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.
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 fridge 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.
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.
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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!
I have to admit, I’m pretty wary of “Hawaiian Style” mac salad recipe that has vinegar in it. I was born and raised in Hawai’i and NEVER in my entire 55 years did my mom, aunties, uncles, cousins, not ONE of my ‘ohana ever added vinegar. But, I’m going to try this tonight, and I’ll get back to you.
I was just looking up your recipe again for your Fantastic Mac Salad! Every time my children come for a barbecue they request Huli Huli chicken and your Macaroni salad. They used to request my potato salad, not anymore. This weekend I’m adding your Israeli Salad. That looks simple and amazing. Thanks for the recipes 🙂
OOPS, Jerusalem Salad not Israeli Salad.
I’ve been meaning to thank you for this recipe. I’m from Southern California and grew up eating Hawaiian food. My cousins run a busy Hawaiian restaurant and ever since moving to Canada, I miss it dearly! I’ve been coming to this site for a year now, looking it up everytime I make it. My husband and son also go nuts whenever I make this, and have to kick them out of the kitchen because they love to “sample”!!!! So thank you! It’s amaaaaazing! It’s up there with one of the best Hawaiian mac salad I’ve ever had!!! I’m off to make a huge batch now, it’s become a holiday side dish!
You make fantastic cocktails too! Happy Thanksgiving!
Wow, what a great comment!! Thanks for making my day, Janna 🙂
Very flavorful macaroni salad. I like the use of milk to thin out the mayonnaise. I was thinking that the addition of tuna could take this to a different level. Thanks for sharing.
Ooh, that’s a great idea! Definitely let me know how it turns out. Yum!
Anetta, since you live in Portland as well, you need to try the mac salad at Ate-Oh-Ate http://www.ate-oh-ate.com/ . These are the same guys from Simpatica Dinning Hall and Laurelhurst Market. The owners are from the Big Island (BI….the Island of Hawaii) and make the best plate lunch outside of Hawaii. Their Korean fried chicken wings are the best wings in town, and their Kalbi ribs crush it. Fantastic spam musubi and fried saimin! They have Happy Hour and serve cocktails!
Wow, thanks for the tip! I’ll have to head over there this weekend. I LOVE plate lunch 🙂
I shouldn’t be giving out family secrets, but with seven generations in the islands, sharing is aloha.
A tsp of curry powder adds a level of spice. For this size of recipe 1/2 to 1 can of tuna is classic local style. The real trick is 3 or 4 hard boiled egg yokes in the mayo. It gives the mayo a better texture and prevents it from being absorbed into the pasta as much. Some families chop up the egg whites and add them in as well.
I’m going to have to try this!!