Name: Hawaiian Macaroni Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Ingredients: 12 oz (340 g) elbow macaroni (or other short pasta); 1 cup (240 ml) mayonnaise (adjust to taste); ¼ cup (60 ml) whole milk (or half-and-half for extra creaminess); 2 Tbsp (30 ml) white vinegar; 2 Tbsp (25 g) granulated sugar; 1 tsp salt; ½ tsp black pepper; 2 large carrots, finely shredded; 1 medium onion, finely diced; 1 cup (150 g) frozen peas, thawed; 2 large hard-boiled eggs, chopped (optional)

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There’s something magical about that first forkful of Hawaiian macaroni salad. Creamy, slightly sweet, with just a hint of tang—it’s the quintessential side dish that transforms any meal into a laid-back island feast. Growing up in a household where plate lunches were Sunday ritual, I watched my mom scoop heaping portions of macaroni salad next to kalua pork and grilled teriyaki chicken, and I was always first in line. Even as an adult, I still find myself whisking up this salad whenever I crave that taste of aloha.

What makes this salad so special isn’t just the tenderness of the elbow pasta or the crisp pop of shredded carrots and peas—it’s the way those flavors meld after a good chill in the fridge. Prep it the night before, and by the time dinner rolls around, the mayonnaise-based dressing has seeped into every nook of the noodles, creating island-cloud creaminess that’s downright unforgettable.

I know, I know—at first glance, mixing pasta and mayo might sound… well, a little ordinary. But trust me: the careful balance of sweet vinegar, sugar, and a touch of milk (or half-and-half for extra decadence) elevates this dish from simple to sublime. Plus, it couldn’t be easier to make. So let’s dive in!

Ingredients You’ll Need

Makes about 8 servings

12 oz (340 g) elbow macaroni (or your favorite short pasta)
1 cup (240 ml) mayonnaise (feel free to adjust up or down)
¼ cup (60 ml) whole milk (or half-and-half for extra creaminess)
2 Tbsp (30 ml) white vinegar
2 Tbsp (25 g) granulated sugar
1 tsp salt
½ tsp black pepper
2 large carrots, finely shredded
1 medium onion, finely diced
1 cup (150 g) frozen peas, thawed
2 large hard-boiled eggs, chopped (optional, but highly recommended)

Step 1: Cook the Pasta

Boil a large pot of water and add a generous pinch of salt—this is your chance to infuse the noodles with a bit of seasoning from the start.
Cook the elbow macaroni until it’s just al dente—about 8–10 minutes, depending on the brand. You want noodles that hold their shape under a hefty scoop of dressing, not ones that turn to mush.
Drain the pasta in a colander and rinse immediately under cold running water. This stops the cooking process, washes away excess starch (preventing gummy clumps), and cools the noodles down to salad-ready temperature.
Shake off any excess water, then dump the pasta into your largest mixing bowl. A roomy bowl makes tossing so much smoother in the next steps.

Step 2: Whisk Up the Dressing

In a medium bowl, add the mayonnaise, milk (or half-and-half), white vinegar, and sugar.
Season with salt and black pepper.
Whisk vigorously until the mixture is completely smooth—no sugar granules or mayo lumps.
Taste a small spoonful. If you want it sweeter, add another teaspoon of sugar; for more tang, a splash more vinegar will do the trick. Adjust salt and pepper to suit your palate—this dressing is the backbone of your salad, so get it just right.

Step 3: Combine the Salad

Pour the dressing over the bowl of cooled macaroni. Use a silicone spatula or a large spoon to distribute it evenly.
Add the shredded carrots, diced onion, and thawed peas—all the colorful crunch that gives the salad its signature texture.
Gently toss: Lift from the bottom, fold over the top, and rotate the bowl as you stir. You want every noodle and veggie piece coated in that creamy dressing without mashing the peas or onions.
Fold in the chopped hard-boiled eggs if you’re using them. They add a rich, custardy element that turns a simple side into a more substantial dish—perfect if you’d like a little extra protein.

Pro Tip: If you notice the dressing sitting at the bottom after your first mix, give it a moment. A gentle stir after resting redistributes things beautifully, ensuring every bite is just as flavorful.

Step 4: Chill the Salad

Cover the bowl tightly with plastic wrap or transfer everything into an airtight container.
Refrigerate for at least 1 hour. Ideally, let it rest overnight. This isn’t just about cooling—it’s about giving the sugar, vinegar, and mayo time to seep into the pasta, so each bite is infused with island-style sweetness and tang.

Why Overnight Matters: If you’ve ever had store-bought macaroni salad, you’ve tasted what happens when flavors meld over time—what starts out merely creamy quickly becomes luscious, with every noodle soaked in pick-me-up tang. Even a quick hour in the fridge improves the salad, but an overnight rest makes it truly shine.

Step 5: Serve & Enjoy

Before serving, stir the salad one last time. You might notice some separation—that’s totally normal. A final gentle fold brings the dressing back over the noodles.
Plate alongside kalua pork, teriyaki chicken, or your favorite grilled burger. On hot days, I sometimes serve just the salad with a sprinkle of chopped green onion or a few crushed potato chips for crunch.
Garnish (optional): A dusting of paprika or a few cilantro leaves adds color and a hint of brightness.

Variations to Make It Your Own

Pineapple Pop: Stir in ½ cup of finely diced fresh pineapple for a tropical-sweet twist that pairs beautifully with smoky meats.
Lightened-Up Version: Swap half the mayo for plain Greek yogurt. You’ll still get creaminess, plus a protein boost and a tangier flavor profile.
Crunch Factor: Add 1 cup shredded green cabbage or thinly sliced celery for extra bite.
Onion Upgrade: Replace the white onion with red onion or scallions for a milder, sweeter onion flavor.
Spicy Kick: Stir in a teaspoon of Sriracha or chile sauce to the dressing for a subtle heat that balances the sweetness.

