Hawaiian Macaroni Salad Recipe
This authentic Hawaiian macaroni salad is creamy, tangy, and full of flavor! A popular side dish at Hawaiian barbecues, it’s easy to make and perfect for pairing with your favorite grilled dishes.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Spoon
Ingredients
- 1 pound elbow macaroni
- 1 ½ cups mayonnaise preferably full-fat for authenticity
- ¼ cup milk plus more if needed
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- Salt and black pepper to taste
- 1 cup grated carrot
- ½ cup finely chopped celery optional
- ¼ cup finely chopped onion
- ½ cup sliced green onions for garnish optional
Instructions
- Cook the Macaroni
- Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook according to package instructions until the pasta is very soft (a bit softer than al dente for authentic Hawaiian texture). Drain and rinse with cool water.
- Create the Dressing
- In a large mixing bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper. Adjust to taste if needed – the dressing should be tangy and slightly sweet.
- Combine Ingredients
- Add the cooked and cooled macaroni to the bowl with the dressing. Toss in the grated carrot, chopped celery, and onion, mixing well until all ingredients are evenly coated. If the macaroni absorbs too much dressing and seems dry, add a bit more milk or mayonnaise.
- Chill the Salad
- Cover the bowl and refrigerate the salad for at least 1-2 hours, or ideally overnight. This allows the flavors to meld and the pasta to absorb the creamy dressing.
- Serve
- Before serving, give the salad a good stir, and garnish with sliced green onions if desired. Taste and adjust seasoning with additional salt and pepper if necessary.