Description
Hawaiian Macaroni Salad is a classic Hawaiian plate lunch side dish known for its creamy texture, simple ingredients, and slightly tangy-sweet flavor. This easy recipe is made with pantry staples and chilled to perfection, making it ideal for BBQs, potlucks, picnics, and family dinners. The key to its signature taste is the soft, slightly overcooked pasta that absorbs a rich mayo-based dressing.
Ingredients
- 1 pound macaroni pasta
- 2 carrots, peeled and grated
- 3 tablespoons minced fresh onion
- 3 tablespoons apple cider vinegar
- 2 cups mayonnaise (Hellmann’s, Duke’s, or Kewpie, no Miracle Whip)
- 1 cup milk
- 1 teaspoon brown sugar or teriyaki sauce
- 2 stalks celery, finely minced
- Salt and pepper to taste
- 1 green onion, sliced thin (green parts only)
Instructions
- Cook macaroni according to package directions until very soft but not mushy
- Drain pasta and immediately toss with apple cider vinegar and minced onion while still warm
- Let the pasta cool for at least 15 minutes
- In a separate bowl, mix mayonnaise, milk, and brown sugar until smooth and creamy
- Combine cooled pasta with the dressing mixture and stir until fully coated
- Refrigerate for at least 2 hours to allow flavors to blend
- Before serving, add grated carrots, celery, salt, pepper, and green onions
- Adjust consistency with a little milk if salad becomes too thick after chilling
Notes
- Serve chilled as a side dish with grilled meats, BBQ chicken, or burgers
- Best flavor develops after resting in the fridge for several hours or overnight
- Store in an airtight container in the refrigerator for up to 5–7 days
- Stir before serving and add a splash of milk if it becomes dry
- Do not freeze as the texture will separate