There’s something special about a classic Hawaiian Macaroni Salad—it’s simple, creamy, and packed with just the right amount of tangy goodness. This island-style side dish is a staple at Hawaiian BBQ joints and pairs perfectly with grilled meats, teriyaki chicken, or even a plate of kalua pork. Best of all, it’s incredibly easy to make!
If you’re craving that authentic, creamy texture with a hint of sweetness and crunch, this recipe is for you. Let’s make a batch of this delicious Hawaiian favorite!
Why You’ll Love This Hawaiian Macaroni Salad
- Authentic Hawaiian Flavor – Creamy, tangy, and slightly sweet, just like the ones served in Hawaii
- Super Easy to Make – Only a handful of ingredients and a few simple steps
- Perfect for BBQs & Potlucks – A crowd-pleasing side dish that goes with almost anything
- Customizable – Add extras like ham, pineapple, or peas to make it your own
What Does Hawaiian Macaroni Salad Taste Like?
This salad is ultra-creamy with a rich mayo-based dressing that’s slightly tangy from apple cider vinegar. The sugar adds a subtle sweetness, while the shredded carrots and onions give it just the right amount of crunch. The longer it chills, the better the flavors meld, making every bite irresistible!
Ingredients You’ll Need
- 2 cups elbow macaroni – The classic pasta shape for this dish
- 1/2 cup mayonnaise (preferably Best Foods or Hellmann’s) – The key to that creamy texture
- 1/4 cup whole milk – Helps thin out the dressing while keeping it rich
- 1 tbsp apple cider vinegar – Adds that signature tangy flavor
- 1/2 tsp sugar – Just a touch of sweetness to balance the tang
- 1/2 tsp salt – Enhances all the flavors
- 1/2 tsp black pepper – A little bit of spice for depth
- 1/2 cup shredded carrots – Adds color and crunch
- 1/4 cup finely chopped onion – Brings a bit of sharpness to balance the creaminess
- 1/4 cup chopped celery (optional) – Extra crunch if you like it
- 1/4 cup chopped green onions (optional) – A fresh, mild onion flavor
Tools You’ll Need
- Large pot for boiling pasta
- Strainer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula for mixing
How to Make Hawaiian Macaroni Salad
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until very soft—about 1-2 minutes past al dente. This is key to getting the pasta to absorb the dressing! Drain and rinse with cold water, then let it cool slightly.
Step 2: Make the Dressing
In a medium bowl, whisk together the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
Step 3: Mix Everything Together
In a large bowl, combine the cooked macaroni, shredded carrots, chopped onion, and optional celery and green onions. Pour the dressing over the top and stir well to coat every piece of pasta.
Step 4: Chill & Serve
Cover and refrigerate for at least 1 hour, but for the best flavor, let it sit for 4 hours or overnight. Stir before serving and enjoy!
What to Serve with Hawaiian Macaroni Salad
- Grilled Teriyaki Chicken – The perfect sweet-savory combo
- Kalua Pork – A smoky, tender contrast to the creamy salad
- Loco Moco – A classic Hawaiian comfort food
- BBQ Ribs – The creamy texture balances out the smoky meat
- Fried Rice or Spam Musubi – A great pairing for a Hawaiian plate lunch
Tips for the Best Hawaiian Macaroni Salad
- Cook the pasta until soft – Hawaiian-style mac salad has softer noodles than regular pasta salad, which helps absorb the dressing better
- Use high-quality mayo – Best Foods or Hellmann’s will give you the best creamy texture and flavor
- Let it chill – This salad gets better the longer it sits, so make it ahead of time
- Adjust to taste – Add more mayo if you like it creamier, or extra vinegar for more tang
How to Store Hawaiian Macaroni Salad
Refrigerator:
Store in an airtight container for up to 3-4 days. Stir before serving, as the dressing may settle.
Freezing:
Not recommended—mayo-based dressings don’t freeze well and can separate when thawed.
Frequently Asked Questions
Can I make this ahead of time?
Yes! In fact, it tastes even better when made a day ahead. Just give it a good stir before serving.
Can I use a different type of pasta?
Elbow macaroni is traditional, but you can use small shells or ditalini if needed.
Is Hawaiian Macaroni Salad served cold?
Yes, it’s best when chilled for several hours before serving.
Can I add extra ingredients?
Absolutely! Try diced ham, pineapple, hard-boiled eggs, or even a little crushed pineapple for a fun twist.
Final Thoughts: Why You’ll Love This Recipe
This Hawaiian Macaroni Salad is creamy, tangy, and ridiculously easy to make. It’s the perfect side dish for BBQs, potlucks, or whenever you want a taste of the islands. One bite, and you’ll see why it’s a Hawaiian favorite!
Give it a try and share your creation on Pinterest—I’d love to see your plate lunch combos!
Craving more easy and delicious recipes? Check these out:
- Crockpot Chili Mac and Cheese – A hearty, cheesy comfort dish made effortlessly in the slow cooker
- Crockpot Taco Spaghetti – A fun and flavorful twist on classic spaghetti with taco seasoning
- Oatmeal, Apple, and Carrot Cookies – Soft, chewy, and packed with wholesome ingredients
Save this recipe and make a batch today! 🍍✨
Print
Hawaiian Macaroni Salad – Creamy, Tangy, and Totally Irresistible!
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Hawaiian Macaroni Salad is creamy, tangy, and perfectly balanced with a hint of sweetness. Made with tender macaroni, shredded carrots, onions, and a rich mayo-based dressing, this easy side dish is a must-have for BBQs, potlucks, or any Hawaiian-inspired meal. Just chill and serve for the ultimate island-style comfort food!
Ingredients
- 2 cups elbow macaroni
- 1/2 cup mayonnaise (preferably Best Foods or Hellmann’s)
- 1/4 cup whole milk
- 1 tbsp apple cider vinegar
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded carrots
- 1/4 cup finely chopped onion
- 1/4 cup chopped celery (optional)
- 1/4 cup chopped green onions (optional)
Instructions
- Cook the macaroni – Bring a large pot of salted water to a boil. Add elbow macaroni and cook until very soft, about 1-2 minutes past al dente. Drain and rinse with cold water, then let it cool slightly.
- Make the dressing – In a medium bowl, whisk together mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Combine ingredients – In a large bowl, mix the cooked macaroni, shredded carrots, chopped onion, and optional celery and green onions.
- Add dressing – Pour the dressing over the pasta mixture and stir until well coated.
- Chill & serve – Cover and refrigerate for at least 1 hour (for best results, chill for 4 hours or overnight). Stir before serving and enjoy!
Notes
- For an authentic texture, cook the pasta extra soft—Hawaiian Mac Salad is meant to be creamy and tender
- Let it chill—The flavors meld beautifully when left in the fridge for a few hours
- Want it creamier? Add an extra tablespoon of mayo or milk before serving
- Customize it! Add diced ham, crushed pineapple, or hard-boiled eggs for a fun twist
- Prep Time: 10
- Cook Time: 20
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Hawaiian
Keywords: Hawaiian Macaroni Salad, creamy pasta salad, island-style macaroni salad, easy BBQ side dish, Hawaiian side dish