir the pasta and re-seasson with salt and black pepper as needed.
Notes
- For extra creaminess, you can add more mayonnaise just before serving 1 tablespoon at a time until you reach the desired consistency.
- If you prefer a tangier flavor, increase the amount of apple cider vinegar to 2 tablespoons.
- Hawaiian Macaroni Salad can be made up to 2 days in advance.
- Store it in an airtight container in the refrigerator for 3-4 days.
Lisa R says
This is positively the best Hawaiian Mac Salad I’ve ever made! Thanks for sharing the recipe.
Chef Dennis Littley says
You’re welcome and thanks for taking the time to let me know you enjoyed it!