Hawaiian macaroni salad is a delightful summer side dish that brings the flavors of the islands to your table. This creamy, comforting pasta salad is a staple at plate lunch spots and family gatherings including Luau feasts across Hawaii.
With its perfectly cooked macaroni, tangy dressing, and simple, yet satisfying ingredients, this dish has become a favorite at potlucks and bbq parties far beyond the shores of Aloha State.
Creamy Hawaiian Macaroni salad Recipe
Hawaiian macaroni salad is easy to make and a real crowd-pleaser. I love how versatile this salad is and that it pairs well with grilled meats, seafood, and can stand alone as a refreshing meal.
I'm more than happy to show you how to make this island inspired creamy pasta salad that has become one of our favorite to bring along to potlucks. Watch this salad disappear under your watch.
Love pasta? This old fashioned baked Mac and cheese recipe and creamy kielbasa pasta are a must try!
Recipe Highlights
Simple ingredients, big flavor: With just a few pantry staples, you can this Hawaiian cuisine staple that tastes amazing.
Versatile: This creamy pasta salad works as a side dish or main course.
Make-ahead friendly: It tastes even better after the flavors have melded in the refrigerator, making it perfect for meal prep.
Customizable: You can easily add more ingredients like cucumber, or even meats to this classic recipe for a nice twist.
Ingredients
- 1 pound (16 ounce) elbow macaroni (cooked till slightly past al dente)
- 2-3 tablespoons apple cider vinegar
- 2 large carrots, peeled and grated
- 2 ribs celery (single sticks), finely chopped
- ½ medium sweet onion, finely grated
- 1 bunch green onions, sliced
- 2 cups Mayonnaise
- 1 cup half and half (Substitute with whole milk of coconut milk for plant based)
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt, or to taste
- ¾ teaspoon black pepper, or to taste
- ½ teaspoon paprika
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Pasta pot
- Colander
- Mixing bowls
- Box Grater
How to make Hawaiian macaroni salad
Cook the pasta till it's a couple of minutes past al dente. Drain, add Apple Cider Vinegar to it then mix to combine before setting aside to cool.
Combine the mayonnaise, sugar, green onions, paprika, salt, black pepper, grated onions and carrots in a bowl till well combined.
Pour the mixture over the cooled pasta. Mix gently to combine. Taste and adjust seasoning if needed.
Chill for one to two hours before serving. Garnish with green onions or parsley when you are ready to serve.
What to serve with pasta salad
Like any pasta dish, this Hawaiian salad can be served on its own or with meats such as pan fried sirloin steak, stove top kielbasa sausage, Sausage with peppers and onions and lots more.
If you want to transport yourself to the islands with this salad, serve with Loco Moco, Huli huli chicken, Kalua Pork, or Spam Masubi.
How to store
To keep your Hawaiian pasta salad fresh store in an airtight container in the refrigerator for 3 to 5 days.
Stir well before serving, as the dressing may settle. Also feel free to add more mayo when serving leftovers.
Helpful Tips
- This is one of those times you don't need al dente pasta. Cook the pasta a couple of minutes past al dente. Softer pasta is better for pasta salads.
- Allow the macaroni to cool completely before mixing with the dressing. This will help the dressing stick better.
- Use full-fat mayonnaise for the creamiest texture.
- You can use whole milk instead of half and half.
- Let the salad chill for at least an hour before serving.
FAQs
While traditional Hawaiian macaroni salad uses elbow macaroni, you can use other short pasta shapes like shells or rotini.
Try using light mayonnaise or substituting half of the mayo with plain Greek yogurt.
Freezing is not recommended as it can affect the texture of the pasta and cause the mayonnaise-based dressing to separate.
This recipe isn't vegan out of the box but swapping out the mayonnaise for a plant based mayonnaise like this one and using vegan pasta and plant based milk will make it more vegan friendly.
More recipes like this one
- Old fashioned baked Mac and cheese
- Tuna macaroni salad
- Check out all our Home Cooked Recipes
Whether you're planning a Luau-themed party or simply want to add some summer fun to your dinner table, this creamy macaroni salad is sure to please.
With simple ingredients and easy prep, there's no reason not to give this Hawaiian classic a try. So grab your apron, cook up some macaroni, and get ready to experience the delicious flavors of Hawaii in your own kitchen.
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Hawaiian macaroni salad
Equipment
- Dutch oven
Ingredients
- 1 pound elbow macaroni
- 3 tablespoons apple cider vinegar
- 2 large carrots (peeled and grated)
- 2 Celery sticks (finely chopped)
- 1 Small sweet onion (finely grated)
- 1 bunch green onions (sliced)
- 2 cups Mayonnaise
- 1 cup half and half
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
Instructions
- Prepare pasta by boiling in a large pot for 2 to 3 minutes longer than the package's al dente recommendation.
- Next drain in a colander then transfer noodles to a large mixing bowl.
- Toss the warm pasta with apple cider vinegar using a wooden spoon, set aside to cool to room temperature.
- In a separate bowl, combine the carrots, celery, onion, green onions, mayonnaise, half and half, sugar, salt, pepper, and paprika. Mix till well combined.
- Pour the mixture over the cooled macaroni. Gently fold the ingredients together with a spatula or wooden spoon until the pasta is evenly coated. Taste and adjust seasoning to your preference.
- Cover the salad bowl with plastic wrap and refrigerate for a minimum of 1 to 2 hours, or ideally overnight, to allow flavors to meld.
- Before serving, garnish with freshly chopped green onions or parsley. Serve chilled.
Video
Notes
- Half and half can be substituted with milk for a lighter dressing. Adjust quantity as needed.
- Refrigeration is important to meld flavors.
- The salad will thicken as it chills, feel free to thin it out a bit with a mixture of mayo and milk
- While you can make this in advance, try not to make it too far in advance. 2 days is fine.
