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Simple Hawaiian Macaroni Salad

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Hawaiian Macaroni Salad is a delightful and refreshing side dish, ideal for warmer days or gatherings. It features tender elbow pasta mixed with a creamy dressing made from mayonnaise, milk, apple cider vinegar, and a hint of sweetness from sugar. Shredded carrots and scallions add a fresh crunch and vibrant color to the salad. Easy to prepare, its flavor enhances as it sits in the fridge, making it a great make-ahead dish. Serve this alongside barbecue or grilled dishes for a crowd-pleasing meal that’s sure to be a hit.
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Rose
Updated on Wed, 12 Mar 2025 15:26:14 GMT
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Hawaiian Macaroni Salad Recipe | lovelylifewithrose.com

Traditional Hawaiian Macaroni Salad combines the perfect balance of creamy, tangy, and sweet flavors that transport you straight to the islands. This refreshing pasta salad features tender elbow macaroni dressed in a silky mayonnaise-based sauce, complemented by crisp carrots and fresh green onions. It's the quintessential side dish that's become a staple at Hawaiian plate lunches and family gatherings.

I've made this salad countless times for summer barbecues, and it never fails to draw recipe requests. The key is letting it chill properly to allow the flavors to develop fully.

Essential Ingredients

  • Elbow macaroni: Traditional choice that holds the creamy dressing perfectly
  • Mayonnaise: Use full-fat for authentic texture; light mayo won't give the same results
  • Milk: Thins the dressing and adds richness
  • Apple cider vinegar: Provides essential tanginess that cuts through the creamy dressing
  • Sugar: Just a touch balances the vinegar
  • Carrots: Adds color, crunch, and subtle sweetness
  • Green onions: Brings fresh flavor and Hawaiian authenticity

Step-by-Step Instructions

Step 1:
Cook macaroni in well-salted water until slightly softer than al dente - authentic Hawaiian style requires slightly overcooked pasta
Step 2:
Drain pasta and let it cool for 10 minutes, allowing it to absorb the dressing better
Step 3:
Whisk together mayonnaise, milk, vinegar, sugar, salt, and pepper until smooth
Step 4:
Fold in the cooled pasta, ensuring each piece is well-coated
Step 5:
Add shredded carrots and green onions, mixing gently
Step 6:
Refrigerate for at least one hour, though overnight is best

My family particularly loves the carrots in this salad - they add such a wonderful natural sweetness and crunch. My daughter always picks out extra carrots from her portion!

Temperature Tips

  • Serve the salad slightly chilled, not ice-cold
  • Can be made up to 24 hours in advance
  • If it thickens too much, thin with a splash of milk

Chef's Notes

  • For authentic Hawaiian style, cook pasta past al dente
  • Always dress the pasta while it's still slightly warm
  • Reserve some green onions for garnishing just before serving

After years of perfecting this recipe, I've found that the secret lies in the balance between the creamy dressing and the slight tang of vinegar. This Hawaiian Macaroni Salad has become our family's go-to summer side dish, bringing a taste of aloha to every gathering.

Frequently Asked Questions

→ Can I use a different type of pasta?
Yes, you can use any short pasta like penne or rotini if you don’t have elbow macaroni.
→ How long does this salad last in the fridge?
It can be stored in an airtight container in the fridge for up to 4 days.
→ Can I add additional ingredients?
Yes, you can add ingredients like diced ham, pineapple, or peas for variety.
→ Can I make this salad ahead of time?
Absolutely! It’s best when made a day in advance to allow the flavors to blend.
→ Is there a substitute for apple cider vinegar?
You can use white vinegar or rice vinegar as a substitute for apple cider vinegar.

Easy Hawaiian Macaroni Salad

Creamy, tangy Hawaiian macaroni salad that’s perfect for warmer weather.

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes
By: Rose

Category: Quick & Simple

Difficulty: Easy

Cuisine: Hawaiian-American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 8 ounces elbow macaroni noodles (or any small pasta of your choice)
02 1 1/4 cups mayonnaise
03 1/4 cup milk
04 1 tablespoon apple cider vinegar
05 1 teaspoon granulated sugar
06 1 teaspoon salt
07 1/4 teaspoon black pepper
08 1 cup shredded carrots
09 4 stalks of scallions, finely chopped

Instructions

Step 01

Cook 8 ounces of elbow macaroni according to the instructions on the package until al dente. Drain the pasta and set it aside to cool.

Step 02

In a large mixing bowl, combine 1 1/4 cups of mayonnaise, 1/4 cup milk, 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until smooth and creamy.

Step 03

Add the cooked pasta, 1 cup of shredded carrots, and 4 chopped scallion stalks to the dressing. Stir the mixture until all items are well coated and combined.

Step 04

Cover the salad and chill in the refrigerator for at least 1 hour to allow the flavors to meld together. For best results, refrigerate overnight.

Step 05

Once chilled, serve this refreshing macaroni salad as a side dish and enjoy!

Notes

  1. This recipe makes a light, creamy, and tangy pasta salad perfect as a side dish for warm weather.
  2. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Tools You'll Need

  • Large stockpot
  • Measuring spoons and cups
  • Mixing bowls
  • Colander
  • Wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs from mayonnaise
  • Contains dairy from milk and mayonnaise

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 261
  • Total Fat: 12 g
  • Total Carbohydrate: 36 g
  • Protein: 4 g