This Hawaiian Macaroni Salad Recipe is a delicious blend of creamy, sweet and tangy flavors that makes it a great side dish for summer cookouts and picnics.
When I made a big batch of my Hawaiian Shoyu Chicken earlier this week, I decided that it was finally time to nail down my Hawaiian style mac salad recipe.
Is Macaroni Salad a Hawaiian Food?
Mac salad is a dish that originated in Hawaii, but not all of its local dishes can be called Hawaiian. Learn more about the difference between this one and other “Hawaiian” foods here!
The dish called “macaroni salad” can be found all over the world, but it doesn’t have a single origin. This food is made from macaronis (pasta) and vegetables that typically include carrots in some form such as grated or boiled into them – though add-ins like peas wouldn’t necessarily make their way onto your plate should you decide to enjoy one of these bowls while traveling abroad!
How Did Macaroni Salad Get To Hawaii?
Macaroni Salad has Two Interesting Stories:
- Some say mac salad came to Hawaii via potato salad from Europe. Before World War II, many hotel chefs in early 1900s Hawaii were brought in from Europe and they got the preparation of this dish into their work ethic because it was common for them at home too- replacing potatoes with pasta when you’re on a tight budget can be done easily enough! It wasn’t until after that war ended though when tourism became more popular than ever before -so much so that cuisine styles began changing all over again. This time around though no one wanted Italian food anymore; everyone wanted “local” flavors instead…and what better way is there?
- Other said that mac salad came from the sugar and pineapple plantation. However, instead of coming from Asian workers who labored on it for hours each day in a hot environment without pay or appreciation-Mac Salad was created by European managers as an easy way to get rid of leftovers after meals where they could prepare something tasty but not messy with simple ingredients like potatoes while avoiding any messes themselves!
Ingredients
- 1 pound elbow macaroni
- ½ cup apple cider vinegar
- 2 cups mayonnaise – divided
- 2 cups whole milk – divided
- 1 tablespoon brown sugar
- 1 ½ teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 bunch scallions – sliced thin (about 5-7 scallions)
- 1 ½ cups shredded carrot
- 1 ½ cups minced celery
How to Make Hawaiian Macaroni Salad
Assemble the ingredients for this recipe. For the exact amounts, see the recipe card at the end of this post.
Bring a large pot of salted water to a roiling boil. Add the macaroni and cook the macaroni until very soft, 10 to 12 minutes. Drain, return the pasta to the pot and immediately toss with vinegar. (The secret to this amazing recipe is to toss the hot cooked macaroni with vinegar before letting it cool!) Let cool ten minutes.
In a large bowl, whisk together 1 cup of the mayonnaise, 1 ½ cups of the whole milk, the brown sugar, salt, and pepper.
Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
Once cool, fold in the scallions (green onions), shredded carrots, and celery. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
Chill in the refrigerator until cold.
Dietary Adjustments
Gluten-Free: Use gluten-free pasta.
Dairy-Free: Use a dairy-free mayonnaise and a dairy-free milk substitute like almond or coconut milk.
Vegetarian/Vegan: The recipe is already vegetarian. To make it vegan, use a vegan mayonnaise and a plant-based milk. Make sure the sugar you’re using is vegan as some brands of sugar are processed with bone char.
Variations
Here are some variations of the Hawaiian Macaroni Salad you can try:
Seafood Style: Add cooked shrimp or crab for a seafood version.
Vegetable Lover: Add more of your favorite crunchy vegetables like bell peppers or onions.
Spicy Hawaiian Macaroni Salad: Add some heat to your salad by including diced jalapeño peppers or a few dashes of hot sauce into the dressing.
Protein-Packed Hawaiian Macaroni Salad: Incorporate some cubed grilled chicken or canned tuna for a protein-rich version.
Tropical Hawaiian Macaroni Salad: Add some diced fresh or canned pineapple and some cubed ham to create a tropical spin on this dish. This version works well as a standalone lunch.
Greek Hawaiian Macaroni Salad: Replace the mayonnaise with Greek yogurt and add some diced cucumber, cherry tomatoes, and feta cheese to create a Greek-inspired version.
Creamy Avocado Hawaiian Macaroni Salad: Add some mashed avocado to the dressing for an even creamier salad with a subtle hint of avocado flavor.
Southwestern Hawaiian Macaroni Salad: Add corn, black beans, and chopped cilantro. Substitute half of the mayonnaise with sour cream and add a bit of taco seasoning to the dressing for a Southwestern twist.
Add-ins: If you’re planning to add any extra ingredients, like ham or pineapple, be sure to adjust the dressing accordingly. You want everything to be well-coated and flavorful.
Remember, the beauty of recipes like this is their flexibility. Feel free to experiment with different ingredients based on your personal preferences and dietary needs.
