Hawaiian Macaroni Salad
There’s just something magical about a good bowl of Hawaiian Macaroni Salad. Maybe it’s the creamy texture, or maybe it’s how perfectly it pairs with grilled meats, fried chicken, or even your favorite poke bowl. I fell in love with this dish the first time I had it during a backyard luau—and since then, it’s become a permanent fixture at our gatherings.
It’s simple but never boring. We’re talking soft, slightly overcooked macaroni drenched in a rich mayo-based dressing with just the right touch of sweetness and tang. And if you’re like me and love customizing your salads, the optional add-ins are a dream.
This Easy Mac Salad is not just a side dish—it’s the star of the plate lunch, a beloved staple in Hawaiian cuisine that always steals the show.
Origin of Hawaiian Macaroni Salad
So where did this creamy delight come from? Hawaiian Macaroni Salad actually traces its roots back to the early 20th century when plantation workers from Japan, Portugal, and the Philippines brought their culinary traditions to Hawaii. According to Taste, it wasn’t long before mac salad became a signature part of the island’s iconic “plate lunch,” often served alongside scoops of white rice and grilled meats.
Unlike its mainland counterparts, Hawaiian Macaroni Salad is known for its ultra-soft pasta and heavy mayo base—no frills, no vinegar-forward dressings like other pasta salads.
It’s humble. It’s hearty. And it’s oh-so-satisfying.
Ingredients for 4 Servings
Here’s what you’ll need to make this dreamy Hawaiian Mac Salad:
Main Ingredients
2 cups uncooked elbow macaroni
2 tablespoons apple cider vinegar
1 ½ cups Best Foods mayonnaise, divided
½ cup 2% milk, divided
1 tablespoon sugar
Salt and black pepper to taste
Optional Add-ins (Highly Recommended!)
½ cup thinly sliced sweet onions
½ cup diced celery
½ cup finely shredded carrots
½ cup chopped pineapple bits
½ cup peas
2 hard-boiled eggs, chopped
½ cup crumbled bacon
½ cup cubed ham
I like to add shredded carrots and a little pineapple for a sweet-and-savory combo that really hits the spot!
Making Hawaiian Macaroni Salad
You can create this salad if you know how to boil water. Here’s the way to do it!:
Step-by-Step Instructions
Cook the macaroni until very soft—about 1-2 minutes longer than al dente. This texture is key to authentic Hawaiian Macaroni Salad.
Drain and return the hot pasta to the pot. Stir in the apple cider vinegar. Let it soak for 10 minutes while the pasta is still warm.
In a bowl, mix 1 cup mayonnaise, ¼ cup milk, and the sugar until smooth.
Pour this creamy dressing over the pasta and let it cool for about 20 minutes.
Add the remaining mayo and milk, stir in any optional mix-ins, and season with salt and pepper.
Cover and chill for at least 2 hours, preferably overnight, to allow the flavors to develop.
You’ll be shocked at how something this simple can be so flavorful.
Mistakes to Avoid with This Salad
Even a simple recipe has its pitfalls. Here’s what I’ve learned not to do (yes, I’ve made all these mistakes so you don’t have to):
Don’t undercook the pasta. You want it soft—trust me.
Don’t skip the chill time. It tastes way better after sitting in the fridge.
Avoid low-fat mayo. This is not the time to diet. Best Foods (or Hellmann’s) is your go-to.
Don’t overload with too many mix-ins. Balance is everything.
Tools You’ll Need in the Kitchen
Just a few basics:
Large pot for boiling pasta
Colander
Mixing bowls
Measuring cups and spoons
Whisk
Spatula or wooden spoon
Simple tools for simple comfort food. That’s what makes Hawaiian Macaroni Salad so approachable.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! It actually tastes better the next day.
Can I use a different pasta?
Sure, but elbow macaroni gives the most traditional texture. Small shells or ditalini could work in a pinch.
Is it necessary to use Best Foods mayo?
For that true Hawaiian taste—yes. It’s rich, creamy, and smooth.
Can I add meat to make it a full meal?
Go for it! Ham, bacon, or even shredded chicken work beautifully.
Should it be served cold or warm?
Definitely cold. It’s the best way to enjoy that creamy goodness.
Nutrition Info Per Serving
Here’s a rough estimate for one serving:
Calories: 350
Fat: 13g
Carbohydrates: 23g
Protein: 6g
Light? Not quite. Delicious? Absolutely. Perfect alongside BBQ? You bet.
More Pasta Salad Recipes You’ll Love
Looking for more pasta salad inspiration? Check out these crave-worthy recipes from fellow food lovers:
Each one is bursting with fresh flavors and makes a great companion to our Hawaiian Macaroni Salad.
Hawaiian Macaroni Salad isn’t just a side dish—it’s a little bowl of aloha. From its rich history to its irresistible flavor, this creamy classic deserves a spot at every summer cookout, potluck, or weekday dinner table.
Whether you’re new to this salad or it’s already a family favorite, I hope this version brings you as much joy as it brings to our home. Try it once, and I promise, it’ll become part of your regular recipe rotation.
Hawaiian Macaroni Salad
Ingredients
- 2 cups uncooked elbow macaroni
- 2 tablespoons apple cider vinegar
- 1 ½ cups Best Foods mayonnaise divided
- ½ cup 2% milk divided
- 1 tablespoon sugar
- Salt and black pepper to taste
Optional Add-ins (as desired):
- ½ cup thinly sliced sweet onions
- ½ cup diced celery
- ½ cup finely shredded carrots
- ½ cup chopped pineapple bits
- ½ cup peas
- 2 hard-boiled eggs chopped
- ½ cup crumbled bacon
- ½ cup cubed ham
Instructions
- Boil macaroni until very soft (1-2 minutes past al dente). Drain and return to pot.
- Stir in apple cider vinegar while pasta is still hot. Let sit for 10 minutes.
- In a bowl, whisk together 1 cup mayo, ¼ cup milk, and sugar.
- Add to macaroni and mix thoroughly. Let cool for 20 minutes.
- Fold in remaining mayo, milk, and any desired mix-ins. Season with salt and pepper.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Authentic Hawaiian Macaroni Salad calls for full-fat mayo. Best Foods or Hellmann’s is highly recommended.
- Chilling is crucial—flavors meld and improve after a few hours.
- Soft pasta texture is key—don’t skip the overcooking step!
