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A white bowl filled with macaroni salad, containing elbow macaroni and a creamy dressing, is shown with carrots and scallions on the side.

Retro Hawaiian Macaroni Salad

Chef Jenn
This ultra-creamy, tangy-sweet Hawaiian Macaroni Salad is a Hawaiian plate lunch essential! Made with elbow pasta, vinegar, mayo, and fresh veggies, it’s simple, comforting, and perfect for summer meals, BBQs, or make-ahead sides.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American, Hawaiian
Servings 6 servings
Calories 587 kcal

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.

Nutrition

Serving: 1cupCalories: 587kcalCarbohydrates: 40gProtein: 8gFat: 43gSaturated Fat: 7gPolyunsaturated Fat: 25gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 26mgSodium: 777mgPotassium: 274mgFiber: 2gSugar: 5gVitamin A: 3714IUVitamin C: 3mgCalcium: 57mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword BBQ side, creamy mac salad, Hawaiian macaroni salad, island macaroni salad, luau side dish
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