Expert Tips
Here are my expert tips for the Hawaiian Macaroni Salad:
Very Soft Pasta: Cooking the pasta until it’s very soft allows it to absorb the dressing better, which results in a creamier salad.
Tangy: Tossing the hot pasta with vinegar gives the salad its unique tangy flavor. Don’t skip this step!
Wait on the Veggies: Letting the macaroni cool and absorb the dressing before adding the vegetables ensures that the vegetables stay crisp.
Pasta Water: Consider saving a cup of the pasta cooking water before you drain the macaroni. If your salad ends up a little dry after chilling, you can stir in a bit of this starchy water to loosen it up without diluting the flavor.
Seasoning: Remember that pasta tends to be bland, and it absorbs a lot of flavor, so don’t be shy with the salt and pepper. Adjust the seasoning again after the salad has cooled.
Vegetable Prep: Make sure your carrots and celery are minced finely or shredded to ensure a uniform texture throughout the salad.
Quality of Ingredients: As this is a simple recipe with few ingredients, using high-quality mayonnaise, fresh vegetables, and good quality pasta can make a difference in the overall taste.
Chill Time: This salad tastes better the longer it chills. If you have the time, make it the day before you plan to serve it.
Serving Suggestions
Hawaiian Macaroni Salad is a great side dish for barbeques, potlucks and picnics. It pairs well with grilled meats, barbequed meats, kalua pork, hamburgers and hot dogs.
Here are a few of my recipes that are great to pair with Hawaiian Mac Salad:
Char Siu, also known as Chinese BBQ Pork
Storing Leftovers
It is doubtful that you will have any leftovers, but if you do, make sure you keep it and enjoy it again. You can store leftovers in an airtight container in the refrigerator for 3 to 5 days.
I don’t recommend freezing Hawaiian Macaroni Salad, because the texture of the pasta and sauce will change. However, it you want to try it, freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight and it will be ready to eat the next day. Mix well before serving to ensure the ingredients are well combined.
Other Delicious Salad Recipes
I absolutely love bringing a huge bowl of this Hawaiian pasta salad to summertime barbecues. If you’re looking for some other fun side-dish options, try my 10 Minute Veggie Ribbon Salad, my Mediterranean Orzo Pasta Salad, or my Warm Israeli Couscous Salad with Roasted Vegetables.
Okay, I know you just can’t wait any longer to start making a HUGE batch of this stuff, so here is the recipe!
Hawaiian Macaroni Salad Recipe
Ingredients
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar
- 2 cups mayonnaise - divided
- 2 cups whole milk - divided
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 bunch scallions - sliced thin (about 5-7 scallions)
- 1 1/2 cups shredded carrot
- 1 1/2 cups minced celery
Instructions
- Bring a large pot of salted water to a roiling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot and immediately toss with vinegar. Let cool ten minutes.
- In a large bowl, whisk together 1 cup of the mayonnaise, 1 ½ cups of the whole milk, the brown sugar, salt, and pepper.
- Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
- Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
- Chill in the refrigerator until cold.
VIDEO
Nutrition
Should i make this day of or is it better next day?
Hi Christine,
I think the flavors are better the next day. If it gets a little dry, mix in a little more milk and mayo to get the right consistency back before serving.
– Linda
My husband LOVES Mac Salad! My additions:
White pepper instead of black
A scant tsp of MSG*
A hefty tsp of garlic powder**
If you aren’t a vinegar freak, this recipe might be too much… personally I absolutely am. And adding the bare, hot noodles to the vinegar is crucial! And full fat mayo. If I am up for burning money, Kewpie mayo is the BOMB in this, but the strong ACV does make the difference somewhat subtle. (Oddly, I didn’t love homemade mayo in this- it just was not the “right” flavor profile.)
*Don’t fear a small bit of MSG! Promise, it is safe and delicious in small quantities.
**probably not “authentic” but very yummy! Don’t overdo it tho. I add it and the MSG to the vinegar.
Hi Kitty,
Thanks for loving this recipe and sharing your additions.
– Linda
I found this to be too vinegary, and I like vinegar. I would half or even quarter it.
Many people are allergic to msg and don’t even know it. It will s banned in many countries and it shouldn’t be used.
The ACV taste was wayyyyyyy too strong! Had to throw out the whole pot because my family didn’t like the taste. Maybe next time I’ll try 1/4C of ACV and up the amount of sugar and salt as they said it was bland despite the strong taste of ACV.
I found your recipe a couple years ago. It is the only one I use. I make it about once a month for my husband. He is pretty picky about Hawaiian Mac but he loves this one. Thank you for an awesome recipe!!!
Im from Hawaii and this recipe is by far the BEST. Thank you for sharing!