Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad is a delicious easy pasta salad with a simple creamy dressing. It is the perfect side dish for any cookout or bbq!

Traditional Hawaiian macaroni salad is super simple made with just elbow macaroni, mayo, shredded carrots and salt and pepper. It is delicious in its simplicity and everyone loves it! For this recipe I’ve dressed it up a bit with some fresh veggies for crunch and flavor. But the base is still the same with a sweet and tangy creamy dressing that compliments the salad beautifully.

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FAQ & Tips for Hawaiian Macaroni Salad

Use quality mayonnaise-

Since mayo is the main ingredient in the super creamy dressing of this salad it is important to use a good quality mayonnaise so that your salad tastes delicious. Most people go with Hellman’s, Best Foods or Dukes. If you have a brand that you like more you can use it.

Finely chop your toppings-

For a great macaroni salad I like to have my veggies chopped the same size or smaller than the macaroni noodles. I prefer to grate the carrots and hard boiled eggs so that they distribute well throughout the salad.

Additions-

This classic Hawaiian macaroni salad is delicious as it is but you can also add some additional ingredients if you’d like. Celery and green onions add a great flavor and crunch to this creamy pasta salad. If you’d like to add some protein you can add tuna, crab or artificial crab meat to make a tasty salad that is perfect for lunch or an easy dinner.

How to store Hawaiian macaroni salad-

You can store any leftover mac salad in the refrigerator in an airtight container. This salad keeps well and can be made a few days ahead of serving. I like to just cover my bowl with plastic wrap so it is easy to serve when we’re ready to eat.

How to serve Hawaiian Macaroni Salad

This Hawaiian style macaroni salad is a great side dish for pretty much anything! It is great for cookouts alongside other favorites like hamburgers, hot dogs and potato salad. It is also delicious served with other authentic Hawaiian food like kalua pork or grilled ham and pineapple.

Ingredients for this Hawaiian Macaroni Salad Recipe

Elbow Macaroni- I prefer elbow macaroni for this salad because it holds onto the creamy dressing well but you can make this pasta salad with your favorite pasta shape if you’d like.

Red Onion- Red onions are my go-to for salads because they have a mild taste and great crunch. If you prefer a different type of onion you can use them. Vidalia onions add a nice sweetness, or green onions add a nice fresh flavor. You can use finely diced or grated onion for this recipe so it distributes well through the salad.

Hard Boiled Eggs- Finely diced or grated hard boiled eggs ad a delicious richness to this macaroni salad.

Mayonnaise- In Hawaii the most used mayonnaise is Best Foods Mayo. If you live in the eastern US you would know it as Hellman’s. If you have a brand you prefer you can use it, just make sure you use a quality mayo because it makes a big difference in this salad.

Milk- In this recipe you use milk to loosen the mayo dressing a bit so that it coats the macaroni well. You can use regular milk, whole or 2% or for a creamier dressing you can use half and half or heavy cream.

Apple Cider Vinegar- This adds an amazing tang to the macaroni salad dressing. If you don’t like apple cider vinegar or don’t have any on hand you can swap it our for lemon juice.

Salt and Black Pepper– Salt and pepper are used to season this macaroni salad to perfection.

Sugar- Sugar adds a touch of sweetness to the pasta salad dressing that is delicious. I use granulated white sugar but you can use cane sugar too.

Red & Green Bell Pepper- I like to use a mix of peppers for this salad to add crunch and flavor. Red peppers add a bit of sweetness and green peppers add a fresh crunch.

Carrots– Carrots are a classic ingredient in authentic Hawaiian mac salad. You’ll want to grate them so that the pieces are nice and small and incorporate well with the other ingredients.

How to Make Hawaiian Mac Salad

Bring a large pot of water to a boil and cook the macaroni according to package instructions to al dente. Drain and rinse under cold water.

Place the cooked pasta in a large mixing bowl.

Add in the diced onion, and diced peppers.

Add in the grated carrots and diced or grated hard boiled eggs.

In a medium bowl whisk together the mayonnaise, milk, sugar, and apple cider vinegar until well mixed.

Gently fold in mayonnaise to the salad mixture and mix until everything is well combined.

Cover and refrigerate for at least an hour before serving for the flavors to blend together.

Serve chilled and enjoy