This Hawaiian Macaroni Salad is a must for our Summer cookouts. It’s creamy, tangy, filled with fresh, crunchy veggies and everyone loves it, even the kids!
Hawaiian Mac Salad Recipe
This Hawaiian macaroni salad is a yummy twist on the classic macaroni salad and the perfect Summer side dish. It’s perfect for any party, picnic, or get-together or just to enjoy as a side dish for an easy dinner. I like to prepare it ahead of time so it has time to chill in the refrigerator. It helps to enhance the flavors! The apple cider vinegar is tangy, and acidic, and brightens up the mayo dressing amazingly. Despite its name, there is no ham or pineapple in this recipe. Its authenticity comes from the simple ingredients!
We just got back from our Summer vacation in Hawaii and absolutely loved it! We spent the week in Oahu and ate the best foods, including Hawaiian macaroni salad. I have so many new recipes inspired from our trip that will be coming up very soon!
Why You’ll Love This Recipe for Hawaiian Macaroni Salad Recipe
- Pairs well with anything. This is a great side for a barbecue or to accompany a simple dinner recipe.
- Budget-friendly. The ingredients in this macaroni salad are inexpensive, giving you the freedom to make a large batch!
- Great party food. I love to share this recipe at potlucks and special occasions.
Recipe Ingredients
This recipe uses simple ingredients that won’t break the bank. I like to double the recipe and store it in the refrigerator to enjoy for lunch throughout the week.
- Elbow macaroni: I use the jumbo elbow macaroni but you can use the smaller kind as well. Use the package directions to properly cook the pasta that you choose.
- Mayonnaise: The classic creaminess of macaroni salad comes from the mayo. Use your favorite brand and variety for this recipe.
- Milk: A splash of milk helps to keep the dressing from becoming too thick.
- Apple cider vinegar: I like apple cider vinegar over white vinegar because it has a slightly fruity taste that adds a pop of acid to help the richness of the mayo.
- Sugar: The sweetness from the sugar balances out the other ingredients.
- Seasoning: I add simple salt and pepper to bring out the flavors in the dressing.
- Carrots and green onions: These veggies add freshness and crunch to the salad that compliments the tender pasta.
How to Make Hawaiian Macaroni Salad
It only takes 20 minutes to prepare this mac salad. The hardest part is waiting for it to chill. I promise it only tastes better the longer it’s in the refrigerator!
- Cook the pasta. Boil the pasta in a large pot and drain the elbow macaroni according to the package directions. Set it aside to cool.
- Make the dressing. Combine all of the other ingredients (except for the carrots and onions) in a large mixing bowl. Whisk until smooth.
- Add pasta and veggies. Carefully stir in the cooked pasta and chopped veggies.
- Cover and chill. Cover with foil or plastic wrap and refrigerator for at least 1 hour or overnight.
- Serve. Enjoy chilled!
Serving Suggestions
Pair this recipe with classic Cherry Dr Pepper Ribs, Baked Teriyaki Chicken Thighs, or Chicken Skewers for an authentic BBQ meal.
More side dishes that would be great for a summer cookout are Air Fryer Corn on the Cob and Cowboy Beans.
Tips and Variations
- Vegan Hawaiian salad. Swap the regular mayo for vegan mayo and cashew or almond milk.
- Try it with yogurt. For a lighter version, use half Greek yogurt (or more) instead of all mayonnaise for the dressing.
- Add more veggies. Add diced onion, hard-boiled eggs, and celery for more texture.
- Stir gently. When adding the pasta, stir gently so you don’t rip the noodles.
Storage Directions
Store this Hawaiian macaroni salad in the refrigerator in an airtight container or a tightly covered bowl for up to 1 week. It’s great to make 1-2 days in advance.
More Summer Salad Recipes to Try
- Deviled Egg Potato Salad
- Italian Sub Pasta Salad
- Healthy Broccoli Salad
- Dill Pickle Potato Salad with Bacon
- Easy Macaroni Salad Recipe
Hawaiian Macaroni Salad
Ingredients
- 8 oounces elbow macaroni I like to use the jumbo kind
- 1 1/4 cup mayonnaise
- 1/4 cup milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded carrot
- 4 each scallions sliced
Instructions
- Boil your pasta according to the box directions. Drain and set aside.
- In a large bowl whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl.
- Add the pasta, carrots, and green onions.
- Stir everything to combine.
- Cover and refrigerate for 1 hour to cool. The longer this sits the better!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Keep leftovers refrigerated for up to 4 days.
- You can use any short pasta you like.
- You can add celery or grated onion or boiled egg if you like.
Nutrition
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12 comments on “Hawaiian Macaroni Salad”
Simply delish!
Thank you Crystal!
Very good. Everyone loved it
Oh we loved this change from our usual macaroni salad. It’s much lighter with adding the milk to make the dressing lighter. Definitely a keeper.
I made this salad last night and it is fantastic. Super easy to make and super delicious. It is even better the next day. I will make this again to serve on the 4th of July!
Thanks Sharon!
Making this today thanks so much for sharing , look forward to more summer recipes…
What is serving size?
Hi Brenda. This recipe yields 6 servings.
Everyone loved it. And they are a hard crowd to please!! Very easy to make also.
Yay! Glad they loved it Kim!
This salad looks delicious. Will definitely make this. Then I’ll be back for more!