Name: How To Make Easy Hawaiian Style Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 pound dry elbow macaroni pasta; 1/4 cup apple cider vinegar; 2.5 cups real mayonnaise; 1/4 cup whole milk; 1/4 cup grated sweet onion; 2 fresh carrots - peeled and grated; 1 tablespoon sugar; 1 teaspoon fine sea salt; 1 teaspoon ground black pepper; 1/2 teaspoon garlic powder - optional; Optional Additions:; 1/2 cup crushed pineapple - drained well; 3 chopped hard-boiled eggs; 2 cups cubed ham, fried spam, or canned tuna

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This creamy Hawaiian-style macaroni salad is a great side dish for summer cookouts, family gatherings, or weeknight dinners. It’s a twist on the classic macaroni salad with a creamy dressing and a unique blend of flavors.

There is a green rectangular plate. On the plate there is a scoop of cooked elbow noodles, chopped carrots, grated onions, and a creamy white sauce mixed together. There is also a scoop of white rice and two pieces of fried boneless chicken on the plate.

Prep time: 15 minutes
Cook time: 15 minutes
Rest/Cooking time: 2 hours
Servings: 12
Prep level: Beginner +

What You’ll Love

Island flavor – It’s the classic cream side dish you’d find at a Hawaiian plate lunch spot, with just the right balance of tang and sweetness.
Budget friendly – Feeds a crowd without breaking the bank.
Simple pantry ingredients – Uses basic staples like elbow macaroni, mayo, onion, carrots, and vinegar.
Make-ahead friendly – The flavor gets better as it chills, so you can prep it ahead.
Pairs with everything – It’s a simple recipe that’s a perfect side dish for grilled meats, fried chicken, or seafood.

A typical Hawaiian plate lunch includes a scoop of mac salad and a scoop of white rice with some sort of pork, chicken, or fish.

Ingredient Notes

There is a jar of mayonnaise, a bottle of apple cider vinegar, a blue box with dry elbow pasta, a white round shallow dish with an onion in it, a small clear glass bowl with milk in it, two peeled carrots, and three very small clear glass bowls with dry ground seasonings in them. Items are on a white marbled surface.

Elbow Macaroni Noodles: While you can use any small pasta to make this salad, the tubular shape of elbow noodles captures the creamy dressing making every bite tasty.
Apple Cider Vinegar: Adding vinegar to macaroni salad gives the salad a wonderful tangy flavor. When vinegar is added to hot pasta noodles, the noodles become more absorbent which helps them soak up the flavor of the the dressing.
Mayonnaise: Real mayonnaise such as Hellman’s (also known as Best Foods Mayonnaise in some regions) is best to use for authentic Hawaiian mac salad. Salad dressing like Miracle Whip will alter the taste.
Milk: Adds to the creaminess of the dressing base. Whole milk is recommended. Heavy cream can be substituted.
Fresh Carrots: Grated carrots add a crunch and color to the creamy macaroni salad.
Onion: Grated onion adds a layer of flavor. You can use sweet onion or yellow onion.
Sugar: Just a little bit of sugar balances the vinegar.
Garlic powder: Completely optional but it adds a little savor to the subtle flavors of the creamy dressing.
Optional Additions: Pineapple bits or chopped hard-boiled eggs, cubed ham, fried spam, or canned tuna for added protein.

There is a small white bowl with cooked elbow noodles, chopped carrots, small pieces of pineapple, and a creamy white sauce mixed together. In the background there is a large clear glass bowl with the same mixture. There is a white cloth napkin laying next to the large clear Items are on a white marbled surface.

Step-by-Step Instructions

A cutting board with carrots, onion and a grater.

Cook the macaroni noodles a few minutes longer than the package directions. You want the pasta to be extra soft. (see Tips)
While the pasta is cooking, grate the onion and carrots. Set aside.

A bowl of warm pasta covered in plastic wrap.

Dump the drained pasta into a large bowl. Pour the apple cider vinegar over the top of the warm pasta. Stir until the vinegar is absorbed. Cover the bowl with a fitting lid or plastic wrap. Refrigerate until cooled.

A bowl of dressing ingredients with a whisk.

A bowl of pasta with carrots and grated onions and a bowl of dressing.

While the pasta is cooling make the dressing – Place the mayo in a bowl. Whisk in the milk. Add the sugar, salt, and pepper. Mix well and set aside.

A bowl of pasta with carrots and a bowl of dressing.

A bowl of pasta with carrots and sauce in it.

Once the pasta has cooled, add the grated carrots and onion. Mix well.
Pour the dressing over the pasta mixture. Gently stir all together.

There is a large clear glass bowl with cooked elbow noodles, chopped carrots, grated onions, and a creamy white sauce mixed together. The bowl is on a white marbled surface.

Cover and refrigerate. Stir before serving, adding a little milk if needed. Garnish with chopped green onions (optional).

See recipe card below for complete measurements and times.

Laura Belle’s Tips

Use real full-fat mayonnaise when making this classic Hawaiian Mac Salad for the best authentic taste and texture. Low-fat or light mayo will make the dressing less creamy.
Cook the pasta well – Cooking the pasta way past “al dente” is a key step to making Hawaii’s most popular side dish. Be sure to cook the pasta 3 to 5 minutes longer than the package directions. With Hawaiian macaroni salad, you DO NOT rinse the cooked pasta.
Season while warm – Tossing the pasta with the vinegar while it’s still warm locks in the flavor and prevents bland noodles.
Chill for best flavor – Let the salad sit in the fridge for at least 2 hours or overnight if you can. The pasta will soak up the dressing and taste even better.

Make Ahead

Prep early – Pasta salad always tastes better the next day so if you can, make it the day before your summer BBQ.

Keep extra dressing – If you’re making it a day or two in advance, save a little bit of the dressing separately to stir in right before serving. This keeps the salad creamy and fresh.

There is a clear glass bowl of cooked elbow noodles, chopped carrots, grated onions, and a creamy white sauce mixed together. There is a spoon of the noodle mixture being held above the bowl. The bowl is on a white marbled surface.

Storing

Store any leftovers in an airtight container or cover tightly with plastic wrap and refrigerate up to 4 days. Mayo-based salads do not freeze well.

What to Serve with Hawaiian Macaroni

Pair this tangy pasta salad with:

Easy Chicken Teriyaki
Crispy Fish Tacos
Air Fryer Beer Battered Fish
Steakburgers or hot dogs
Pulled pork or Kalua Pork from Plays Well with Butter

There is a clear glass bowl of cooked elbow noodles, chopped carrots, grated onions, and a creamy white sauce mixed together. There is a spoon resting in the bowl. The bowl is on a white marbled surface.

More Delicious Salads

Try these great sides at your next gathering:

Yield: 12 servings