Experience a taste of the islands with our Hawaiian Macaroni Salad. The perfect mix of creamy, sweet, and tangy, it’s the ultimate side dish for your sunny day gatherings.
When I made a big batch of my Hawaiian Shoyu Chicken, I decided that it was finally time to nail down my Hawaiian-style mac salad recipe.
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.
Table of Contents
History of Macaroni Salad
Hawaiian Macaroni Salad, a staple in Hawaiian cuisine, originated from the influx of plantation workers in the 1800s, especially from Portugal and the Philippines. These workers brought their culinary traditions, which melded with local Hawaiian ingredients. The salad gained popularity as a part of the traditional plate lunch in Hawaii, featuring a blend of Asian and Western influences. Its creamy texture and sweet-tangy flavor profile reflect the multicultural heritage of the islands.
Reasons to Love This Salad
- Its rich, creamy texture offers a comforting and indulgent experience, perfect for potlucks and cookouts.
- I love the unique blend of sweet and tangy flavors that create a delightful taste sensation.
- Hawaiian Macaroni Salad is a versatile side dish. It pairs wonderfully with a variety of main dishes. This dish is often served with Kalua pork and a scoop of rice.
Recipe ingredients
- Mayonnaise: A key component for the creamy dressing that characterizes this salad.
- Whole Milk: Used to thin out the mayonnaise, adding to the creaminess of the dressing.
- Apple Cider Vinegar: Adds a tangy flavor that balances the creaminess of the mayonnaise and milk.
See the recipe card for full information on ingredients and quantities.
Variations
- Tropical Hawaiian Mac 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.
- Add-Ins: Enhance Hawaiian Macaroni Salad by mixing in chopped hard-boiled eggs, cooked peas, cubed ham, or tuna. These protein-packed ingredients not only add nutritional value but also bring diverse flavors and textures.
- Potato-Mac Salad Variation: Add cooked, diced potatoes to the Hawaiian Macaroni Salad for a hearty blend of creamy, tangy macaroni and satisfying potato salad.
How to Make Hawaiian Macaroni Salad
Step # 1: Bring a large pot of salted water to a rolling 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 for ten minutes.
Step # 2: In a large bowl, whisk together 1 cup of mayonnaise, 1 ½ cups of whole milk, brown sugar, salt, and pepper.
Step # 3: Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
Step # 4: Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk, and pour over the macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
Step # 5: Chill in the refrigerator until cold.
Expert Tips
- Pasta Preparation: Make sure to cook the pasta until it’s very soft, which allows it to better absorb the dressing, resulting in a creamier salad.
- Flavor Enhancement: Toss the hot pasta with vinegar for a unique tangy flavor. This step is crucial and shouldn’t be skipped.
- Vegetable Handling: Add vegetables after the macaroni has cooled and absorbed the dressing, to keep the veggies crisp. Finely mince or shred carrots and celery for a uniform texture throughout the salad.
Frequently Asked Questions
Cooking the macaroni noodles until very soft, rather than al dente, is a key characteristic of authentic Hawaiian Macaroni Salad. This allows the macaroni to absorb the dressing better, resulting in a creamier texture that’s traditional for this type of salad.
While the recipe calls for whole milk and full-fat mayo for optimal creaminess and flavor, you can use low-fat options for a lighter version. However, be aware that this may affect the final taste and texture of the salad.
Absolutely! While scallions, carrot, and celery are traditional, feel free to add other vegetables like peas, diced onion, diced bell peppers, or sweet corn for additional color and texture. However, keep in mind that changing the vegetables may alter the classic taste of Hawaiian Macaroni Salad.
Many people prefer Best Foods or Hellman’s mayonnaise for this dish.
Yes, Hawaiian Macaroni Salad is an excellent make-ahead dish, especially for summer cookouts. Making it a day ahead allows the flavors to meld together more, enhancing the overall taste. Just be sure to give it a good stir before serving, as the pasta may absorb some of the dressing while sitting.
Hawaiian Mac Salad pairs well with a variety of dishes. Consider Hawaiian Shoyu Chicken, Char Siu (Chinese BBQ Pork), Thai Cashew Chicken, Thai Mango Chicken Stir Fry, and Thai Burger for flavorful combinations that complement the salad’s creamy taste.
Storage Info
Store leftovers of your Hawaiian Macaroni Salad in an airtight container in the fridge to keep it fresh for up to 5 days. Freezing is not recommended, as it can negatively affect the creamy texture.
More Delicious Recipes That You Will Love
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 rolling 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 for ten minutes.
- In a large bowl, whisk together 1 cup of mayonnaise, 1 ½ cups of whole milk, 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 of mayonnaise and the ½ cup of whole milk, and pour over the 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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NOTES
Nutrition
Delicous! Could you make this over night?
Hi, DD! This Mac Salad tastes great the next day. You might save a bit of the dressing to toss with it before serving so it doesn’t get too dry!
Thanks so much for sharing this! I can’t stand traditional Mac Salad, but I absolutely love Hawaiian Mac, and I have never been able to figure out what the difference is in the ingredients. This recipe is a definite winner. The steaks are still on the grill, but the Mac is already going fast 🙂
Awesome, Tina!! I’m so glad you liked it 🙂
Delicious! First attempt at Hawaiian food. Used 1% milk only for the last step. Did not affect the taste at all, in my opinion. Thanks.
Nice! I love this stuff, could eat it all day 🙂
This recipe sounds delicious. Can you sub anything else for the whole milk? I only use almond milk or 2%. I always seem to have all the other ingredients on hand.
Hmm that’s a tough one! I’ve never tried anything but whole milk… I’d worry that 2% wouldn’t be thick enough. Maybe if you cut some of the milk and increased the mayo? Give it a try and let me know!
I made it with 2% milk… Cut the amount and used a little more mayo… Thickened right up!! Great idea!
Any thoughts on making this vegan? I was thinking about omitting the milk and using vegenaise instead of mayo. Same everything else. I hope it turns out ok!
Hi, Jen! I haven’t tried it, but you might swap the milk for a dairy substitute (soy/almond/coconut milk) and use the veganaise. Let me know how it turns out!