Hawaiian Macaroni Salad Recipe
Simple, creamy, and undeniably addictive, Hawaiian Macaroni Salad is the unsung hero of the islands’ famous plate lunch. This classic side dish is a love letter to comfort food, where tender pasta mingles with a luscious mayo dressing and a confetti of fresh vegetables. Whether you’re channeling sunny Oahu or just craving a taste of aloha in your own backyard, this irresistible salad is proof that even humble ingredients can create pure magic when combined just right.
Ingredients You’ll Need
This recipe for Hawaiian Macaroni Salad relies on a handful of straightforward ingredients, each playing a crucial role in building that signature creamy-yet-refreshing flavor profile. The real secret is in the balance: every element matters, so don’t skip or skimp on them!
- Elbow Macaroni (1 pound): The classic small pasta shape soaks up all the creamy dressing and creates just the right bite.
- Mayonnaise (1 cup, plus more to taste): Full-fat mayo is key for richness and that silky, authentic texture.
- Whole Milk (1/4 cup): Thins out the mayo dressing and adds a subtle sweetness that blends beautifully.
- Apple Cider Vinegar (2 tablespoons): Brings a hint of tangy brightness to balance the rich and creamy elements.
- Sugar (2 teaspoons): Just the right amount to enhance flavor and offset the vinegar’s sharpness.
- Salt (1/2 teaspoon): Essential for drawing out all the pasta and veggie flavors.
- Black Pepper (1/4 teaspoon): Lends subtle warmth and depth to the finished salad.
- Shredded Carrot (1/2 cup): Gives color, crunch, and a naturally sweet bite that brightens every forkful.
- Finely Chopped Celery (1/4 cup): Offers extra crunch and a fresh, green note in every mouthful.
- Finely Chopped Onion (1/4 cup, optional): For a mild savory kick; if you prefer it milder, soak in cold water before adding.
How to Make Hawaiian Macaroni Salad
Step 1: Cook the Macaroni
Begin by bringing a large pot of salted water to a rolling boil. Add your elbow macaroni and stir to prevent sticking. For an authentic Hawaiian Macaroni Salad, you’ll want to cook the noodles a minute or two past al dente; they should be very soft but not mushy. This helps the pasta absorb more of the creamy dressing and creates that iconic, almost silky texture.
Step 2: Drain and Cool Thoroughly
Once the pasta is perfectly tender, drain it immediately and rinse it with cold water. This stops the cooking process and cools the noodles, making sure your salad won’t end up gummy. Let the macaroni sit in the colander to drain off every last bit of moisture—excess water can thin your dressing, so don’t rush this part!
Step 3: Whisk Up the Creamy Dressing
In a large mixing bowl, combine the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper. Whisk everything together until completely smooth. This creamy concoction is the heart and soul of any Hawaiian Macaroni Salad, delivering richness, tang, and a touch of sweetness in every bite.
Step 4: Mix in the Veggies and Macaroni
Add the cooled macaroni to your dressing, followed by the shredded carrot, chopped celery, and onion if you’re using it. Gently toss everything together, making sure each pasta piece gets coated in that dreamy dressing and every bowlful has a colorful array of veggies. Taste and adjust seasoning—feel free to add a bit more mayo if you love it extra creamy!
Step 5: Chill and Let the Flavors Meld
Cover your bowl tightly with plastic wrap and refrigerate the salad for at least 2 hours, but ideally overnight. Hawaiian Macaroni Salad is all about letting those flavors develop, so give it time to get nice and cold. Right before serving, give it another gentle stir and add another spoonful of mayo if the noodles have soaked up more than you expected.
How to Serve Hawaiian Macaroni Salad
Garnishes
For an authentic finish, keep things simple: a touch of extra black pepper, a sprinkle of finely chopped green onions, or even a light dusting of paprika. Garnishing your Hawaiian Macaroni Salad adds a bit of freshness and color without overwhelming those classic island flavors.
