Hawaiian Macaroni Salad Recipe

This Classic Hawaiian Macaroni Salad recipe has a delicious creamy dressing that’s tangy, sweet, and totally addicting! It tastes just like it came from a Hawaiian Food Truck.

This past April, my family and I were on the island of Oahu for Spring Break. While there, we soaked up as much of the Hawaiian culture and food as we could.

Almost daily, I would have Hawaiian Macaroni Salad with my lunch or dinner (or heck, sometimes both) because it was simple, so creamy, so delicious, and SO addicting!

When I got back from our trip to Hawaii, I got started right away on my version of this classic recipe. I’ve been tasting the Hawaiian Macaroni Salad recipe for a few months now, and I’m happy to report that I nailed it!

I have made this Hawaiian style Macaroni Salad for family gatherings, pot lucks, and bar-b-ques. Every single time I have had rave reviews. It’s always the first dish to go, and it is the first dish folks ask for the recipe.

It is a classic dish that is perfect for all kinds of occasions. Bring a little bit of the islands to your home or next party by whipping up a batch of this authentic Hawaiian Food Truck Macaroni salad.

Traditional salads do not have eggs or hard-boiled eggs in them. However, while in Hawaii, I noticed on some menus that there is a side dish called Potato Mac Salad, which is a mash-up of potato salad and macaroni salad that DOES have egg in it (recipe coming soon!).

Authentic Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad is the real deal. A no-frills, creamy mac salad that is the perfect side dish for any BBQ or Luau!

Prep: 20min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 563 kcal, Carbohydrate 37 g, Protein 7 g, Fat 43 g, Saturated Fat 7 g, Cholesterol 24 mg, Sodium 370 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 pound macaroni
• 2 tablespoons apple cider vinegar
• 2 carrots (shredded)
• 1/4 cup onion (shredded (optional))
• 2 1/2 cups Mayonnaise (Best Foods or Hellman’s mayonnaise (no substitutes!))
• 1/4 cup milk
• 2 teaspoon sugar
• kosher salt and pepper (to taste)

Instruction:

1. Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
2. While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
3. In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
4. Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving, add a little more milk if needed, no more than a tablespoon or two.

Classic Hawaiian Macaroni Salad

This Classic Hawaiian Macaroni Salad recipe has a delicious creamy dressing that’s tangy, sweet, and totally addicting! It’s great for summer cookouts or anytime!

Prep: 10min

Total: 75min

Yield: 12

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 430 kcal, Carbohydrate 35 g, Protein 7 g, Fat 29 g, Saturated Fat 5 g, Cholesterol 18 mg, Sodium 482 mg, Fiber 2 g, Sugar 5 g

Ingredients:

• 2 cups half-and-half
• 2 cups mayonnaise (Duke’s if you can find it)
• 1 ½ Tablespoons grated yellow onion
• 1 Tablespoon dark brown sugar
• 2 teaspoons pepper
• 1 teaspoon salt
• 1 pound elbow macaroni
• ¼ cup apple cider vinegar
• 5 green onions (white and green parts sliced thin)
• 2 large celery ribs (chopped into 1/4-inch pieces)
• 1 cup grated carrots

Instruction:

1. In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
2. Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
3. Transfer the macaroni salad to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

Hawaiian Macaroni Salad Recipe

FAQ

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