This Hawaiian Macaroni Salad recipe is creamy, tangy and slightly sweet. It’s a classic local dish that’s a staple side for plate lunches in Hawaiian cafes and at food trucks. This salad has its roots of being served in Hawaii as an affordable meal all the way back to the plantation fields of the early 1900’s. In modern days, you’ll most likely see it served with meat and a scoop of rice.
For more macaroni salad recipes, you might also like to try our recipes for bacon and macaroni salad, classic macaroni salad and summer macaroni salad.
My sister-in-law lived in Hawaii for a long time, and she confirms that Hawaiian macaroni salad is definitely much-loved, pure Hawaiian comfort food. The most popular side dishes in Hawaii are this mac salad and white rice. Every family in Hawaii has their own version of this recipe. Some Hawaiians even add chopped, cooked potato to their macaroni salad! But one thing that all Hawaiians can agree on is that a Hawaiian macaroni salad must be made with Hellmans or Best Foods brand mayonnaise. It’s essential to the flavor of the macaroni salad!
Ingredients Needed:
- Pasta: Pasta elbows are traditional for Hawaiian macaroni salad. Small shell pasta also works well.
- Milk or Half & Half: Either can be used, but half & half will produce a creamier dressing.
- Mayonnaise: Use only Hellmans or Best Foods brand mayonnaise for the most classic flavor.
- Apple Cider Vinegar: This will enhance the flavor of your mac salad.
- Carrot: Shredded carrot is traditional in a Hawaiian mac salad!
- White Sugar: A tiny bit of sweetness is added in with sugar.
- Dill Pickle Juice: This is used to give the macaroni salad its tangy flavor.
- Green Onion: Chopped red onion may also be used.
How to make Hawaiian Macaroni Salad:
The complete, printable recipe is in the recipe card at the bottom of this post.
- Cook the pasta according to package instructions. But then let it cook for two more minutes so it’s slightly overdone. Rinse the cooked pasta and let it cool.
- 4 hours before serving, combine the dressing ingredients and add it to the pasta. Stir in the carrot and onion.
- Cover and refrigerate for 4 hours before serving time. Stir again just before serving.
Recipe Tips
- Hawaiian macaroni salad uses slightly overcooked pasta for a reason. It produces a creamy, smooth texture for the salad and it absorbs the dressing well.
- Fold the dressing in gently so you don’t break apart the macaroni.
- Using half and half instead of milk will give the mac salad a creamier consistency.
- Make this a main dish salad by adding chopped chicken, chopped ham, cocktail shrimp or canned tuna.
- Add some chopped hard-boiled egg to your Hawaiian macaroni salad.
- Make ahead: Get the salad ready. Get the dressing ready. Combine the two 4 hours before serving. Store leftovers in a covered container in the refrigerator for up to 3 days.
What to serve with Hawaiian Macaroni Salad:
This popular macaroni salad recipe is terrific served as a side to Huli Huli chicken, pulled pork, ribs, teriyaki chicken, grilled shrimp and Kalua pig. You’ll also find that it receives rave reviews served at a barbecue with burgers and hot dogs. Bring it to a potluck or a luau-themed party, and it will be the first side dish to disappear! For the complete Hawaiian experience, make sure you serve your Hawaiian Macaroni Salad with lava flow cocktails!
What makes a Hawaiian Macaroni Salad different from old-fashioned macaroni salad?
Hawaiian macaroni salad has a mayo-based dressing that is tangy and sweet. In this salad, slightly overcooked pasta is used to create a unique, creamy texture. The addition of apple cider vinegar enhances the flavor of the salad. And it’s recommended that you only use Best Foods or Hellmans brand of mayonnaise for a true Hawaiian macaroni salad.
What You’ll Love About This Recipe:
- It’s inexpensive to make.
- It’s a filling side dish to add to a barbecue or potluck.
- And it’s the salad that will be an unexpected hit at your next party!
Hawaiian Macaroni Salad
Ingredients
- 16 ounces dried elbow macaroni
- 2½ cups mayonnaise (use ONLY Best Foods or Hellmans)
- ¼ cup milk or half & half
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill pickle juice
- 2 teaspoons granulated white sugar
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large carrot, grated on the larger holes
- 3 whole green onions, chopped
Instructions
- Cook the macaroni according to package instructions. Cook until the pasta is done. But THEN cook it two more minutes. You want it slightly over-cooked.
- Drain the pasta and run under cool water. Set aside to cool. Sometimes I put it in the fridge for a while to cool it down.
- In a medium bowl, combine the mayonnaise, milk, vinegar, pickle juice, sugar, salt and pepper. When pasta has cooled down, add the dressing to the macaroni and fold it in gently to combine. Stir in the carrot and the onion. Garnish with a little green onion. Chill at least 4 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
