Name: Hawaiian Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Hawaiian
Ingredients: 1 lb elbow macaroni; 1/4 cup apple cider vinegar; 1 cup mayonnaise (plus more if needed); 1/4 cup grated carrot; 1/4 cup finely diced celery; 1/4 cup finely chopped onion; 1 tbsp sugar; Salt and black pepper to taste; Optional: 2 tbsp chopped green onions; Optional: 1/4 cup peas; Optional: 2 chopped hard-boiled eggs

This Hawaiian macaroni salad is a creamy, tangy, and slightly sweet side dish I love serving with grilled meats or island-inspired meals. It’s a classic dish from Hawaii that’s simple but packed with flavor, and I like how the pasta soaks up the dressing to create a rich, satisfying bite.

Hawaiian Macaroni Salad

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to make ahead and goes with almost anything. I like how the mayonnaise-based dressing coats every piece of pasta, and the touch of vinegar, sugar, and vegetables gives it that signature Hawaiian-style taste. It’s perfect for barbecues, picnics, or as a refreshing side for weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni
Mayonnaise (use a good-quality, creamy type)
Apple cider vinegar
Carrot, grated
Celery, finely diced
Onion, finely chopped
Sugar
Salt and black pepper
Optional: green onions, peas, or hard-boiled eggs

Directions

I cook the macaroni until very soft (a little past al dente), then drain and rinse.
While the pasta is still warm, I toss it with vinegar so it soaks in.
I stir in the carrot, celery, and onion.
In a separate bowl, I whisk mayonnaise, sugar, salt, and pepper to make the dressing.
I fold the dressing into the macaroni mixture until everything is well coated.
I cover the salad and refrigerate it for at least 2 hours (overnight is even better) so the flavors blend.

Servings and timing

This recipe makes about 8 servings. It usually takes me 15 minutes to prepare and another 10 minutes to cook the pasta, plus chilling time.

Variations

Sometimes I add a little pineapple juice or small pineapple chunks for a sweeter version.
I like mixing in peas or green onions for extra color and freshness.
For a protein boost, I stir in chopped hard-boiled eggs or diced ham.
If I want it lighter, I swap part of the mayonnaise for Greek yogurt.

storage/reheating

I store Hawaiian macaroni salad covered in the refrigerator for up to 3 days. Since it’s served cold, I don’t reheat it—I just stir before serving to freshen up the dressing.

FAQs

Why is the pasta cooked until soft?

I cook it softer than usual because it absorbs the dressing better and gives the salad its signature creamy texture.

Can I make this salad ahead of time?

Yes, I actually prefer making it the night before since the flavors improve as it chills.

What kind of mayonnaise works best?

I use a high-quality, rich mayonnaise because it makes the dressing creamier and more authentic.

Can I use another type of pasta?

Yes, but elbow macaroni is traditional and holds the dressing best.

How do I keep the salad from drying out?

I sometimes save a little extra dressing and stir it in just before serving to keep it creamy.

Conclusion

This Hawaiian macaroni salad is one of my favorite side dishes because it’s creamy, flavorful, and easy to prepare ahead of time. I like how well it pairs with grilled chicken, pork, or seafood, and it always feels refreshing and satisfying. It’s a simple but classic recipe I come back to again and again.