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Hawaiian Macaroni Salad

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I’m thrilled to share one of my go-to recipes from the heart of Hawaii: Classic Hawaiian Macaroni Salad. Picture creamy goodness mingled with vibrant flavors, creating a taste sensation that transports you to the island’s sandy shores and gentle breezes. This dish isn’t just a side; it’s a culinary vacation.

Hawaiian-Macaroni-Salad

This Hawaiian Macaroni Salad is the perfect companion to a plate piled high with smoked baby back ribs, adding a creamy contrast to the savory meat. Pair it with a scoop of deviled egg potato salad for a true feast. And don’t forget to save room for a refreshing Hawaiian fruit salad on the side, bursting with tropical flavors to complete your culinary journey to paradise.

What you’ll love about this recipe:


  • Creamy Dreaminess: Get ready for a taste bud paradise with every forkful! This salad is luxuriously creamy, thanks to a special blend of mayo and tangy seasonings. Each bite is a silky-smooth sensation that’ll have you coming back for more.
  • Flavor Explosion: Prepare for a symphony of flavors dancing on your palate! This recipe combines classic Hawaiian ingredients with a dash of culinary magic, resulting in a harmonious medley of savory, sweet, and tangy notes. It’s like a luau for your taste buds!
  • Easy Breezy Preparation: Say “aloha” to stress-free cooking! With simple ingredients and straightforward instructions, this recipe is a breeze to whip up. Whether you’re hosting a backyard barbecue or craving a taste of the tropics at home, this Hawaiian Mac Salad will have you spending less time in the kitchen and more time savoring every delicious bite.
Hawaiian-Mac-Salad-on-spoon

Ingredients for Hawaiian Macaroni Salad

  • 1 pound elbow macaroni
  • 1/4 cup apple cider vinegar
  • 2 carrots, peeled and grated
  • 1/4 cup finely grated onion
  • 2 1/2 cups mayonnaise (preferably Best Foods or Hellmann’s)
  • 1 cup whole milk
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Green onions (optional, for garnish)

Hawaiian Macaroni Salad Recipe

  • Cook the Macaroni: In a large pot of boiling salted water, cook the elbow macaroni
  • according to package instructions until it is very soft, not al dente. Drain well and return
  • to the pot.
  • Season the Warm Macaroni: While the macaroni is still warm, sprinkle it with apple
    cider vinegar. Toss to combine and let it cool for about 10 minutes.
  • Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, milk, sugar,
    salt, and pepper until smooth and well blended. Taste and adjust the seasoning as
    needed.
  • Combine Ingredients: Add the grated carrots and grated onion to the cooled macaroni.
    Pour the dressing over the macaroni mixture and stir until everything is well coated and
    combined.
  • Chill: Cover the salad and refrigerate for at least 4 hours, preferably overnight. This
    allows the flavors to meld and the salad to thicken.
  • Serve: Before serving, stir the salad once more and adjust seasonings if necessary.
    Garnish with sliced green onions if desired. Enjoy!
close-view-of-mac-salad-on-a-fork

Tips & Tricks

Soft Macaroni: Cooking the macaroni until it’s very soft is key to the authentic texture of
this salad. It absorbs the dressing better and gives the salad its signature creamy
consistency.

Dressing Adjustments: If the salad seems too dry after chilling, feel free to add a little
extra mayonnaise or milk until you reach your desired creaminess. This can vary
depending on the brand of mayonnaise used and personal preference.

Customization: Feel free to add other ingredients based on your taste preferences.
Common additions include chopped hard-boiled eggs, celery for crunch, or even a bit of
cooked and shredded chicken to turn it into a main dish.

Make Ahead: This salad tastes best when made ahead of time, allowing the flavors to
blend together in the refrigerator. It’s a perfect dish for picnics, potlucks, and BBQs for
this reason.

FAQs about Hawaiian Macaroni Salad

Absolutely! Making this salad ahead of time allows the flavors to meld together even more. Just be sure to store it in an airtight container in the refrigerator until you’re ready to serve.

While elbow macaroni is traditional for Hawaiian Macaroni Salad, you can certainly experiment with other pasta shapes if you prefer. Just keep in mind that different shapes may affect the texture and overall feel of the salad.

Yes, you can easily adapt this recipe to be vegetarian or vegan by using plant-based mayonnaise and omitting any animal products like eggs or bacon if included in any variations.

This salad will typically keep well in the refrigerator for up to 3-4 days if stored properly in an airtight container. However, it’s so delicious, it rarely lasts that long!

Absolutely! Feel free to adjust the seasonings, add additional ingredients like diced vegetables or protein, or even experiment with different sauces to create your own unique spin on this classic Hawaiian dish.

While this salad is typically served chilled, you can certainly let it come to room temperature before serving if you prefer. Just be sure to keep it covered to prevent any spoilage.

hawaiian-macaroni-salad
Hawaiian-Macaroni-Salad

Hawaiian Macaroni Salad Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 25 minutes

I’m thrilled to share one of my go-to recipes from the heart of Hawaii: Classic Hawaiian Macaroni Salad. Picture creamy goodness mingled with vibrant flavors, creating a taste sensation that transports you to the island’s sandy shores and gentle breezes. This dish isn’t just a side; it’s a culinary vacation.

Ingredients

  • 1 pound elbow macaroni
  • 1/4 cup apple cider vinegar
  • 2 carrots, peeled and grated
  • 1/4 cup finely grated onion
  • 2 1/2 cups mayonnaise (preferably Best Foods or Hellmann's)
  • 1 cup whole milk
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Green onions (optional, for garnish)

Instructions

  1. Cook the Macaroni: In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until it is very soft, not al dente. Drain well and return to the pot.
  2. Season the Warm Macaroni: While the macaroni is still warm, sprinkle it with the apple cider vinegar. Toss to combine and let it cool for about 10 minutes.
  3. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, milk, sugar, salt, and pepper until smooth and well blended. Taste and adjust the seasoning as needed.
  4. Combine Ingredients: Add the grated carrots and grated onion to the cooled macaroni. Pour the dressing over the macaroni mixture and stir until everything is well coated and combined.
  5. Chill: Cover the salad and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the salad to thicken.
  6. Serve: Before serving, stir the salad once more and adjust seasonings if necessary. Garnish with sliced green onions if desired. Enjoy!

Notes

  • Soft Macaroni: Cooking the macaroni until it's very soft is key to the authentic texture of this salad. It absorbs the dressing better and gives the salad its signature creamy consistency.
  • Dressing Adjustments: If the salad seems too dry after chilling, feel free to add a little extra mayonnaise or milk until you reach your desired creaminess. This can vary depending on the brand of mayonnaise used and personal preference.
  • Customization: Feel free to add other ingredients based on your taste preferences. Common additions include chopped hard-boiled eggs, celery for crunch, or even a bit of cooked and shredded chicken to turn it into a main dish.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 53gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 32mgSodium: 495mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 5g

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