Authentic Hawaiian Macaroni Salad Recipe

This creamy Hawaiian macaroni salad is a beloved side dish in classic Hawaiian plate lunches. Made with tender elbow macaroni, Best Foods mayo, apple cider vinegar, and a touch of sweetness, it’s the perfect blend of tangy, savory, and smooth.

Why You’ll Love This Hawaiian Macaroni Salad

Creamy, tangy, and just the right amount of sweet: Unlike typical macaroni salads, Hawaiian macaroni salad is ultra creamy with a subtle tang from apple cider vinegar and a hint of sweetness. Grated onion blends into the dressing, giving it a punch of flavor without being overpowering. It’s comfort food at its finest!

The texture makes all the difference: Overcooking the macaroni might sound wrong, but trust the process! This soft texture is essential for the noodles to absorb all that rich, creamy dressing. The result is a luscious, scoopable salad that’s never dry or stiff, even after chilling.

It’s versatile and always crowd-pleasing: Serve this authentic Hawaiian macaroni salad with BBQ chicken, kalua pork, fried rice, or as part of a traditional Hawaiian plate lunch. You can keep it classic or add chopped eggs or tuna for a more filling dish. It’s easy to make ahead and perfect for potlucks, cookouts, or lazy beach days.

Supplies Needed

Large pot
Colander
Mixing bowl
Grater or microplane
Measuring cups and spoons
Rubber spatula or large spoon
Plastic wrap or an airtight container (for chilling)

Ingredients

Elbow Macaroni: Cook it well past al dente for that signature soft texture. It might feel wrong, but it’s so right!
Best Foods/Hellmann’s Mayo: The classic choice for authentic flavor! It’s rich, tangy, and ultra creamy. Don’t swap this out!
Whole Milk Loosens the dressing and adds richness without thinning it too much.
Apple Cider Vinegar: Adds brightness and tang; toss with the hot pasta so it really soaks in.
Grated Onion: Grating makes it melt into the dressing for bold flavor without harsh bites.
Grated Carrot: Adds color, subtle sweetness, and crunch, just enough to balance the creaminess.
Kosher Salt & Black Pepper: Don’t skimp! This salad needs generous seasoning to shine.

Optional Add-ins:

Hard-Boiled Eggs: Adds protein and a creamy, hearty texture.
Canned Tuna: A delicious way to make it a full meal, often found in local Hawaiian-style variations.

How to Make Hawaiian Macaroni Salad

Boil the Macaroni: Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 2–3 minutes longer than the package instructions until very soft. Drain and do not rinse.

Add Vinegar: While the pasta is still hot, toss it with the apple cider vinegar. Let it sit for 10 minutes to soak in the tangy flavor.
Make the Dressing: In a large mixing bowl, combine the mayonnaise, whole milk, sugar, and grated sweet onion. Mix until smooth and creamy.

Authentic Hawaiian Macaroni Salad dressing in a bowl

Mix Everything: Add the cooled macaroni to the dressing mixture. Stir in the grated carrot. Season generously with kosher salt and black pepper. *If using any hard boiled eggs or canned tuna, add those in here as well.

Mixing the authentic Hawaiian mac recipe ingredients together

Chill the Mac Salad: Cover and refrigerate for at least 4 hours (preferably overnight) to allow flavors to develop. Add more mayo before serving if needed for creaminess.

Tips for the Best Hawaiian Plate Lunch-Style Mac Salad

Use full-fat mayo for the best flavor. Low-fat or light versions just don’t deliver the same richness. Best Foods (or Hellmann’s) is the gold standard here for a reason—don’t skimp!
Grate the onion over the bowl! Grating the onion directly into the mixing bowl helps capture all the juices, which adds tons of flavor to the dressing. No chopping means no harsh onion chunks!
Don’t rush the chill time. This Hawaiian macaroni salad needs time in the fridge for the flavors to really come together. If you serve it right away, it won’t taste as cohesive or creamy. Make it the day before when possible.
If your grated carrot is super juicy, pat it dry with a paper towel before stirring it in. This prevents excess moisture from thinning out your dressing.
Keep it simple. Authentic Hawaiian mac salad is all about creamy texture and a subtle tang. Avoid overloading it with extra mix-ins—less is more in this case!

What to Serve With Hawaiian Mac Salad

Hawaiian mac salad is a classic side dish for any plate lunch, BBQ, or casual get-together. Here are some delicious ways to serve it:

Kalua Pork: The smoky, salty shredded pork pairs perfectly with the cool, creamy mac salad. I also love it with some smoked baby back ribs or smoked pork loin.
Grilled Teriyaki Chicken: The sweet-savory glaze of the chicken contrasts beautifully with the tangy, mellow pasta.
Grilled Hot Honey Hawaiian Wings: The perfect BBQ wings to go with this mac salad!
Loco Moco: Scoop it next to rice, a hamburger patty, fried egg, and brown gravy for a true island-style comfort meal.
Fried or Grilled Spam: A quick and nostalgic protein that works great for a Hawaiian-inspired lunch plate.
Grilled Fish or Shrimp: The salad’s creaminess balances lighter, charred seafood flavors. Try it with my grilled branzino!
Sticky White Rice: Add a scoop of rice alongside mac salad and your main protein for a classic plate lunch combo.

Frequently Asked Questions

Why do you cook the macaroni until it’s soft?

In traditional Hawaiian mac salad, the noodles are intentionally overcooked so they become soft and tender enough to soak up the dressing. This creates the signature creamy texture—it’s not supposed to be al dente!

Can I use a different type of pasta?

Elbow macaroni is the classic choice, but small shells or ditalini could work in a pinch. Just make sure to cook them well past al dente and avoid rinsing after draining.

Can I make this ahead of time?

Yes! This authentic Hawaiian macaroni salad recipe actually tastes better the next day after the flavors have had time to meld. Make it at least 4 hours in advance—overnight is even better.

What if my Hawaiian mac salad seems dry after chilling?

Totally normal! The pasta will absorb some of the dressing as it rests. Just stir in an extra spoonful or two of mayo and a splash of milk before serving to bring it back to life.

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