Dreaming of delish island food? This creamy and easy Hawaiian Macaroni Salad is just about as good as it gets! Made just like they do it in Hawaii, it’s packed with flavor and is the perfect side to any lunch or dinner – luau or not!
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This is a no-fuss pasta salad with a dressing that’s just right—creamy, tangy, and a little sweet. It’s the perfect sidekick for grilled meats, island-inspired meals, or really any meal where you want something cool, comforting, and crowd-pleasing. Honestly, this salad has become such a staple in my summer rotation that I can’t imagine a backyard meal without it. It’s creamy, nostalgic, and wildly addictive.
This is a pretty authentic recipe, but remember, there are hundreds of variations! Feel free to switch things up! You can add green bell pepper, peas, skip the onions…it’s a pretty forgiving recipe.
History
Hawaiian macaroni salad has been a staple of the islands since at least the 1940s, when it began appearing alongside meats and rice on the classic plate lunch—Hawaii’s version of a working man’s midday meal. Inspired by mainland macaroni salads brought over by plantation workers and home cooks, the Hawaiian version evolved with a distinct twist: overcooked pasta, tangy vinegar, and a super creamy mayo-based dressing, often with a touch of sweetness. By the 1950s, it had fully cemented its place in local food culture, and today, no plate lunch feels complete without a generous scoop of this uniquely comforting salad.
Ingredients
- Elbow macaroni – Overcook the pasta in 1 minute to give it its signature texture.
- Apple cider vinegar
- Mayonnaise – I like using Kewpie mayo for this recipe. It has a much richer flavor that works well in this salad.
- Milk – You can use any kind of milk. I’ve tested this recipe with cream, too, but that’s a little over the top.
- Sugar – Just white granulated sugar. A little goes a long way!
- Salt
- Black pepper
- Carrots – Shredded. Buy them pre-shredded to save time.
- Celery – Finely chopped. You can chop the leaves and all. There’s so much flavor in celery leaves.
- Red onion – Finely chopped. Soak the diced onion in ice water for about 5 minutes to take the bite out of it. Just drain it well and carry on!
- Green onions – Chopped. Options, but I love the pop of flavor and freshness.
How To Make Creamy Hawaiian Macaroni Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by boiling the elbow macaroni in salted water until it is really soft, about 1 to 2 minutes past al dente. I know it goes against everything we usually do with pasta, but this is the Hawaiian way, and it works beautifully. Drain the pasta and return it to the pot.
While the pasta is still hot, add the apple cider vinegar and give it a good toss so the tangy flavor soaks in evenly. For a neat trick, spread the pasta out on a silicone baking mat or a sheet pan to cool for about 10 to 15 minutes. This makes it easier to mix later and keeps the dressing from breaking.
Whisk the dressing in a separate bowl using a mini balloon whisk: mayonnaise, milk, sugar, salt, and black pepper. It should be creamy but still pourable.
Combine the cooled pasta with the dressing.
Then gently stir in the shredded carrots, celery, red onion, and green onions if you are using them. I like to mix it until every single noodle is coated in that silky, flavorful dressing.
Chill the salad in the fridge for at least 1 hour before serving. If you have the time, a longer chill lets the flavors really meld together.
Serve cold, straight from the fridge, and watch it disappear fast. I always give it one last gentle stir with a silicone spatula before bringing it to the table to make it look extra perfect.
Chef Jenn’s Tips
- Use a good-quality mayo like Hellmann’s or Best Foods for the creamiest result.
- Chill for at least an hour but overnight is even better. Add a splash of milk to get it nice and creamy again.
Make It A Meal
I almost always serve Hawaiian Macaroni Salad with grilled meats—think teriyaki chicken, kalua pork, or even some sticky-sweet BBQ ribs. Add a scoop of white rice and a slice of fresh pineapple and you’ve got yourself a plate lunch dream. It’s also great alongside burgers or fried chicken—trust me on that one.
Storage
Leftovers (if there are any!) can be stored in the fridge in an airtight container for up to 4 days. I usually give it a good stir and maybe a little splash of milk before serving again. This isn’t one I recommend freezing—the creamy dressing doesn’t hold up well and the texture of the pasta changes. Just make it fresh and enjoy it within the week.
Retro Hawaiian Macaroni Salad
Ingredients
- 2 cups elbow macaroni uncooked
- 1/2 cup apple cider vinegar
- 1 1/2 cups mayonnaise
- 1/2 cup milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup carrots shredded
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 1/4 cup green onions chopped
Instructions
- Boil the elbow macaroni in salted water until it’s really soft—about two minutes past al dente. I know it goes against everything we usually do with pasta, but this is the Hawaiian way, and it works. Drain it and pop it back into the pot.
- Add the apple cider vinegar while the pasta is still hot. Give it a good toss so that tangy flavor soaks into every piece. I like to spread the pasta out on a baking sheet to cool for about 10 to 15 minutes—it makes it easier to mix and keeps the dressing from breaking.
- Whisk the dressing in a separate bowl: mayo, milk, sugar, salt, and black pepper. It should be creamy but still pourable.
- Combine the pasta with the dressing, then gently stir in the shredded carrots, celery, red onion, and green onions if you’re using them. I like to mix until every single noodle is coated in that silky dressing.
- Chill it in the fridge for at least an hour before serving—longer if you have the time. It gets even better as it rests.
- Serve cold, straight from the fridge, and watch it disappear. I always give it one last stir before I bring it to the table.
Notes
Chef Jenn’s Tips
- Use a good-quality mayo like Hellmann’s or Best Foods for the creamiest result.
- Chill for at least an hour but overnight is even better.