Short Description
Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet dish that perfectly complements barbecue, grilled meats, or can be enjoyed on its own. This classic island-style side dish is simple to make and full of flavor.
Why You’ll Love This Recipe
- Authentic Hawaiian-style flavor
- Creamy, slightly tangy, and sweet
- Easy to make with simple ingredients
- Perfect for picnics, potlucks, or as a side dish
- Customizable with different mix-ins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Apple cider vinegar
- Mayonnaise (preferably Best Foods or Hellmann’s)
- Whole milk
- Granulated sugar
- Carrot (grated)
- Onion (finely grated or minced)
- Celery (finely chopped, optional)
- Green onions (optional, for garnish)
- Salt and black pepper, to taste
Directions
- Cook the macaroni according to package instructions until very soft (not al dente). Drain and rinse with cold water.
- While the pasta is still warm, toss it with apple cider vinegar and let it cool completely.
- In a large bowl, whisk together mayonnaise, whole milk, and sugar until smooth.
- Add the cooled macaroni, grated carrot, onion, and celery (if using) to the dressing and mix well.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 1 hour (or overnight) for the best flavor.
- Garnish with green onions before serving, if desired.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
Variations
- Extra Creamy: Add more mayonnaise and milk for an extra rich texture.
- Protein Boost: Stir in diced ham or shredded chicken.
- Sweet & Tangy: Increase the sugar for a sweeter taste or add a splash of pineapple juice.
- Healthier Version: Use Greek yogurt instead of mayo for a lighter option.
- Crunchy Texture: Include chopped bell peppers or water chestnuts.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir before serving to redistribute the dressing.
- Not recommended for freezing as the mayo-based dressing may separate.
FAQs
Can I use another type of pasta?
Yes, but elbow macaroni is traditional for the best texture.
Why should I add vinegar to warm pasta?
The vinegar helps enhance flavor and allows the pasta to absorb more dressing.
Can I make this salad ahead of time?
Yes! In fact, it tastes even better after chilling for a few hours or overnight.
How do I prevent the salad from drying out?
Add a little extra mayo and milk before serving to refresh the creaminess.
Can I use low-fat mayonnaise?
Yes, but full-fat mayo provides the best authentic taste and texture.
Is this salad served warm or cold?
It is best served chilled after allowing the flavors to meld.
Can I add hard-boiled eggs?
Absolutely! Chopped hard-boiled eggs add a nice texture and protein boost.
What should I serve with Hawaiian Macaroni Salad?
It pairs perfectly with grilled chicken, barbecue pork, or Hawaiian plate lunches.
Can I make it dairy-free?
Yes, use a dairy-free milk alternative or omit the milk altogether.
How do I make it more authentic?
Use Best Foods or Hellmann’s mayo and ensure the pasta is cooked soft, not al dente.
Conclusion
Hawaiian Macaroni Salad is a simple yet flavorful side dish that adds a creamy, tangy touch to any meal. Whether you’re serving it at a summer barbecue or alongside Hawaiian-style plates, this easy recipe is sure to be a hit. Try it today and enjoy a taste of the islands!
Hawaiian Macaroni Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Description
This Hawaiian Macaroni Salad is rich, creamy, and slightly tangy, with perfectly tender pasta and a flavorful dressing. A staple in Hawaiian plate lunches, it pairs wonderfully with grilled meats, seafood, or as a standalone dish!
Ingredients
For the Salad:
- 2 cups elbow macaroni
- 1/4 cup apple cider vinegar
- 1 cup mayonnaise (preferably Best Foods or Hellmann’s)
- 1/4 cup whole milk
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 medium carrot (grated)
- 1/4 cup onion (finely minced)
- 1/4 cup celery (finely chopped, optional)
- 1/4 cup green onions (chopped, optional)
Instructions
Step 1: Cook the Macaroni
- Bring a large pot of salted water to a boil.
- Cook the macaroni 2 minutes longer than package instructions (so it’s soft and absorbs the dressing well).
- Drain and immediately toss with apple cider vinegar. Let cool for 10 minutes.
Step 2: Make the Dressing
- In a bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper.
Step 3: Assemble the Salad
- Add grated carrot, minced onion, and celery (if using) to the cooled macaroni.
- Pour the dressing over and mix until well combined.
- Cover and refrigerate for at least 1 hour (overnight is best for flavors to meld).
Step 4: Serve & Enjoy!
- Garnish with green onions if desired. Serve chilled alongside BBQ meats, teriyaki chicken, or grilled fish.
Notes
- For extra creaminess, add a little more mayo before serving.
- Make it tangier by adding a splash of pickle juice.
- Add protein like diced ham or tuna for a heartier version.
- Gluten-free? Use gluten-free pasta.
Nutrition
- Calories: ~280 kcal
- Sodium: ~300mg
- Fat: ~16g
- Saturated Fat: ~2.5g
- Carbohydrates: ~30g
- Fiber: ~1g
- Protein: ~4g
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