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.

Course Side Dish

Cuisine American, Hawaiian

Keyword Authentic Hawaiian Macaroni Salad Recipe

Prep Time 15

Cook Time 15

Chilling Time 4

Servings Servings

Calories 182kcal

Author Bon Appeteach

Ingredients

8 oz. Elbow Macaroni cooked until soft- passed al dente
1.5 cups Best Food Mayo aka Hellman's mayo brand
2 tbsp Whole Milk
2 tbsp Apple Cider Vinegar
1 small Onion grated
1 Carrot grated
Kosher Salt and Black Pepper to taste

Optional Additions

2 Hard Boiled Eggs chopped
1 can Tuna drained

Instructions

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.
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.
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.

Nutrition