Side Dishes
This salad shines alongside all your favorite plate lunch staples—think grilled teriyaki chicken, kalua pork, or savory Korean BBQ beef. Serve up a generous scoop next to white rice and a protein for a truly Hawaiian experience, or pair with fried chicken and fresh pineapple for a backyard luau feel.
Creative Ways to Present
Hawaiian Macaroni Salad isn’t just a side; it can steal the show with some clever presentation. Try serving it in hollowed-out pineapple halves for a tropical centerpiece, pile it into lettuce cups for a light lunch, or serve in colorful bowls at your next potluck. However you style it, this salad is a conversation starter!
Make Ahead and Storage
Storing Leftovers
Any leftover Hawaiian Macaroni Salad keeps beautifully in the fridge. Transfer it to an airtight container and store for up to 4 days. Give it a quick stir before serving, and if it seems a bit dry, just add a spoonful of mayo to revive the creaminess.
Freezing
Freezing isn’t recommended for this salad, as mayonnaise-based dressings tend to separate and become grainy once thawed. For the best texture and flavor, enjoy your Hawaiian Macaroni Salad fresh from the fridge.
Reheating
This is one dish that’s always better cold! There’s no need to reheat Hawaiian Macaroni Salad—just take it straight from the fridge, give it a stir, and serve chilled for maximum authenticity and refreshment.
FAQs
Can I use light mayonnaise instead of full-fat?
While light mayonnaise can be substituted, the salad won’t be quite as rich or creamy. For the true taste of Hawaiian Macaroni Salad, full-fat mayo really does make all the difference, but you can certainly use light if you prefer a lighter option.
What makes Hawaiian Macaroni Salad different from other macaroni salads?
It’s all about that extra-creamy texture, the slightly overcooked pasta, and the perfectly balanced dressing. Hawaiian Macaroni Salad is also kept very simple in terms of mix-ins—just carrots, celery, and sometimes onion—so all the focus is on the creamy, tangy, subtly sweet flavor.
Do I have to include onion?
Nope! The onion is absolutely optional—if you’re not a fan or want a milder flavor, simply leave it out. Traditional island recipes often skip it or use just a touch for a hint of savory depth.
How do I make this salad even creamier?
If you love your Hawaiian Macaroni Salad extra creamy, try adding an additional 1/4 cup of mayonnaise just before serving. You can also stir in a splash more milk if the salad thickens up too much while chilling.
Can I prepare Hawaiian Macaroni Salad in advance?
Absolutely! In fact, it tastes even better when made the day before. The overnight chill time allows all the flavors to meld and the pasta to fully absorb the tangy, creamy dressing, making each bite extra delicious.
Final Thoughts
If you’re looking to bring a taste of Hawaii to your table, look no further than this irresistible Hawaiian Macaroni Salad. Creamy, colorful, and just the right amount of tangy, it’s destined to become your new go-to for parties, picnics, or simply any meal that could use a delicious island touch. Give it a try—you might just find yourself making it on repeat!
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Hawaiian Macaroni Salad Recipe
- Total Time: 25 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Hawaiian Macaroni Salad is a creamy and flavorful side dish that is a staple at gatherings and picnics in Hawaii. This version features tender macaroni coated in a rich dressing with a hint of sweetness, along with crunchy vegetables for added texture.
Ingredients
Macaroni:
- 1 pound elbow macaroni
Dressing:
- 1 cup mayonnaise (plus more to taste)
- 1/4 cup whole milk
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 1/2 cup shredded carrot
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion (optional)
Instructions
- Cook the Macaroni: Boil the elbow macaroni until very soft, around 1 to 2 minutes longer than the package directions. Drain, rinse with cold water, and let it drain completely.
- Make the Dressing: In a large bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine Ingredients: Add the cooled macaroni, shredded carrot, celery, and onion (if using) to the dressing. Gently stir to coat everything evenly.
- Chill: Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- Serve: Before serving, adjust seasoning or add more mayo if needed.
Notes
- Traditional Hawaiian mac salad is extra creamy and best served cold.
- For authentic texture, slightly overcook the pasta and use full-fat mayo.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
