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
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
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.
Notes
Add crushed red pepper or chopped jalapeño for a spicy twist.
Mix in diced ham or shredded rotisserie chicken for added protein.
Use plant-based mayo and milk for a vegan version.
Stir in well-drained crushed pineapple for tropical flavor.
Add fresh parsley or green onions for color and freshness.
Store in an airtight container in the fridge for up to 4 days.
If the salad thickens after chilling, loosen it with a splash of milk or mayo.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4.5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
