Name: Hawaiian Macaroni Salad
Prep time: 15 min
Cook time: 12 min
Total time: 4 h 30 min
Cuisine: Hawaiian
Ingredients: 1 lb elbow macaroni; 1/2 cup apple cider vinegar; 2 cups mayonnaise (preferably Best Foods or Hellmann’s); 1/4 cup milk; 1 tbsp brown sugar; 2 large carrots, peeled and shredded; 1/4 cup finely chopped onion; Salt and pepper to taste

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Creamy, tangy, and with just the right hint of sweetness, Hawaiian Macaroni Salad is a classic side dish that brings comforting island flavor to any meal. It’s incredibly simple to prepare, and I love how it pairs beautifully with grilled meats, making it perfect for BBQs, picnics, or tropical-themed dinners.

Hawaiian Macaroni Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb elbow macaroni

½ cup apple vinegar

2 cups mayonnaise (preferably Best Foods or Hellmann’s)

¼ cup milk

1 tablespoon brown sugar

2 large carrots, peeled and shredded

¼ cup finely chopped onion

Salt and pepper to taste

Directions

I bring a large pot of salted water to a boil and cook the elbow macaroni until it’s very soft—past al dente, about 10–12 minutes. Then I drain it well.

While the pasta is still hot, I toss it with apple cider vinegar in a large bowl and let it cool for 10–15 minutes.

In a separate bowl, I whisk together mayonnaise, milk, and brown sugar until smooth and creamy.

I stir the shredded carrots and chopped onion into the cooled macaroni.

I pour the dressing over the macaroni and mix well to coat everything evenly.

I season with salt and pepper to taste.

Finally, I cover and refrigerate it for at least 4 hours, but preferably overnight. I always stir it again just before serving.

Servings and timing

This recipe makes 8 servings.

Prep Time: 15 minutes

Cooking Time: 12 minutes

Chilling Time: At least 4 hours

Total Time: About 4 hours 30 minutes (including chilling)

Calories per Serving: 450 kcal

Variations

Spicy twist: I sometimes add a bit of crushed red pepper or a chopped jalapeño for some heat.

Protein boost: For a more filling side, I mix in diced ham or shredded rotisserie chicken.

Vegan version: I swap the mayo and milk for plant-based alternatives to keep it dairy-free.

Tropical flavor: A little crushed pineapple (well-drained) gives it a sweeter, fruitier twist.

Herbed version: Fresh parsley or green onions can be added for extra freshness and color.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since it’s a cold salad, there’s no need to reheat it. If it thickens too much in the fridge, I stir in a splash of milk or a spoonful of mayo before serving to loosen it up.

FAQs

What makes Hawaiian macaroni salad different?

Hawaiian macaroni salad stands out because the pasta is cooked extra soft and dressed while warm with vinegar. The mayo-based dressing is also slightly sweet, giving it a unique flavor profile compared to other pasta salads.

Can I make Hawaiian macaroni salad ahead of time?

Yes, and I actually prefer to. Making it ahead allows the flavors to meld. I usually make it the night before and store it in the fridge.

What type of mayonnaise is best?

Best Foods or Hellmann’s mayonnaise is traditionally used in Hawaiian macaroni salad for its rich, smooth texture and mild flavor. I stick with those brands when I can.

Can I freeze Hawaiian macaroni salad?

I don’t recommend freezing it. The texture of the mayo and pasta changes once thawed, and it can become watery or mushy.

How do I keep the salad from drying out?

If the salad seems dry after chilling, I stir in a little more mayo or a splash of milk to bring back its creamy consistency.

Conclusion

Hawaiian Macaroni Salad is a simple yet flavorful side dish that’s always a crowd-pleaser. I love how versatile it is, and how it brings a taste of the islands right to the table. Whether it’s for a summer BBQ, a picnic, or a family dinner, it’s one of those dishes I keep coming back to.

📖 Recipe:

Hawaiian Macaroni Salad

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Author: Cheryl
Total Time: 4 hours 30 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Creamy, tangy, and slightly sweet, Hawaiian Macaroni Salad is a beloved island-style side dish made with soft elbow macaroni, mayonnaise, vinegar, shredded carrots, and onions. It's perfect for BBQs, picnics, or tropical-themed dinners.

Ingredients

1 lb elbow macaroni

½ cup apple cider vinegar

2 cups mayonnaise (preferably Best Foods or Hellmann’s)

¼ cup milk

1 tbsp brown sugar

2 large carrots, peeled and shredded

¼ cup finely chopped onion

Salt and pepper to taste

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Instructions

Bring a large pot of salted water to a boil and cook the elbow macaroni until very soft—about 10–12 minutes. Drain well.
While the pasta is still hot, toss it with apple cider vinegar in a large bowl and let it cool for 10–15 minutes.
In a separate bowl, whisk together mayonnaise, milk, and brown sugar until smooth and creamy.
Stir the shredded carrots and chopped onion into the cooled macaroni.
Pour the dressing over the macaroni and mix well to coat evenly.
Season with salt and pepper to taste.
Cover and refrigerate for at least 4 hours, preferably overnight. Stir again just before serving.