Description

This creamy Hawaiian Macaroni Salad is a classic side dish packed with flavor. Made with simple pantry ingredients, it’s the perfect pairing for grilled meats, BBQ, or any Hawaiian-style plate lunch. The dressing is tangy, slightly sweet, and so satisfying!

Ingredients

1 lb elbow macaroni
2 cups mayonnaise (preferably Best Foods or Hellmann’s)
1/4 cup apple cider vinegar
1/4 cup milk
1 tbsp sugar
2 tsp salt
1/2 tsp ground black pepper
1 cup finely shredded carrot
1/2 cup finely chopped celery (optional)
1/4 cup finely chopped onion (optional)

2 tbsp grated onion (for extra flavor)

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Instructions

Cook the macaroni according to package instructions until very soft (a little more than al dente). Drain well.
While the pasta is still warm, toss it with the vinegar. Let it sit for about 10-15 minutes to soak in the flavor.
In a large bowl, mix together the mayonnaise, milk, sugar, salt, pepper, and grated onion until smooth.
Add the macaroni, shredded carrots, and any additional veggies like celery or chopped onion. Stir until everything is well coated.
Cover and refrigerate for at least 2 hours (overnight is best!) to let the flavors blend.
Give it a good stir before serving. If it looks a little dry after chilling, you can add a splash of milk or more mayo to loosen it up.

Notes

The secret to authentic Hawaiian mac salad is overcooking the pasta just a little—it helps absorb the creamy dressing better.
Use high-quality mayo for the best flavor.
Want it a little sweeter? Add an extra teaspoon of sugar to the dressing.
This salad can be made 1–2 days ahead.

Nutrition

Serving Size: 1 cup
Calories: 390
Sugar: 4g
Sodium: 540mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg