If you’ve ever had an authentic Hawaiian “plate lunch,” you know the star of the show isn’t always the main protein. Nestled next to the teriyaki chicken or kalua pork is a humble, creamy, utterly irresistible pile of Hawaiian Macaroni Salad. This isn’t your typical picnic macaroni salad loaded with crunchy veggies and a sweet relish dressing. This is something different; something magical. It’s incredibly creamy, subtly tangy, and designed to be the perfect comforting complement to any grilled meat or summer feast. Best of all, it comes together with just a handful of simple ingredients and a little patience for the flavors to meld in the fridge.
The secret to its iconic texture and flavor lies in its simplicity. By using just a few key ingredients; perfectly cooked pasta, rich mayonnaise, a touch of sweetness and acidity, and finely shredded veggies for texture; each component shines. This recipe stays true to the classic, no fuss approach that makes it a staple in homes and lunch spots across Hawaii. Get ready to make the creamiest, most addictive macaroni salad of your life!
Why This Recipe is a Total Game Changer
- Authentically Creamy: The generous amount of high quality mayonnaise and a splash of milk create that signature, luxurious texture that clings to every bite of pasta.
- The Perfect Balance: A hint of sugar and apple cider vinegar cuts through the richness, creating a balanced flavor that’s neither too sweet nor too tangy.
- Make Ahead Magic: This salad absolutely must chill, which makes it the ultimate stress free side dish for parties, potlucks, and BBQs.
- Crowd Pleasing Simplicity: With familiar ingredients and straightforward steps, this is a recipe everyone will love and request again and again.
Ingredients for Authentic Hawaiian Macaroni Salad
Gather these simple ingredients for the ultimate creamy side dish:
- 8 oz (about 2 cups) elbow macaroni
- 1 ¼ cups Hellmann’s or Best Foods mayonnaise (this brand is key for the right flavor and texture)
- 1 medium carrot, peeled and finely shredded
- 3 tablespoons onion, finely shredded or grated (yellow or white onion works great)
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 2 tablespoons milk (whole or 2% is best)
- Kosher salt and freshly ground black pepper to taste
How to Make the Best Hawaiian Macaroni Salad
1Cook & Cool the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until it is tender. For a more authentic texture, you can even cook it a minute or two past the “al dente” stage so it’s extra soft and absorbs the dressing beautifully.
Drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and cools the pasta quickly. Shake off excess water and transfer the pasta to a large mixing bowl.
2Marinate the Veggies: To the bowl with the cooled pasta, add the shredded carrot, shredded onion, and apple cider vinegar. Toss everything together until well combined.
Cover the bowl tightly with plastic wrap and refrigerate for 15 minutes. This quick marinade allows the vinegar to mellow the raw onion and carrot slightly and lets the flavors start to penetrate the pasta.
3Make the Creamy Dressing: While the pasta marinates, make the dressing. In a separate medium bowl, whisk together the mayonnaise, sugar, milk, a big pinch of salt, and a few grinds of black pepper. Whisk until the sugar is dissolved and the dressing is completely smooth.
4Combine & Chill (The Most Important Step!): Remove the pasta bowl from the fridge. Pour the creamy dressing over the macaroni and vegetable mixture.
Using a large spoon or spatula, gently fold everything together until every single piece of pasta is evenly and generously coated in the creamy dressing.
Cover the bowl again and refrigerate for at least 1 hour, but ideally 3-4 hours or even overnight. This chilling time is non negotiable; it allows the pasta to fully absorb the dressing, thicken it up, and for all the flavors to marry into that perfect, iconic Hawaiian mac salad consistency.
5Serve & Enjoy!: Just before serving, give the salad one final stir. Taste and adjust seasoning with a little more salt or pepper if needed. Serve it cold straight from the fridge!
Chef’s Notes & Pro Tips
- The Mayo Matters: For authentic flavor and creaminess, Hellmann’s (Best Foods west of the Rockies) is highly recommended. Other brands may have a different taste or oil content that affects the final texture.
- Shred, Don’t Chop: For the best texture, use the small holes of a box grater to shred the carrot and onion. This creates tiny pieces that distribute flavor evenly without any crunchy chunks.
- Patience is a Virtue: Don’t skip the chilling time! The salad will look a bit loose and soupy right after mixing. As it chills, the pasta drinks up the dressing and it transforms into a wonderfully creamy, cohesive salad.
- Customize It: This is a fantastic base recipe. Feel free to stir in a handful of finely chopped celery, green onion, or a hard boiled egg for added texture.
Authentic Hawaiian Macaroni Salad
Ingredients
- 8 oz elbow macaroni
- 1 ¼ cups Hellmann's mayonnaise
- 1 medium carrot finely shredded
- 3 tbsp onion finely shredded
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 2 tbsp milk
- Salt and black pepper to taste
Instructions
- Cook macaroni in salted water per package directions. Drain and rinse under cold water. Place in a large bowl.
- Add shredded carrot, onion, and apple cider vinegar to the pasta. Toss, cover, and refrigerate for 15 minutes.
- In a separate bowl, whisk mayonnaise, sugar, milk, salt, and pepper until smooth.
- Pour dressing over the chilled pasta mixture. Stir until fully combined.
- Cover and refrigerate for at least 1 hour, or ideally 3-4 hours/overnight.
- Stir before serving. Serve cold.
Notes
- Hellmann's/Best Foods mayo is recommended for authentic flavor and texture.
- For a more traditional soft texture, cook the pasta 1-2 minutes past al dente.
- The salad must chill to allow the flavors to develop and the dressing to thicken.
