If you’re craving a creamy, tangy, and unbelievably comforting side dish, look no further than this Hawaiian Macaroni Salad Recipe. Beloved for its deceptively simple list of ingredients and craveable flavor, this salad is an absolute staple on the islands—and for good reason! Served chilled and loaded with flavor, this is the secret star of every Hawaiian plate lunch, backyard BBQ, or sunny-day picnic.
Ingredients You’ll Need
Every bowl of this Hawaiian Macaroni Salad Recipe starts with just a handful of everyday ingredients, but each element plays its own role—ensuring the end result is irresistibly creamy, zippy, and colorful. While you may already have most of these items on hand, a few key tips will guarantee your salad tastes authentically island-style and perfectly balanced.
- Elbow Macaroni (1 lb): Choose classic elbows for the best texture; be sure to slightly overcook so the pasta soaks up every bit of creamy dressing.
- Mayonnaise (2 cups, Best Foods or Hellmann’s): The brand really matters here for flavor and texture; these two are the gold standard in Hawaii.
- Whole Milk (1/2 cup): Loosens the dressing and helps the salad stay ultra-creamy, even after chilling.
- Apple Cider Vinegar (1/4 cup): Tossing the hot macaroni in vinegar lets it absorb a tangy zing right from the start.
- Sugar (2 teaspoons): Just a touch sweetens the tangy notes and brings everything into harmony.
- Salt (2 teaspoons): Bold seasoning throughout is essential—don’t skimp or your salad might taste flat.
- Ground Black Pepper (1 teaspoon): Adds a gentle warmth and savory finish to the creamy base.
- Carrots (2 medium, peeled & grated): For bursts of color, crunch, and a little natural sweetness.
- Finely Chopped Onion (1/4 cup): Balances the creamy mayo with a hint of sharpness—go small with your dice so the flavor melds nicely.
- Scallions (2, thinly sliced, optional): For an extra pop of freshness and color, especially pretty if you’re serving guests.
How to Make Hawaiian Macaroni Salad Recipe
Step 1: Cook the Macaroni Until Tender
Don’t just cook your pasta—overcook it a bit! This is one secret to getting your Hawaiian Macaroni Salad Recipe just right. Boil the elbow macaroni until it’s a notch past al dente and pleasantly soft, which helps soak up that tasty dressing and gives that signature texture found in every real island-style mac salad.
Step 2: Vinegar Bath While Warm
After draining the pasta, don’t miss this step: immediately toss the hot macaroni with apple cider vinegar. Letting the warm noodles sit for about 10 minutes gives them a tangy infusion that makes every bite more interesting. This trick is what sets the best Hawaiian Macaroni Salad Recipe apart from just any old pasta salad!
Step 3: Whisk Together the Creamy Dressing
While the pasta soaks up that zesty flavor, grab a large mixing bowl and whisk together your mayonnaise, whole milk, sugar, salt, and black pepper until velvety smooth. This is the luscious sauce you want to thoroughly coat every macaroni curve and crevice.
Step 4: Add Color and Crunch
Fold in your grated carrots, chopped onion, and (if you love a little extra green) those vibrant scallions. These veggies add color, texture, and just the right amount of bite to complement the creamy base.
Step 5: Mix the Macaroni and Chill
Now, gently stir in the cooled macaroni, making sure every piece is swaddled in that dreamy dressing. Cover the bowl and refrigerate for at least two hours—overnight is even better! This rest period melds all the flavors, making your Hawaiian Macaroni Salad Recipe even more irresistible.
Step 6: Stir and Serve
Just before you serve, give the salad a gentle toss. If it has thickened up in the fridge, a splash of milk can bring back that signature creamy texture. Taste, adjust any seasoning if needed, and you’re ready to serve your homemade masterpiece!
How to Serve Hawaiian Macaroni Salad Recipe
Garnishes
Add a handful of sliced scallions or a sprinkle of freshly cracked black pepper right before serving. For a festive touch at parties, you can top with extra grated carrot or even a light dusting of toasted sesame seeds. The finishing touches don’t just look beautiful—they dial up the flavor with each bite.
