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Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad Recipe
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4.8 from 29 reviews

Learn how to make the classic Hawaiian Macaroni Salad with this simple and delicious recipe. Creamy and tangy, this side dish is perfect for BBQs, picnics, or potlucks.

Ingredients

For the Macaroni:

  • 2 cups elbow macaroni (about 8 oz)

For the Dressing:

  • 1 cup mayonnaise (Best Foods or Hellmann’s is classic)
  • ¼ cup milk or half-and-half (for creamy texture)
  • 2 tbsp apple cider vinegar or white vinegar
  • 1 tbsp sugar (optional but gives a nice balance)
  • ½ tsp salt (plus extra for pasta water)

Additional Ingredients:

  • 1 cup finely shredded carrots
  • ½ cup finely chopped onion (optional)
  • ½ cup chopped celery (optional)
  • Black pepper, to taste

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Cook the macaroni 2–3 minutes longer than al dente — it should be very soft, not firm. (This is key to that authentic creamy Hawaiian texture!)
  2. Drain and season: Drain well, then while pasta is still warm, toss it with vinegar. Let it sit for 10 minutes so the pasta absorbs the tangy flavor.
  3. Make the dressing: In a large bowl, whisk together mayonnaise, milk, sugar, and salt until smooth.
  4. Combine: Add the pasta, shredded carrots, and any optional veggies. Mix well until every piece of pasta is coated with dressing.
  5. Adjust consistency: If it looks dry, add a splash more milk — the pasta will continue to soak up the dressing as it chills.
  6. Chill: Cover and refrigerate for at least 1–2 hours, or overnight for the best flavor.
  7. Serve: Stir before serving and adjust salt or pepper if needed.

Nutrition

Find it online: https://lauracooks.com/hawaiian-macaroni-salad-recipe/