Hawaiian Macaroni Salad

Creamy, tangy, and subtly sweet, Hawaiian Macaroni Salad is the beloved island side dish that brings comfort and flavor to any plate. Featuring tender elbow macaroni coated in a rich, slightly sweet mayo-based dressing and tossed with shredded carrots, onions, and sometimes a splash of vinegar, it’s a staple of Hawaiian plate lunches and backyard BBQs alike. This chilled pasta salad pairs perfectly with grilled meats, fried chicken, or even simple sandwiches. Want to dive deeper into authentic Hawaiian cuisine, learn the secrets of traditional mac salad, or try this classic recipe at home? This dish delivers aloha in every bite.

Origin Hawaiian Macaroni Salad

This style of macaroni salad has roots in Hawaii’s plantation era, when European potato salads met local tastes. Over time, it evolved into the creamy side dish you’ll find today alongside barbecue chicken, kalua pork, and fried fish at any Hawaiian plate lunch spot.

What I Love About This Recipe

It’s ridiculously easy to make and tastes better the longer it chills. The tender pasta and soft dressing give it a unique, almost velvety texture that’s different from typical deli macaroni salad.

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Hawaiian Macaroni Salad

Recipe by RecipeWikkiCourse: Side DishCuisine: Hawaiian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

380

kcal

Hawaiian Macaroni Salad is a creamy, tangy side dish that’s a staple of Hawaiian plate lunches. Made with elbow macaroni, mayonnaise, grated carrots, and sometimes a splash of vinegar or a hint of sugar, it offers a uniquely smooth and slightly sweet flavor. The pasta is typically overcooked slightly to absorb the dressing fully, creating a rich and comforting texture. Chilled and simple to make, it pairs perfectly with grilled meats, teriyaki chicken, or kalua pork.

Ingredients

• 1 lb elbow macaroni

• 2 cups mayonnaise (Best Foods or Hellmann’s recommended)

• ¼ cup whole milk

• 2 tbsp apple cider vinegar

• 2 tsp sugar

• Salt and black pepper, to taste

• 1 large carrot, peeled and grated

• 2 green onions, finely sliced

• ½ small sweet onion, grated

Directions

• Bring a large pot of salted water to a boil.
• Cook macaroni until very soft (just past al dente), about 1–2 minutes longer than package directions. Drain well.
• Transfer hot macaroni to a large bowl. Pour in vinegar and toss gently to coat. Let cool 10–15 minutes.
• In a separate bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper.
• Fold dressing into warm macaroni until fully coated.
• Gently stir in grated carrot, sweet onion, and green onions.
• Cover and refrigerate at least 2 hours (preferably overnight) to allow flavors to develop.
• Stir again and taste before serving — adjust seasoning if needed.

Notes

• Traditional Hawaiian macaroni salad uses a lot of mayo — don’t skimp, or it won’t be authentic!
• For extra richness, stir in a splash more milk before serving if it seems dry.
• This salad keeps well in the fridge for 3–4 days.