Side Dishes
This Hawaiian Macaroni Salad Recipe is made to sit beside classics like BBQ chicken, kalua pork, or teriyaki beef. It’s also amazing with grilled fish or fried chicken, balancing out smoky, salty, and savory mains with its creamy, cool counterpoint. Don’t forget the steamed white rice if you want to serve it plate-lunch style!
Creative Ways to Present
Serve individual scoops in lettuce cups for a breezy summer appetizer, pile into a big family-style bowl for picnics, or tuck into bento boxes alongside fresh pineapple slices. You can even toss in extra veggies (edamame, sweet corn) or top with diced ham for a potluck upgrade. However you serve it, the Hawaiian Macaroni Salad Recipe is all about sharing and enjoying together.
Make Ahead and Storage
Storing Leftovers
Leftover macaroni salad should be covered and stored in the refrigerator, where it will keep well for up to four days. If it seems to dry out a bit as it sits, just stir in a splash of milk and a little extra mayo before serving to revive its creamy texture.
Freezing
While it’s technically possible to freeze this salad, I don’t really recommend it. The mayonnaise-based dressing can separate and become watery when thawed, losing that classic texture. For the best Hawaiian Macaroni Salad Recipe experience, enjoy it fresh from the fridge.
Reheating
This salad is served cold or at room temperature, so there’s no need to reheat it. If you want to soften it up after it’s chilled, let the salad sit out for a few minutes and stir gently, adding a bit of milk as needed to get that perfect creamy consistency.
FAQs
What makes Hawaiian Macaroni Salad Recipe different from other macaroni salads?
Hawaiian Macaroni Salad Recipe stands out because the macaroni is cooked extra soft, then soaked in vinegar while still warm. The dressing is extra creamy, with a delicate balance of tangy, sweet, and savory, plus added veggies for crunch. Best of all, it’s simple but greater than the sum of its parts!
Can I use a lighter mayo or substitute Greek yogurt?
While you can use lighter mayo or even try part Greek yogurt for a healthier spin, the salad’s signature flavor really shines with full-fat mayonnaise. If you do swap, taste and adjust for creaminess and flavor before serving.
How long should I chill the salad before serving?
For the absolute best flavor, let the salad chill for at least two hours, but overnight is ideal. This allows the flavors to meld and soak into the pasta, resulting in the classic creaminess the Hawaiian Macaroni Salad Recipe is known for.
What proteins can I add to make this a main dish?
You can quickly turn this into a satisfying main course by adding diced ham, shredded chicken, or even chopped boiled eggs. The salad’s mellow flavor pairs beautifully with a variety of proteins.
Can I make the salad ahead for a party or potluck?
Absolutely! This salad actually improves when made ahead. Prepare it a day in advance, cover it tightly, and give it a good stir with a bit of extra milk before serving for the freshest, creamiest result.
Final Thoughts
If you love recipes that are easy, crowd-pleasing, and full of sunny flavors, you’re going to fall for this Hawaiian Macaroni Salad Recipe. Make it for your next picnic, family gathering, or just a weeknight dinner and watch how quickly it disappears. Give it a try—you might find it becomes the new star of your table!
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Hawaiian Macaroni Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
This Hawaiian Macaroni Salad recipe brings a taste of the islands to your table. Creamy, slightly tangy, and packed with veggies, it’s a perfect side dish for any occasion.
Ingredients
Macaroni Salad:
- 1 lb elbow macaroni
- 2 cups mayonnaise (preferably Best Foods or Hellmann’s)
- 1/2 cup whole milk
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 medium carrots, peeled and grated
- 1/4 cup finely chopped onion
- 2 scallions, thinly sliced (optional)
Instructions
- Cook the macaroni: Cook the macaroni until very soft, then toss with vinegar and let sit.
- Prepare the dressing: Whisk together mayonnaise, milk, sugar, salt, and pepper.
- Combine ingredients: Stir in carrots, onion, and scallions, then add macaroni and mix well.
- Chill and serve: Refrigerate for at least 2 hours, stir, and serve cold.
Notes
- Best served cold with BBQ chicken or kalua pork.
- For extra creaminess, add more mayo before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 440mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
