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
Thanks so much! I made this for a nye party and it was yummy! I made it exactly as written. I wonder if I could substitute the milk with a lower fat yogurt. Anyone try that?
Yes, I just did! Instead of the mayo & whole milk called for in the recipe, I used a tiny bit (couple tablespoons maybe?) of real mayo, lots of 0% Greek yogurt (Fage) and fat free skim milk – sorry, I just kind of eyeballed everything. Then I stood over the kitchen sink and ate it out of the bowl I’d just mixed it in, in-between type a good review for the recipe.
Thank you, Anetta! This macaroni salad is fantastic – I made it to go with some Huli-Huli chicken I grilled up, and they both complimented each other nicely. I’ll have to dig around in your recipes, you seem to have the same tastes as us. Thanks again!
I thought the vinegar was too overpowering in my final product – does it make a difference whether it is tossed into the pasta while it is hot vs. after it’s been cooled?
Hi, Pam! Yes, the vinegar needs to be added while the pasta is still hot. It gives the vinegar a chance to absorb into the pasta, which helps neutralize some of that bright acidity.
I messed that up to and didn’t add it to the pasta while hot… Will do next time but it still was very good!
So I’m Filipino an Samoan and nobody at my house knows how to make this stuff the right way. Being the chef I am it irked me that I don’t either and I have to say this is the best Mac salad ive had. I think the only thing was that I doubled the recipe and the vinegar was just a little too much but other than that it was perfect! Thank you
Awesome!! I’m so glad you like it 🙂
Also how much carrots would you use if using pre shredded carrots?
Hm, probably about a cup 🙂