Hawaiian Mac Salad Recipe

If you’ve ever found yourself daydreaming about the creamy, tangy, and irresistibly satisfying side dish served at authentic Hawaiian plate lunches, you’re in for a treat with this Hawaiian Mac Salad. This island favorite is so much more than pasta and mayo—it’s a perfectly balanced, slightly sweet, ultra-creamy delight that plays well with everything from grilled chicken to kalua pork. If you want to bring a taste of Aloha to your own kitchen, this recipe is foolproof, crave-worthy, and destined to become a staple at every barbecue and potluck!

Hawaiian Mac Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Hawaiian Mac Salad is how it turns pantry staples into something magical. Each ingredient serves a purpose—either amping up creaminess, adding subtle tang, or giving you that classic texture and crunch. Here’s what you’ll need and why each belongs in the bowl:

  • Elbow macaroni (1 pound): The classic shape for an authentic bite and perfect noodle-to-dressing ratio; be sure to cook it extra-soft for the signature texture.
  • Mayonnaise (2 cups): The heart and soul of Hawaiian Mac Salad—don’t skimp on the mayo for that rich, silky dressing.
  • Whole milk (1/2 cup): Adds just the right amount of looseness and richness to the dressing, keeping your salad creamy but never gloopy.
  • Apple cider vinegar (1/4 cup): This provides a gentle tang that tames the richness and gives each bite a subtle zip.
  • Sugar (2 teaspoons): A whisper of sweetness rounds out the flavors and gives a traditional island touch.
  • Carrots, shredded (2): These add color, crunch, and natural sweetness that brightens up the salad beautifully.
  • Small onion, finely grated (1): Gives soft pungency and a hint of bite; grating ensures it melts into the creamy pasta.
  • Green onions, sliced (3): These pack a zesty, slightly peppery punch that keeps the salad lively.
  • Celery, finely diced (2 stalks): Brings bite and freshness, plus a lovely crunch in every forkful.
  • Hard-boiled eggs, chopped (2, optional): For extra richness and a protein boost—try it both ways to see which you love best.
  • Salt and black pepper to taste: Essential for seasoning; taste and tweak until the flavors truly pop.

How to Make Hawaiian Mac Salad

Step 1: Cook the Macaroni Extra Soft

Start by bringing a large pot of salted water to a boil, then add in the macaroni. Don’t just cook it al dente—Hawaiian Mac Salad thrives on a softer, almost overcooked noodle that soaks up the creamy dressing. This unique texture makes all the difference and gives Hawaiian Mac Salad its signature comfort factor. Once it’s cooked, drain well, then rinse with cold water to stop the cooking process and cool everything down.

Step 2: Season Pasta with Vinegar

Place the warm pasta in a large mixing bowl and immediately drizzle it with apple cider vinegar. Toss well so the macaroni gets evenly coated. The warmth helps the noodles absorb the tangy vinegar, building a subtle depth of flavor right from the start. Let it cool for about 10 minutes—just enough time to prep the rest of your ingredients.

Step 3: Whisk Together the Creamy Dressing

Grab a separate bowl and whisk together the mayonnaise, whole milk, and sugar until smooth and velvety. This luscious sauce is what sets Hawaiian Mac Salad apart, turning simple noodles into a rich, craveable side. By blending the sugar into the mix first, you avoid any gritty bits and ensure a smooth consistency.

Step 4: Assemble and Mix

Pour the creamy dressing over your cooled, vinegar-kissed macaroni and give everything a good toss. Fold in the shredded carrots, grated onion, green onions, and celery. If you’re feeling indulgent, add the chopped hard-boiled eggs now for a little extra richness. Season with salt and pepper to taste and stir until every shape and crevice is blanketed with luscious dressing and colorful bits of veggie.

Step 5: Chill and Let the Flavors Meld

Cover the salad tightly and refrigerate for at least two hours—overnight if you can wait! This chilling time helps the noodles soak up even more flavor, resulting in a salad that tastes like it came straight from an island lunch counter. If the pasta absorbs too much dressing and gets a bit dry, just stir in a spoonful or two more mayo and a splash of milk before serving to quickly revive the creamy texture.

How to Serve Hawaiian Mac Salad

Hawaiian Mac Salad Recipe - Recipe Image

Garnishes

A quick sprinkle of extra green onions or a dash of freshly ground black pepper right before serving instantly elevates the presentation and provides a pop of color and flavor. If you’re feeling festive, top with a few thin slices of carrot or a light dusting of paprika for a subtle smoky aroma.

