If your usual pasta salad is starting to feel like a chore to make (and maybe kind of boring, too), Hawaiian macaroni salad will change your summer. It is tender, slightly overcooked macaroni coated in a creamy, subtly sweet mayo dressing with shredded carrots folded in. This pasta salad is cool, filling, and the kind of side dish that disappears fast at a picnic table.
I first had this at a plate lunch spot on a trip to Oahu years ago, and I kept thinking, “Why don’t we make this at home?” It’s not fancy. It’s not fussy. It just works. I’ve been making it for backyard cookouts ever since, and everyone loves it.
What makes it different from the standard pasta salad is the texture. Most pasta salads call for al dente noodles, but Hawaiian mac salad leans into soft pasta that soaks up all that creamy dressing. It sounds like a small thing, but it makes the salad more comforting, more cohesive, and a whole lot more interesting.
This recipe comes together with ingredients you probably already have, takes about 20 minutes of hands-on time, and gets better the longer it sits in the fridge. If you’re looking for a no-stress summer side that actually gets people talking, keep reading.
Looking for more summer sides? Try my recipes for warm potato salad, broccoli slaw, or Cajun pasta salad.
Ingredient Notes
For exact amounts needed see the recipe card below
- Elbow macaroni
- Apple cider vinegar
- Carrots
- Onion
- Mayonnaise
- Milk
- Sugar
How to Make Hawaiian Macaroni Salad
- Shred the carrots and onion using a box grater or food processor. Set them aside in a small bowl.
- Boil the macaroni for a few minutes longer than the package directions call for. The noodles should be quite soft, almost mushy. I know it sounds wrong, but trust me on this one. That soft texture is what makes Hawaiian macaroni salad different.
- Once the pasta is cooked, drain it well and transfer it to a large bowl. Immediately add the apple cider vinegar, shredded carrots, and shredded onion. Toss everything together while the pasta is still warm so it absorbs all those flavors.
- Put the bowl in the refrigerator for about an hour until everything is completely chilled.
- While the pasta chills, whisk together the mayonnaise, milk, sugar, salt, and pepper in a medium bowl. I usually add about half a teaspoon of salt and a quarter teaspoon of pepper, but taste and adjust to your preference.
- Once your pasta is cold, pour the dressing over it and gently fold everything together until every piece of macaroni is coated.
- Cover the bowl and refrigerate until you’re ready to serve.
Serving Ideas
Hawaiian macaroni salad is the kind of side dish that somehow steals the show. Serve it at your next cookout and watch it disappear. I pair it with grilled chicken, pulled pork, or kalua pork if you’re going full Hawaiian theme. It works beautifully alongside teriyaki-glazed salmon, too.
I love this salad because it bridges the gap between traditional cookout sides and something a little more interesting. Bring it to potlucks, family dinners, or casual gatherings. It goes well with other Hawaiian-inspired dishes, but also, it holds its own next to pretty much anything you throw on the grill.
How to Store
Make this salad the night before your event, because it only gets better as it sits. The flavors meld together, and the noodles absorb all that creamy, slightly sweet dressing.
Store your Hawaiian macaroni salad in an airtight container in the refrigerator for up to 4 days. The dressing won’t separate or break down, but if you notice it looking a bit dry after a day or two, stir in a splash of milk to refresh it. The noodles continue to absorb moisture as they sit, so this is totally normal.
Tips
Be sure to check out the step by step instructions
- You want to cook those elbow noodles a few minutes past what the box tells you. This is one of the secrets that makes Hawaiian mac salad different from your typical pasta salad. The softer noodles soak up the creamy dressing better and give this salad its signature texture.
- Use a box grater or food processor to shred your carrots and onion rather than chopping them. Shredding distributes them more evenly throughout the salad, and you won’t end up with big chunks of onion that overpower everything else.
- This salad actually improves with time. The flavors meld together as it sits in the fridge, and the pasta continues to absorb the dressing. I almost always make mine the night before a cookout.
- Start with the amounts listed, but don’t be afraid to adjust. Some people like their Hawaiian mac salad sweeter, others prefer it tangier. Taste it before you serve and add more sugar if you want it sweeter, or a bit more vinegar if you want more tang.
- This recipe is a mayonnaise-based salad, so food safety matters. Keep it refrigerated until you’re ready to serve, and don’t let it sit out in the sun at your cookout for hours. If you’re taking it somewhere, transport it in a cooler with ice packs.
Reader Questions
You can, but elbow macaroni is traditional for a reason. The small, curved shape holds the dressing well and makes every bite easy to eat. If you need to substitute, try small shells or ditalini.
Pasta absorbs liquid as it sits, especially when it’s chilled. If your salad looks dry after sitting in the fridge, stir in a tablespoon or two of milk to loosen it up.
Not every Hawaiian recipe needs pineapple! But you absolutely can add it if you want a more tropical vibe. Drain a can of pineapple chunks or tidbits thoroughly, then fold them into the dressing. Just know that adding pineapple will make the salad a bit sweeter and add extra moisture.
Yes, and here’s why. The first chill with the vinegar, carrots, and onion lets the pasta cool down and start absorbing those flavors. The second chill after adding the creamy dressing lets everything come together. I know it seems like extra waiting, but it really does make a difference.
You can reduce it if you prefer a less sweet salad. Start with 1 tablespoon instead of 1 ½ if you’re worried, then taste and add more if needed. The sweetness balances the tang from the vinegar and the richness from the mayo.
Did You Make This? Leave a Star Rating!
Hawaiian Macaroni Salad
Ingredients
- 8 ounces elbow macaroni noodles
- 1 tablespoon apple cider vinegar
- 2 medium carrots shredded
- ½ yellow onion shredded
- 1 cup mayonnaise
- 3 tablespoons milk
- 1 ½ tablespoons sugar
- Salt and pepper to taste
Instructions
- Shred the carrots and onion.
- Boil the pasta for a few minutes longer than the package instructions call for, until tender.8 ounces elbow macaroni noodles
- Drain the pasta, then add it to a large bowl with the apple cider vinegar, carrots, and onion. Refrigerate for about an hour until chilled.1 tablespoon apple cider vinegar, 2 medium carrots, ½ yellow onion
- Mix the mayonnaise, milk, sugar, salt, and pepper in a medium bowl, then fold into the pasta.1 cup mayonnaise, 3 tablespoons milk, 1 ½ tablespoons sugar, Salt and pepper
- Chill until ready to serve.
Notes
- You want to cook those elbow noodles a few minutes past what the box tells you. This is one of the secrets that makes Hawaiian mac salad different from your typical pasta salad. The softer noodles soak up the creamy dressing better and give this salad its signature texture.
- Use a box grater or food processor to shred your carrots and onion rather than chopping them. Shredding distributes them more evenly throughout the salad, and you won’t end up with big chunks of onion that overpower everything else.
- This salad actually improves with time. The flavors meld together as it sits in the fridge, and the pasta continues to absorb the dressing. I almost always make mine the night before a cookout.
- Start with the amounts listed, but don’t be afraid to adjust. Some people like their Hawaiian mac salad sweeter, others prefer it tangier. Taste it before you serve and add more sugar if you want it sweeter, or a bit more vinegar if you want more tang.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
