Hawaiian Macaroni Salad
This easy Hawaiian Macaroni Salad is one of those classic side dishes meant for summer cookouts and backyard barbecues. This Hawaiian Mac Salad recipe sticks to the basics with shredded carrots, green and white onion, and a creamy, tangy mayonnaise dressing.
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Hawaiian Mac Salad is a staple side dish that’s traditionally served alongside a scoop of rice and protein like grilled shrimp skewers or chicken.
Unlike other deli-style pasta salads, Hawaiian Macaroni Salad is all about the slightly overcooked, vinegar-seasoned macaroni and a rich mayonnaise dressing. The texture is intentionally a little more tender than other pasta salads and finds balance from crunchy shredded carrots and sliced green onion.
This recipe tastes just like the ones I ate when vacationing several years ago in Maui. I’ve been making it since then, and every spring and summer it comes back into regular rotation for me.
If you’re looking for an easy side dish that pairs with just about anything, this is one to keep in your back pocket. It’s a go-to recipe for potlucks and is an ideal summer salad to serve with black bean burgers.
Ingredients You’ll Need
The magic of this Hawaiian Mac Salad is in how a handful of simple ingredients come together in about 30 minutes to create a pasta salad like no other.
- Elbow macaroni: One package (16 ounces) that’s slightly overcooked so it can absorb the dressing.
- Apple cider vinegar: Tossed with the warm pasta to add tang and help build flavor from the very beginning.
- Mayonnaise and milk: The creamy base of the dressing. Mayo brings richness, while milk helps create a smooth, silky consistency that coats every piece.
- Sugar: Essential to add subtle sweetness to the classic Hawaiian Mac Salad dressing.
- Kosher salt and black pepper: For seasoning the dressing and the salad.
- Grated carrot: Shredded on a box grater to add a bit of color and crunch for contrast.
- Finely grated onion and chopped green onions: The grated onion brings sharpness and depth, while the green onions provides a little pop of color.
You can find the exact measurements in the recipe card below.
How to Make Hawaiian Macaroni Salad
Cook the pasta. Bring a large pot of salted water to a boil and cook macaroni according to package directions, adding an extra 1 to 2 minutes to the cooking time. Drain and rinse briefly.
Season the macaroni. While the pasta is still warm, add it to a large bowl with apple cider vinegar. Toss until coated and let sit for about 10 minutes while you make the dressing.
Make the dressing. In a separate bowl or large glass measuring cup, whisk together the mayonnaise and milk. Add in sugar, salt, and pepper, and combine until smooth.
Combine, mix, and chill. Add the grated carrot, grated onion, and sliced green onions to the macaroni. Fold in the dressing until everything is evenly coated. Cover and chill for at least 2 hours before serving.
Tips for the Best Hawaiian Mac Salad
- Cook the pasta softer than usual: Adding a couple of extra minutes to the pasta cooking time is key to the authentic texture of Hawaiian macaroni salad.
- Don’t skip tossing the pasta with vinegar: When pasta is warm, it’s more porous and able to absorb liquid. Tossing it with acidic apple cider vinegar at that stage helps season the pasta from the inside out. That results in the classic tangy flavor that balances the richness of the mayonnaise dressing.
- Let it chill: While you can serve this macaroni salad right after make it, letting it chill for at least a couple of hours will allow the seasoned pasta, carrots, and onions to soak up some of the dressing and reach peak flavor.
- Adjust consistency before serving: If the salad gets too dry after refrigeration, you can mix up a few tablespoons of mayonnaise and a splash of milk to fold into the mix.
If you’re looking for a new go-to side dish, this classic Hawaiian Macaroni Salad is a wonderful one to try. Leave a rating and comment what you paired with this island-inspired dish.
Hawaiian Macaroni Salad
Ingredients
- 1 pound elbow macaroni
- ¼ cup apple cider vinegar
- ¼ cup finely grated white onion
- 3 scallions, sliced
- 2 large carrots, grated
- 2 cups mayonnaise
- ⅓ cup milk
- 1½ teaspoons sugar
- 1 teaspoon kosher salt, plus more to cook pasta
- ½ teaspoon black pepper
Instructions
- Cook macaroni in salted boiling water until very tender, about 1 to 2 minutes longer than boxed instructions. Drain and rinse.
- Transfer slightly warm macaroni to a large bowl and toss with ¼ cup apple cider vinegar. Let rest while you make the dressing.
- In a medium bowl, whisk together mayonnaise, milk, sugar, salt, and pepper.
- Add grated onion, sliced scallions, and grated carrot to the macaroni. Stir in dressing until well combined.
- Cover and refrigerate for at least 2 hours, up to overnight, before serving.
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Amazing!