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Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad Recipe

This creamy, tangy Hawaiian-style mac salad pairs tender pasta with crisp veggies and a rich mayo dressing—perfect for plate lunches.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt for the pasta water
  • 2.5 tbsp apple cider vinegar
  • 1.75 cup mayonnaise
  • 0.5 cup whole milk
  • 1.25 tbsp granulated sugar
  • 0.75 tsp black pepper freshly ground
  • 1 tsp kosher salt to season the salad
  • 0.75 cup grated carrot finely grated
  • 0.25 cup grated sweet onion squeeze out excess liquid
  • 0.5 cup celery finely diced
  • 0.25 cup green onions thinly sliced, optional

Instructions

Preparation Steps

  • Boil a large pot of water, salt it, and cook macaroni until very tender, 10–12 minutes.
  • Drain well. While hot, sprinkle vinegar over pasta and toss to absorb. Let cool 10 minutes.
  • Whisk mayonnaise, milk, sugar, pepper, and 1 teaspoon salt in a large bowl until smooth.
  • Fold in carrot, onion, and celery until evenly distributed.
  • Add cooled macaroni and stir gently until every piece is coated. Mix in green onions if using.
  • Cover and chill at least 30 minutes. Taste and adjust salt and pepper before serving.

Notes

For extra tang, stir in a spoonful of pickle juice or a dash of rice vinegar. To serve island-style, pair with grilled chicken or kalua pork. Store covered in the fridge for up to 3 days; loosen with a splash of milk if it thickens.
This recipe is an original creation inspired by classic Hawaiian Macaroni Salad Recipe flavors. All ingredient ratios and instructions are independently developed.