Creamy, tangy, and slightly sweet — Hawaiian Macaroni Salad is a beloved side dish that’s a staple in Hawaiian plate lunches. It’s humble in appearance, but loaded with flavor and island comfort.
Origin Hawaiian Macaroni Salad
This dish is unique to Hawaii, where it’s typically served alongside rice and meat like kalua pork or teriyaki chicken. Its roots trace back to early 20th-century plantation lunches, evolving into a local favorite through generations.
What I Love About This Recipe
It’s deceptively simple — just pasta, mayo, and a few extras — but the flavor is so balanced and satisfying. The macaroni is slightly overcooked for extra creaminess, and the dressing gets better as it chills.
Also Read : Chili Crisp Marinated Cheese
Hawaiian Macaroni Salad
4
servings30
minutes40
minutes350
kcalIngredients
2 cups elbow macaroni
1 cup mayonnaise (preferably Best Foods/Hellmann’s for authenticity)
1/4 cup whole milk
1 tbsp apple cider vinegar
1 tsp sugar
1 c arrot, peeled and shredded
2 g reen onions, finely sliced (optional)
Salt and black pepper, to taste
Directions
- Cook macaroni in salted water until very soft (past al dente), about 1–2 minutes longer than usual. Drain and cool slightly.
- In a large bowl, whisk together mayonnaise, milk, vinegar, and sugar.
- Add the warm macaroni and toss to coat — the pasta absorbs the dressing better when slightly warm.
- Mix in shredded carrot and green onion. Season with salt and pepper to taste.
- Cover and refrigerate for at least 2 hours (or overnight) for best flavor. Stir before serving and add a splash of milk if needed to loosen.
Notes
- Overcooking the pasta slightly is key to getting that signature soft texture.
- Some variations include a little grated onion or chopped celery.
- Best served chilled, especially with grilled meats or seafood.
