This Hawaiian macaroni salad is the authentic version—ultra creamy, comforting, and the ideal side for summer cookouts, backyard BBQs, or a Luau. It pairs especially well with grilled Hawaiian favorites like Huli Huli chicken.
Hawaiian macaroni salad is a staple alongside grilled meats in Hawaii and is a signature component of the classic plate lunch. Plate lunches commonly include Huli Huli chicken, teriyaki or katsu chicken, pulehu chicken, or kalua pork—always accompanied by this creamy macaroni salad and two scoops of sticky rice.
Ingredients For Authentic Hawaiian Macaroni Salad
- Macaroni: Dry elbow macaroni, cooked until very soft so the dressing clings well.
- Milk: Whole milk is preferred; swap for half & half if you want a richer, thicker dressing.
- Mayonnaise: Use a good-quality mayo for best flavor. Regular or low-fat both work.
- Onion: Yellow onion, grated to blend into the dressing and add mild bite.
- Carrots: Freshly grated carrots add brightness, though pre-shredded works too.
- Celery: Finely diced so it adds texture without large crunchy pieces.
- Green Onion: Thinly sliced white and green parts for color and mild onion flavor.
- Apple Cider Vinegar: Adds tang and helps prevent the warm pasta from sticking while it cools.
- Brown Sugar: Balances the vinegar with a touch of sweetness.
- Salt & Pepper: Season to taste.
How to Make Hawaiian Macaroni Salad
1 – Whisk together all dressing ingredients in a medium bowl until smooth. Cover and refrigerate until ready to use.
2 – Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions, but cook it until very soft. Softer pasta soaks up more dressing and creates the classic Hawaiian texture.
3 – Drain the macaroni well in a colander, return it to the pot, and stir in the apple cider vinegar while the pasta is still warm so it absorbs the tang. Cover and chill in the refrigerator for about 20 minutes, or until cool.
4 – Add the dressing to the cooled pasta and stir until evenly coated.
5 – Fold in the green onions, diced celery, and grated carrot. Taste and adjust with salt and pepper as needed. Transfer to a serving bowl, cover, and chill until completely cold before serving for the best flavor.
Serve this creamy Hawaiian macaroni salad alongside your favorite island dishes. It’s especially delicious with grilled chicken like Huli Huli.
Can I Make It In Advance?
Yes. The salad benefits from sitting overnight in the fridge—this gives the macaroni time to absorb the dressing and deepens the flavor. If it seems a bit dry after chilling, stir in a splash of milk and mix well to restore creaminess.
This recipe was originally posted on April 27, 2020 and updated on May 27, 2021.
Hawaiian Macaroni Salad
Ingredients
DRESSING
- 1 Cup whole milk (You can substitute Half & Half to make it creamier)
- 2 Cups mayonnaise
- 2 Tablespoons yellow onion (grated)
- 2 Tablespoons brown sugar
- 1½ Teaspoon ground black pepper
- 1 Teaspoon salt
PASTA SALAD
- 16 Ounces elbow macaroni (1 pound box)
- ¼ Cup apple cider vinegar
- 5 Green onions white and green parts sliced thin (leave off the last inch)
- 2 Large celery pieces (chopped)
- 1 Cup carrots (grated)
- ¼ Cup yellow onion (grated)
Instructions
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Combine all dressing ingredients in a medium bowl and whisk until smooth. Cover and refrigerate until needed.
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Bring a large pot of salted water to a boil and cook the macaroni until very soft so the dressing will cling to the pasta.
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Drain well, return pasta to the pot, and stir in the apple cider vinegar while warm. Cover and chill for about 20 minutes or until cool.
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Stir the dressing into the chilled pasta until evenly coated.
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Add green onions, celery, and grated carrot. Mix well and season with salt and pepper to taste.
-
Transfer to a serving bowl, cover, and chill for at least 2 hours until completely cool before serving.
Notes
SOME FUN ADD-IN IDEAS
- 1 cup diced bacon
- 1 cup cubed ham
- Pineapple tidbits
- 4 chopped hard-boiled eggs
Nutrition
Carbohydrates: 33.6g
Protein: 5g
Fat: 11.5g
HAVE YOU TRIED THIS RECIPE?
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