Hawaiian Macaroni Salad

Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet pasta side dish that’s a staple of island-style plate lunches. Made with simple ingredients like elbow macaroni, mayo, vinegar, and a few fresh veggies, it’s a chilled, comforting classic that I love serving with grilled meats or as part of a picnic spread.

Why You’ll Love This Recipe

I love how this macaroni salad is incredibly easy to make but packed with bold, balanced flavor. The pasta is cooked until very soft, which lets it soak up all the creamy dressing. It’s a perfect make-ahead dish, and I find it actually tastes better the next day. Whether I’m pairing it with barbecue chicken, kalua pork, or just enjoying it as a snack, it always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni

• Apple cider vinegar

• Mayonnaise (preferably full-fat for authentic flavor)

• Milk

• Carrot, shredded

• Celery, finely chopped (optional)

• Onion, grated or very finely minced

• Sugar

• Salt

• Black pepper

directions

1. I boil the macaroni in salted water until it’s very soft—just past al dente—then drain and rinse it with cold water.

2. While the pasta is still warm, I toss it with the vinegar and let it sit for about 10 minutes to absorb the flavor.

3. In a bowl, I whisk together mayonnaise, milk, sugar, salt, and pepper until smooth.

4. I mix the shredded carrot, celery, and onion into the dressing.

5. I combine the cooled macaroni with the dressing mixture, stirring gently to coat every piece.

6. I cover and refrigerate the salad for at least 2 hours—overnight is even better for full flavor development.

7. I give it a good stir before serving and adjust seasoning if needed.

Servings and timing

This recipe makes about 6 to 8 servings. It takes around 20 minutes to prepare and needs at least 2 hours to chill before serving.

Variations

Sometimes I leave out the onion for a milder flavor or add chopped hard-boiled eggs for extra protein. I’ve also made it with a splash of pineapple juice in the dressing for a subtle tropical twist. If I want it a bit tangier, I add a little Dijon mustard. And when I’m keeping it extra traditional, I stick to just mayo, vinegar, sugar, and carrots.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. This salad is meant to be served cold, so I don’t reheat it—I just give it a good stir and maybe add a spoonful of mayo if it’s dried out slightly.

FAQs

Why is the pasta cooked until soft?

That’s part of what makes this salad unique. The softer texture helps the macaroni absorb more dressing and gives it that signature creamy consistency.

Can I use low-fat mayo?

Yes, I’ve used low-fat mayo, but full-fat gives the most authentic texture and flavor. If I use a lighter version, I sometimes add a bit more milk to keep it creamy.

Is it okay to make this a day ahead?

Absolutely. In fact, I think it tastes better the next day after the flavors have had time to blend fully.

Can I freeze Hawaiian macaroni salad?

I don’t recommend freezing it. The texture of the mayo-based dressing and pasta can turn grainy or watery once thawed.

What dishes pair well with this salad?

I love serving it with grilled meats like teriyaki chicken, pulled pork, or barbecue ribs. It’s also great with fried fish or as part of a potluck spread.

Conclusion

Hawaiian Macaroni Salad is one of those simple yet unforgettable side dishes that brings comfort and island flavor to any meal. Creamy, tangy, and just the right amount of sweet, it’s always a hit at the table. Whether I’m making it for a cookout or just craving a chilled pasta salad, this recipe always delivers that classic Hawaiian charm.