Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad is creamy, tangy and totally addictive….instantly hooked at how ridiculously easy it was to put together, and yet, how ultra delicious it turned out.

Whether you’re hosting a little summer BBQ party or heading to a potluck with your friends, you’ve got to try this salad, because it is sure to be a total crowd pleaser. It pairs PERFECTLY with my Hawaiian BBQ or Huli Huli Chicken!

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WHY YOU’LL LOVE THIS RECIPE

• Super easy to make: All you need is a handful of pantry staples to put this satisfying and filling salad together. Plus, it comes together super quick too!
• So versatile: The Hawaiian macaroni salad is incredibly versatile too- you can pair it with almost any of your meals. The creamy and tangy flavors work well with all of your mains, and is sure to stand out on any table.
• Ultra satisfying: Did I mention the salad is super filling too? It has the crunch from the veggies, the creaminess from the mayo and the carbs from the pasta, which means you can actually enjoy it guilt free!

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HAWAIIAN MACARONI SALAD INGREDIENTS

• Elbow Macaroni
• Apple Cider Vinegar
• Carrots
• Onion
• Mayonnaise
• Milk
• Sugar
• Salt & Pepper

*see Printable recipe card below for specific amounts

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HOW TO MAKE HAWAIIAN MACARONI SALAD IN A POT

1. In a large pot, bring salted water to a boil. Add the elbow macaroni and cook it according to the package instructions until it’s tender. This should take about 8-10 minutes.
2. While the macaroni is cooking, shred the carrots and onion, set aside.
3. Once the macaroni is cooked, drain it well and transfer to a large mixing bowl. While the macaroni is still hot, add the apple cider vinegar, shredded carrots and onions. Combine well but be careful not to smush the noodles as you stir, I usually fold the ingredients together. Cool in the fridge for 20-30 minutes or until completely cooled.
4. While the macaroni is cooling, in a separate bowl, combine the mayonnaise, milk, sugar and salt and pepper to taste.
5. Pour the dressing over the cooled macaroni and combine thoroughly. Taste and season with more salt and pepper, adjusting to your liking.
6. You can serve immediately but I prefer to cover the macaroni salad and refrigerate for at least 30 minutes. This allows the macaroni to absorb some of the dressing and the flavors to meld together.
7. Just before serving, check the salad. The macaroni likely would have absorbed a lot of the dressing. If it looks a bit dry, just add a splash of milk and stir until it’s as creamy as you like it.

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STORAGE AND REHEATING NOTES:

• Store the mac salad in an airtight container or if you’re using a bowl, you can cover it tightly with plastic wrap. The salad will keep well for about 3 to 5 days in the refrigerator.

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HELPFUL TIPS & SUBSTITUTIONS:

Can I Make this Salad Vegan?

You sure can! Simply swap the milk and the mayonnaise for vegan alternatives. You can use any nut based, non-dairy milk of your choice, and use vegan mayonnaise instead of the regular mayonnaise.

How Do I Fix Clumped Salad Leftovers?

If your leftover salad has clumped up and doesn’t have the right texture, you can easily fix this by mixing some mayo and a bit of milk together and adding it into the salad, giving it a quick mix using a soft silicone spatula.

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What Else Can I Add to the Hawaiian Macaroni Salad?

Based on your personal taste preference, you can add your own choice of veggies and add-ons into the salad. You could add chopped green onions, celery, egg, peas or even some pineapple chunks if you’re feeling like it.

Try Some of my other Favorite Side Salad Recipes!

• BLT Macaroni Salad
• Creamy Cucumber Salad
• Copycat Olive Garden Salad & Dressing

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Hawaiian Macaroni Salad

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4.29 from 7 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 10 servings

Calories 640 kcal

This creamy and tangy Hawaiian macaroni salad is the perfect side dish to all your summer BBQ mains. Go give it a shot!

EQUIPMENT

• 1 Large Pot
• Strainer

INGREDIENTS

  

1x2x3x

• 16 ounce Elbow Macaroni
• 2 tbsp Apple Cider Vinegar
• 2 Carrots, shredded
• 1/4 cup Onion, shredded (optional-can sub for ½ tsp Onion Powder)
• 3 cups Mayonnaise
• 1/3 cup Milk
• 1.5 tsp Sugar
• 1 pinch Salt & Pepper, to taste

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INSTRUCTIONS

• In a large pot, bring salted water to a boil. Add the elbow macaroni and cook it according to the package instructions until it's tender. This should take about 8-10 minutes.
• While the macaroni is cooking, shred the carrots and onion, set aside.
• Once the macaroni is cooked, drain it well and transfer to a large mixing bowl. While the macaroni is still hot, add the apple cider vinegar, shredded carrots and onions. Combine well but be careful not to smush the noodles as you stir, I usually fold the ingredients together. Cool in the fridge for 20-30 minutes or until completely cooled.
• While the macaroni is cooling, in a separate bowl, combine the mayonnaise, milk, sugar and salt and pepper to taste.
• Pour the dressing over the cooled macaroni and combine thoroughly. Taste and season with more salt and pepper, adjusting to your liking.
• You can serve immediately but I prefer to cover the macaroni salad and refrigerate for at least 30 minutes. This allows the macaroni to absorb some of the dressing and the flavors to meld together.
• Just before serving, check the salad. The macaroni likely would have absorbed a lot of the dressing. If it looks a bit dry, just add a splash of milk and stir until it's as creamy as you like it.

NOTES

Notes:

• This macaroni salad is meant to be served with Huli Huli/Hawaiian Chicken – It’s the PERFECT cold pairing side dish for grilled or smoked meat! We make it ALL the time for guests and they LOVE it together!
• Some people add chopped eggs, celery, green olives or chopped dill pickles to this salad.

Storage and Reheating Instructions:

• Store the mac salad in an airtight container or if you’re using a bowl, you can cover it tightly with plastic wrap. The salad will keep well for about 3 to 5 days in the refrigerator.

Other FAQ Suggestions:

• Can I Make this Salad Vegan? You sure can! Simply swap the milk and the mayonnaise for vegan alternatives.
• How Do I Fix Clumped Salad Leftovers? If your leftover salad has clumped up and doesn’t have the right texture, you can easily fix this by mixing some mayo and a bit of milk together and adding it into the salad, giving it a quick mix using a soft silicone spatula.
• What Else Can I Add to the Hawaiian Macaroni Salad? Based on your personal taste preference, you can add your own choice of veggies and add-ons into the salad.

NUTRITION

Serving: 10ServingsCalories: 640kcalCarbohydrates: 37gProtein: 7gFat: 51gSaturated Fat: 8gPolyunsaturated Fat: 30gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 29mgSodium: 445mgPotassium: 174mgFiber: 2gSugar: 3gVitamin A: 2095IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Course Salad

Cuisine American

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