Smooth, creamy, and comforting, Hawaiian macaroni salad is a staple on any authentic plate lunch. It’s simple, but the secret lies in the ultra-creamy dressing and slightly overcooked pasta for the perfect soft texture.
Ingredients:
For the Salad:
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2 cups elbow macaroni (about 250g)
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½ cup carrot, finely diced or grated
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½ cup green onions, sliced (green and white parts)
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¼ cup red onion, finely diced
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¼ cup celery, finely diced (optional for extra crunch)
For the Dressing:
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1 cup mayonnaise (Best Foods or Hellmann’s recommended for authentic flavor)
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¼ cup whole milk
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2 tablespoons apple cider vinegar
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1 tablespoon sugar
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½ teaspoon salt
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½ teaspoon black pepper
Equipment Needed:
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Large pot for boiling pasta
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Mixing bowls
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Whisk
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Sharp knife and cutting board
Instructions:
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook it 2-3 minutes longer than the package instructions — you want it very soft, not al dente (this is key for authentic Hawaiian-style texture).
Drain the pasta and immediately toss it with 2 tablespoons of apple cider vinegar while it’s still hot.
Let it sit and soak in the vinegar flavor as it cools down.
Let the pasta cool completely to room temperature before assembling the salad.
Step 2: Prepare the Vegetables
While the macaroni cools, finely dice or grate the carrots, slice the green onions, and finely dice the red onion (and celery if using).
Set aside.
Step 3: Make the Dressing
In a large bowl, whisk together:
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Mayonnaise
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Milk
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Sugar
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Salt
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Black pepper
The dressing should be rich, slightly sweet, and pourable.
Taste and adjust if needed — you can add a splash more vinegar if you want it tangier.
Step 4: Assemble the Salad
Once the macaroni is completely cooled, add it to a large mixing bowl.
Gently fold in the carrots, green onions, red onions, and celery.
Pour the dressing over everything.
Using a spatula, gently but thoroughly stir until every noodle is generously coated.
Be careful not to mash the macaroni — you want it creamy but with the pasta still intact.
Step 5: Chill
Cover the salad and refrigerate for at least 2 hours, preferably longer (overnight is ideal) to allow the flavors to fully meld and the pasta to absorb the creamy dressing.
Before serving, you might need to stir in a little more mayo or a splash of milk if the salad has thickened too much.
Tips for the Best Hawaiian Mac Salad:
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Don’t skip overcooking the pasta. It should be tender, almost soft — that’s traditional.
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Use good-quality mayo — authentic Hawaiian macaroni salads are mayo-rich and depend on that flavor.
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Let it rest. The salad improves significantly after chilling.
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Customize if you want: Add a splash of pineapple juice for a touch of sweetness, or toss in diced ham or peas for extra heartiness.
Final Thoughts:
Hawaiian macaroni salad is deceptively simple but deeply satisfying. Soft pasta, crisp veggies, and that luxuriously creamy, tangy dressing make it an irresistible side dish — one that’s as good at a backyard barbecue as it is alongside a big pile of kalua pork or fried chicken.