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Hawaiian Macaroni Salad

A creamy, tangy, and slightly sweet Hawaiian Macaroni Salad perfect for any occasion. Soft pasta, rich mayo, and a few mix-ins make it magic.
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Prep Time:15 minutes
Cook Time:10 minutes
Chill Time:2 hours
Total Time:2 hours 25 minutes
Course: Side Dish
Cuisine: Hawaiian / American
Keyword: awaiian Pasta Salad, Easy Mac Salad, Hawaiian Macaroni Salad
Servings: 4 Servings

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!