Side Dishes

Hawaiian Mac Salad is an essential player at any plate lunch, meaning it absolutely shines next to barbecue chicken, smoky kalbi ribs, pulled pork, fried fish, or teriyaki beef. The cool creaminess acts as the perfect counterpoint to anything hot and savory on your menu, and it even holds its own with a veggie burger or baked tofu for a plant-based feast.

Creative Ways to Present

Take your Hawaiian Mac Salad up a notch by serving it in small cabbage cups for a playful, party-ready dish. For a fun twist at your next gathering, stack it in mason jars with a fork for easy, portable individual servings. Plating it on a bed of crisp romaine or alongside tropical fruit skewers also brings authentic Aloha spirit to the table!

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed your meal, simply cover any leftover Hawaiian Mac Salad with plastic wrap or transfer it to an airtight container. It keeps beautifully in the refrigerator for up to four days, making it an excellent make-ahead dish for busy weeks or party prep.

Freezing

While it’s tempting to stash extra Hawaiian Mac Salad in the freezer, the mayonnaise-based dressing doesn’t hold up well to freezing and thawing. The texture can become grainy or separate, so stick to enjoying this salad fresh from the fridge.

Reheating

No need for reheating—Hawaiian Mac Salad is meant to be served cold or at cool room temperature. If the pasta has absorbed a lot of the dressing after sitting, gently stir in a touch more mayonnaise and milk to restore the perfect level of creaminess before serving.

FAQs

Can I make Hawaiian Mac Salad the day before?

Absolutely! In fact, making it in advance allows all those wonderful flavors to meld together even more. Just remember to give it a good stir and possibly add a touch more mayo or milk before serving.

Is there a substitute for mayonnaise?

If you need to reduce the mayo, you can swap in some plain Greek yogurt for a tangier, lighter touch, but if you want traditional flavor and that iconic texture, mayonnaise is really key for the authentic Hawaiian Mac Salad experience.

How can I make this salad egg-free?

Simply leave out the hard-boiled eggs—everything else stays the same! The salad will still be delicious and luxurious thanks to the creamy dressing and soft noodles.

Can I use gluten-free pasta?

Yes, you can substitute a gluten-free macaroni to make this dish accessible to everyone. Just cook the noodles until very soft, not al dente, to keep that classic texture.

What makes Hawaiian Mac Salad different from other pasta salads?

The ultra-creamy dressing, slightly sweet undertone, and intentionally overcooked noodles really set Hawaiian Mac Salad apart from traditional American pasta salads, giving it a lush, comforting bite that’s truly unique to the islands.

Final Thoughts

This Hawaiian Mac Salad is more than just a side—it’s a little taste of celebration and sunshine that makes every meal brighter. Don’t wait for a backyard barbecue to enjoy it; bring a dish of Aloha to any table and watch it disappear. Trust me, your friends and family will be hooked from the very first bite!

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Hawaiian Mac Salad Recipe

Hawaiian Mac Salad Recipe


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4.9 from 20 reviews

  • Author: Emma
  • Total Time: 30 minutes (plus chilling time)
  • Yield: 10 servings
  • Diet: Vegetarian

Description

Creamy and flavorful, this Hawaiian Mac Salad is a classic side dish that pairs perfectly with any BBQ or luau. Made with tender elbow macaroni, a rich and tangy dressing, and a medley of crunchy vegetables, it’s a crowd-pleaser that will transport you to the islands with every bite.


Ingredients

Elbow Macaroni:

1 pound

Mayonnaise:

2 cups

Whole Milk:

1/2 cup

Apple Cider Vinegar:

1/4 cup

Sugar:

2 teaspoons

Carrots:

2, shredded

Onion:

1 small, finely grated

Green Onions:

3, sliced

Celery Stalks:

2, finely diced

Hard-Boiled Eggs:

2, chopped (optional)

Salt and Black Pepper:

To taste


Instructions

  1. Cook Macaroni: Cook macaroni according to package directions until very soft, drain, and rinse with cold water.
  2. Prepare Pasta: Place pasta in a large bowl, drizzle with apple cider vinegar, and let cool for 10 minutes.
  3. Make Dressing: Whisk together mayonnaise, milk, and sugar until smooth. Pour over pasta and stir.
  4. Add Ingredients: Fold in carrots, onion, green onions, celery, and eggs. Season with salt and pepper.
  5. Chill: Refrigerate for at least 2 hours before serving.

Notes

  • Traditional Hawaiian mac salad uses a generous amount of mayonnaise—don’t skimp for authentic creaminess.
  • You can adjust the dressing before serving if the pasta has absorbed too much.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish, Salad
  • Method: No-Cook (after boiling pasta)
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 1 cup
  • Calories: 370
  • Sugar: 4g
  • Sodium: 310mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 45mg

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