This Hawaiian Macaroni Salad is a must for our Summer cookouts. It’s creamy, tangy, filled with fresh, crunchy veggies and everyone loves it, even the kids!
Hawaiian Mac Salad Recipe
This Hawaiian macaroni salad is a yummy twist on the classic macaroni salad and the perfect Summer side dish. It’s perfect for any party, picnic, or get-together, or just to enjoy as a side dish for an easy dinner. I like to prepare it ahead of time so it has time to chill in the refrigerator. It helps to enhance the flavors! The apple cider vinegar is tangy and acidic, and brightens up the mayo dressing amazingly. Despite its name, there is no ham or pineapple in this recipe. Its authenticity comes from the simple ingredients!
We just got back from our Summer vacation in Hawaii and absolutely loved it! We spent the week in Oahu and ate the best foods, including Hawaiian macaroni salad. I have so many new recipes inspired by our trip that will be coming up very soon!
Why You’ll Love This Recipe for Hawaiian Macaroni Salad Recipe
- Pairs well with anything. This is a great side for a barbecue or to accompany a simple dinner recipe.
- Budget-friendly. The ingredients in this macaroni salad are inexpensive, giving you the freedom to make a large batch!
- Great party food. I love to share this recipe at potlucks and special occasions.
Recipe Ingredients
This recipe uses simple ingredients that won’t break the bank. I like to double the recipe and store it in the refrigerator to enjoy for lunch throughout the week.
- Elbow macaroni: I use the jumbo elbow macaroni, but you can use the smaller kind as well. Use the package directions to properly cook the pasta that you choose.
- Mayonnaise: The classic creaminess of macaroni salad comes from the mayo. Use your favorite brand and variety for this recipe.
- Milk: A splash of milk helps to keep the dressing from becoming too thick.
- Apple cider vinegar: I like apple cider vinegar over white vinegar because it has a slightly fruity taste that adds a pop of acid to help the richness of the mayo.
- Sugar: The sweetness from the sugar balances out the other ingredients.
- Seasoning: I add simple salt and pepper to bring out the flavors in the dressing.
- Carrots and green onions: These veggies add freshness and crunch to the salad that complements the tender pasta.
How to Make Hawaiian Macaroni Salad
It only takes 20 minutes to prepare this mac salad. The hardest part is waiting for it to chill. I promise it only tastes better the longer it’s in the refrigerator!
- Cook the pasta. Boil the pasta in a large pot and drain the elbow macaroni according to the package directions. Set it aside to cool.
- Make the dressing. Combine all of the other ingredients (except for the carrots and onions) in a large mixing bowl. Whisk until smooth.
- Add pasta and veggies. Carefully stir in the cooked pasta and chopped veggies.
- Cover and chill. Cover with foil or plastic wrap and refrigerate for at least 1 hour or overnight.
- Serve. Enjoy chilled!
Tips & Variations
- Vegan Hawaiian salad. Swap the regular mayo for vegan mayo and cashew or almond milk.
- Try it with yogurt. For a lighter version, use half Greek yogurt (or more) instead of all mayonnaise for the dressing.
- Add more veggies. Add diced onion, hard-boiled eggs, and celery for more texture.
- Stir gently. When adding the pasta, stir gently so you don’t rip the noodles.
Storage Directions
Store this Hawaiian macaroni salad in the refrigerator in an airtight container or a tightly covered bowl for up to 1 week. It’s great to make 1-2 days in advance.
Hawaiian Macaroni Salad
Ingredients
- 8 oounces elbow macaroni I like to use the jumbo kind
- 1 1/4 cup mayonnaise
- 1/4 cup milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded carrot
- 4 each scallions sliced
Instructions
- Boil your pasta according to the box directions. Drain and set aside.
- In a large bowl whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl.
- Add the pasta, carrots, and green onions.
- Stir everything to combine.
- Cover and refrigerate for 1 hour to cool. The longer this sits the better!
Notes
- Keep leftovers refrigerated for up to 4 days.
- You can use any short pasta you like.
- You can add celery, grated onion, or boiled egg if you like.