This creamy Hawaiian-style macaroni salad is a go-to side dish for summer barbecues, beach days, and laid-back dinners. It’s always a crowd favorite—no matter how much I prepare, it’s gone by the end of the day.
This Hawaiian Macaroni Salad is luau ready! It’s simple and satisfying, with a tangy-sweet creamy dressing that pairs well with grilled meats and island-style dishes. The texture is just right, and the flavors only get better the longer it chills. You can tweak it to your taste, but the base recipe is a solid starting point that never disappoints.
This is one of my most recommended cookout and potluck salads. It’s easy to double to make a big batch, and everyone loves it. It’s creamy, cool, and loaded with flavor. There’s a touch of sweetness that puts it over the top. Whether it’s a side dish or the main event, everyone will love it!
Ingredients
- Elbow macaroni – Uncooked. Always cook the pasta 1 minute less than the recommended cooking time for al dente pasta. This way it holds up perfectly in the pasta salad.
- Apple cider vinegar
- Mayonnaise – I like using Kewpie mayo for this recipe. It has a much richer flavor that works well in this salad.
- Milk – You can use any kind of milk, I’ve tested this recipe with cream too but that’s a little over the top.
- Sugar – Just white granulated sugar. A little goes a long way!
- Salt
- Black pepper
- Carrots – Shredded. Buy them pre-shredded to save time.
- Celery – Finely chopped. You can chop the leaves and all. There’s so much flavor in celery leaves.
- Red onion – Finely chopped. Soak the diced onion in ice water for about 5 minutes to take the bite out of it. Just drain it well and carry on!
- Green onions – Chopped. Options, but I love the pop of flavor and freshness.
How To Make Creamy Hawaiian Macaroni Salad
- Cook the pasta in salted water until soft—about 1 minute less than al dente. Drain and return to the pot.
- Pour in the apple cider vinegar while the pasta is still warm. Stir to coat. Let it cool for 10–15 minutes—spreading it on a sheet pan helps speed things up and prevents the dressing from separating later.
- Mix the dressing in a separate bowl by whisking together the mayo, milk, sugar, salt, and pepper until smooth and pourable.
- Combine the cooled pasta with the dressing, then gently fold in the carrots, celery, red onion, and green onions (if using). Stir until everything is evenly coated.
- Refrigerate for at least 1 hour before serving—overnight is even better. The flavors meld together as it chills.
- Serve cold, straight from the fridge. Stir it once more before serving.
Step-By-Step Process
Chef Jenn’s Tips
- Use a high-quality mayo for the creamiest result—Hellmann’s or Best Foods work great.
- The longer it sits, the better it tastes.
Recommended
Make It A Meal
This salad pairs beautifully with grilled favorites like teriyaki chicken, kalua pork, or sticky BBQ ribs. Add a scoop of rice and some fresh pineapple and you’ve got a classic Hawaiian plate lunch. It’s also great with burgers or fried chicken.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Stir before serving, and add a splash of milk if needed to refresh the texture. Freezing isn’t recommended—it messes with the dressing and pasta texture. Stick to making it fresh and enjoy within the week.
Creamy Hawaiian Macaroni Salad
Ingredients
- 2 cups elbow macaroni uncooked
- 1/2 cup apple cider vinegar
- 1 1/2 cups mayonnaise
- 1/2 cup milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup carrots shredded
- 1/2 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 1/4 cup green onions chopped
Instructions
- Cook the pasta in salted water until soft—about 2 minutes past al dente. This extra time helps it soak up flavor, which is key to traditional Hawaiian-style salad. Drain and return to the pot.
- Pour in the apple cider vinegar while the pasta is still warm. Stir to coat. Let it cool for 10–15 minutes—spreading it on a sheet pan helps speed things up and prevents the dressing from separating later.
- Mix the dressing in a separate bowl by whisking together the mayo, milk, sugar, salt, and pepper until smooth and pourable.
- Combine the cooled pasta with the dressing, then gently fold in the carrots, celery, red onion, and green onions (if using). Stir until everything is evenly coated.
- Refrigerate for at least 1 hour before serving—overnight is even better. The flavors meld together as it chills.
- Serve cold, straight from the fridge. Stir it once more before serving.
Notes
Chef Jenn’s Tips
- Cooking the pasta softer than usual might feel wrong, but it helps it absorb flavor like they do in Hawaii.
- Use a high-quality mayo for the creamiest result—Hellmann’s or Best Foods work great.
- The longer it sits, the better it tastes.