Key Tips for Success

Dry Pasta Thoroughly: After rinsing, let the pasta sit in the colander for a few minutes and shake it occasionally. Excess water dilutes the dressing and makes the salad runny.
Taste as You Go: Don’t skip the tasting step when you mix the dressing. Adjust sugar, vinegar, salt, and pepper to suit your palate—you’re the boss of your island flavor.
Quality Ingredients: Use a good-quality mayonnaise and fresh veggies. Since this is a simple salad, each ingredient really shines.
Make Ahead: This salad is at its best after chilling, so plan ahead. It’s the perfect make-ahead side for BBQs, potlucks, or a no-fuss weeknight dinner.

Frequently Asked Questions

1. Can I skip the eggs or use an egg substitute?

Absolutely! The hard-boiled eggs are optional—they add extra richness and protein, but the salad is delicious on its own. If you’d like an egg-free version, simply omit them. For a vegan swap, try folding in canned chickpeas or diced tofu for a similar texture boost.

2. How long will this salad keep in the fridge?

When stored in an airtight container, Hawaiian macaroni salad stays great for up to 3–4 days. The flavors continue to meld, but after day four the pasta can start to absorb too much dressing and become dry. If the salad seems a bit stiff, stir in a splash of milk or extra mayo before serving.

3. What’s the best way to transport it for potlucks or picnics?

Transfer the chilled salad to a leak-proof container with a tight lid. Pack it in a cooler with ice packs to keep it cold. If you’re serving buffet-style, set the bowl inside a larger bowl filled with ice to maintain that perfect, chilled creaminess.

4. Can I make it ahead and freeze it?

Freezing isn’t recommended—mayo-based dressings tend to separate when frozen and thawed, leaving the salad watery. It’s much better to make it 1–2 days ahead and keep it in the refrigerator until you’re ready to serve.

5. My salad looks a little dry after chilling. How can I fix it?

Simply give it a gentle stir, and if it still seems dry, drizzle in a tablespoon of milk (or half-and-half) and mix until you reach your desired creaminess. You can also whisk a teaspoon of mayo into the dressing before adding, to perk it back up.

6. Can I swap in whole-grain or gluten-free pasta?

Yes! Feel free to use your favorite short-cut gluten-free pasta or whole-wheat elbows. Just follow the package instructions for cooking time, then rinse and chill exactly as directed. The flavor and texture might be slightly different, but still delicious.

7. Is there a way to lighten up the calories?

For a lighter version, replace half the mayonnaise with plain Greek yogurt. You’ll get all the tang and creaminess with a bit more protein and fewer calories. You can also reduce sugar to 1 tablespoon if you prefer less sweetness—just be sure to taste and tweak!

Conclusion

There you have it—your complete guide to making the creamiest, most comforting Hawaiian macaroni salad east of the Pacific. From perfectly al dente noodles and a tang-sweet dressing to vibrant veggies and customizable add-ins, this recipe fits any occasion: backyard barbecues, busy weeknight dinners, or lazy Sunday plate lunches.

I hope this article inspires you to whisk up a batch, whether you’re dreaming of island breezes or simply craving a creamy side that never disappoints. Remember, the real secret to great macaroni salad is gentle tossing, proper chilling, and, most importantly, tasting as you go. Feel free to experiment with the variations—pineapple, cabbage, spicy mayo—and make it your own.

Once you’ve tried this salad, leave a comment and let me know how it turned out. Did you add a tropical twist with juicy pineapple? Or maybe you lightened things up with Greek yogurt? I love hearing your kitchen adventures and seeing your personal spins. Until next time, mahalo for cooking along with me—here’s to endless island-style comfort in every bite!

Hawaiian Macaroni Salad

Author: Mark's Recipe
Total Time: 1 hour 30 minutes

Print Recipe

Description

A classic Hawaiian plate-lunch side, this creamy, slightly sweet macaroni salad combines tender elbow pasta with crisp vegetables and a tangy-sweet dressing. Perfect chilled alongside kalua pork, teriyaki chicken, or grilled burgers, it’s simple to prepare and even better when made a day ahead—allowing the flavors to meld into pure island comfort.

Instructions

1️⃣ Cook the pasta:
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8–10 minutes (or according to package directions). Drain and immediately rinse under cold water until the noodles are cool. Drain very well and transfer to a large mixing bowl.

2️⃣ Make the dressing:
In a separate bowl, whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper until smooth. Taste and adjust—add a pinch more sugar for sweetness, a splash more vinegar for tang, or extra salt/pepper if needed.

3️⃣ Combine the salad:
Pour the dressing over the cooled pasta. Add the shredded carrots, diced onion, and thawed peas. Gently toss until every piece is coated in dressing. If using, fold in the chopped hard-boiled eggs for added richness and protein.

4️⃣ Chill the salad:
Cover the bowl tightly with plastic wrap (or transfer to an airtight container) and refrigerate for at least 1 hour, preferably up to overnight. This resting time deepens the flavor and gives the salad its signature chilled creaminess.

5️⃣ Serve and enjoy:
Before serving, give the salad a final gentle stir to redistribute dressing. Plate cold alongside your favorite Hawaiian mains or enjoy it on its own!

Notes

Make-ahead magic: This salad tastes best when made at least 4 hours in advance, allowing starches to mellow and the vinaigrette-mayo blend to fully infuse the pasta.
Mayo swap: For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
Veggie variations: Try adding finely diced bell peppers, celery, or red cabbage for extra color and crunch.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 6

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