Hawaiian Macaroni Salad

Girl, let me tell you about this Hawaiian macaroni salad I just made – I am absolutely obsessed! I was craving something creamy and comforting after a long week, and this hit the spot like nothing else.

My cousin brought some back from her trip to Oahu last month and I’ve been dreaming about it ever since, so I had to figure out how to make it myself.

The secret is in that perfectly tangy mayo dressing and cooking the pasta just right so it soaks up all those amazing flavors. Trust me, once you try this version, you’ll be making it for every potluck and family gathering!

Why You’ll Love This Recipe

This Hawaiian macaroni salad is seriously the easiest comfort food ever – just cook pasta, whip up a creamy dressing, and toss everything together in one bowl!

It’s absolutely perfect for potlucks, family gatherings, or meal prep since it actually tastes even better the next day when all those tangy flavors meld together.

You’ll love how budget-friendly it is using simple pantry staples, but the taste is pure island magic – that signature creamy, slightly sweet and tangy flavor that makes Hawaiian mac salad so incredibly addictive and different from regular pasta salads.

What You’ll Need

For the salad:

1 lb elbow macaroni
2 medium carrots, shredded
1 small onion, finely grated (Maui onion if available)
2 green onions, chopped (for garnish, optional)

For the dressing:

2 cups mayonnaise (Hellmann’s or Best Foods recommended)
¼ cup whole milk
2 tbsp apple cider vinegar
2 tsp sugar
1 tsp salt
½ tsp black pepper

Pro Tips

Cook the pasta until very soft. Hawaiian macaroni salad traditionally uses softer noodles than al dente pasta salad—it helps absorb the dressing.
Dress while warm. Toss the pasta with vinegar and part of the dressing while it’s still warm so the flavors soak in.
Use plenty of mayo. This is a rich, creamy salad—don’t be shy with the dressing.
Grate the onion. Finely grated onion blends into the dressing, giving flavor without big chunks.
Chill before serving. At least 1–2 hours in the fridge makes all the difference in flavor.

Tools You’ll Need

Large pot for boiling pasta
Strainer/colander
Large mixing bowl
Box grater (for carrots and onion)
Measuring cups and spoons
Wooden spoon or spatula

Substitutions and Variations

Mayonnaise: Stick with real mayo for the authentic flavor, but you can sub part of it with Greek yogurt for a lighter version.
Veggies: Try adding celery, peas, or even pineapple chunks for a different spin.
Protein: Stir in diced ham, tuna, or shredded chicken for a complete meal.
Spices: Add a pinch of cayenne or paprika if you like a little heat.
Noodles: Elbows are traditional, but shells or ditalini also work.

Make-Ahead Tips

Best flavor overnight: Make the salad the night before—by the next day, it’s even more delicious.
Separate dressing: If you’re prepping a day or two ahead, keep a little dressing separate to stir in right before serving.
Meal prep portions: Divide into single-serve containers for quick grab-and-go lunches.
Travel-friendly: It’s great for potlucks—just keep chilled until serving.

How to Make Hawaiian Macaroni Salad

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Cook 1 lb elbow macaroni until very soft, about 2–3 minutes longer than package directions. Drain and return to the pot.

Step 2: Add vinegar

While pasta is still warm, toss with apple cider vinegar. Let sit for 5 minutes to soak up the tang.

Step 3: Make the dressing

In a bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper until smooth.

Step 4: Mix salad

In a large bowl, combine pasta, shredded carrots, and grated onion. Pour dressing over and stir until well coated.

Step 5: Chill and garnish

Cover and refrigerate for at least 1 hour (or overnight). Garnish with green onions before serving.

Serving Suggestions

Serve alongside BBQ chicken, ribs, or grilled fish for a classic plate-lunch vibe.
Pair with Hawaiian kalua pork for a traditional combo.
Bring to summer picnics, potlucks, or family gatherings—it’s a guaranteed hit.
Enjoy leftovers with sandwiches or as a quick side for weeknight dinners.

Leftovers & Storage

Fridge: Store in an airtight container for up to 4 days. Stir before serving, and add a splash of milk if it seems dry.
Freezer: Not recommended—mayo-based dressings don’t thaw well.
Lunch prep: Store in small containers for easy lunchbox sides.

Nutrition & Benefits

This salad is definitely on the indulgent side thanks to the mayo, but it’s also satisfying and filling. The pasta provides energy from carbs, while carrots add a little vitamin A and fiber.

You can lighten it up by subbing some mayo with Greek yogurt or using whole-wheat pasta for added nutrition.

Either way, it’s a dish that feeds both your body and your soul—especially when served with grilled meats and veggies.

Recipe FAQ

1. Why is Hawaiian macaroni salad different from regular pasta salad?

It’s creamier, tangier, and uses softer pasta so it absorbs the dressing better.

2. Can I make it lighter?

Yes—swap half the mayo with Greek yogurt, and use whole-wheat pasta.

3. Do I have to use Maui onion?

No, but it’s traditional. Any mild onion works—just grate it finely.

4. Can I add protein?

Definitely! Ham, tuna, or shredded chicken turn it into a full meal.

5. How far ahead can I make it?

Up to 2 days ahead. Just refresh with a little extra dressing before serving.

6. Why does my salad taste dry after chilling?

The pasta absorbs dressing as it sits—just stir in a splash of milk or more mayo.

7. Can I serve it warm?

Traditionally it’s served chilled, but it tastes good at room temperature too.

Creamy, Tangy, and Totally Addictive

Hawaiian macaroni salad is one of those recipes that proves simple ingredients can create something really special.

It’s creamy, tangy, and perfectly balanced, making it the ultimate side dish for just about any meal.

Whether you’re grilling in the backyard, hosting a potluck, or just craving something nostalgic and comforting, this salad never disappoints.