This Hawaiian Macaroni Salad Recipe is the creamy, tangy plate lunch side you have probably had at a luau or a backyard barbecue without knowing exactly what made it so good.
It is soft elbow macaroni tossed in a rich, slightly sweet mayo dressing with grated carrots and onion folded in.
Once you taste the real island version, the mainland deli stuff at the grocery store just cannot compete anymore.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes (plus 1 hour chilling) |
| Servings | 8 servings |
| Difficulty Level | Easy |
My favorite way to build a full plate lunch spread starts with a big batch of this salad next to something off the grill, like my Classic Macaroni Salad for comparison if you want to taste the difference between the two styles side by side.
Why You’ll Love This Hawaiian Macaroni Salad Recipe
This salad has a short ingredient list, but it delivers a flavor that feels much bigger than the sum of its parts.
It is the kind of side dish that disappears first at every potluck.
- Comes together with pantry staples and one trip to the produce aisle
- Tastes even better the next day, so it is perfect for meal prep
- Pairs with almost any grilled or saucy main dish
- Feeds a crowd without much effort or cost
- Naturally holds up well for picnics and potlucks since it is served cold
If you love a good creamy side, you might also enjoy: Hawaiian Style Ambrosia Fruit Salad.
Ingredients
The magic of authentic Hawaiian mac salad is in how simple the ingredient list stays.
Every item plays a specific role in getting that signature creamy, soft texture.
- 16 ounces (1 pound) elbow macaroni
- 2 cups Best Foods or Hellmann’s mayonnaise
- 1/3 cup whole milk
- 2 tablespoons apple cider vinegar or seasoned rice vinegar
- 1 tablespoon granulated sugar
- 1 cup carrots, finely grated
- 1/3 cup sweet onion, finely grated or diced
- 2 stalks celery, finely diced
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 hard boiled eggs, diced (optional)
- 2 green onions, sliced, for garnish
Read Also: Sweet Potato Salad Recipe
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics that make the process faster and cleaner.
- Large stockpot for boiling the macaroni
- Colander for draining
- Box grater for the carrots and onion
- Large mixing bowls
- Whisk for the dressing
- Airtight storage container for chilling and leftovers
This pairs beautifully with anything off the grill, so if ribs are on the menu tonight, check out my Cold Pasta Salad Recipes collection for more cookout sides.
Recommended Products for This Recipe
These are a few products I personally reach for every time I make this salad, based on years of trial and error in my own kitchen.
1. Duke’s Mayonnaise
While Best Foods and Hellmann’s are the traditional choice in Hawaii, Duke’s has become a favorite of mine for its extra tang and thick texture, which holds up beautifully in a chilled salad.
It coats the macaroni without turning watery, even after a full day in the fridge.
2. OXO Good Grips Box Grater
Grating the carrots and onion by hand is one of those small steps that makes a real difference in texture, and this grater makes quick work of it without shredding your knuckles.
The wide base keeps it stable on the counter, which matters when you are grating a whole onion.
3. Rubbermaid Brilliance Airtight Storage Containers
Since this salad tastes best after a long chill and keeps for days, a truly airtight container matters more than you would think.
These keep the dressing from absorbing fridge odors and make it easy to portion out servings for lunches.
4. Cuisinart Stainless Steel Mixing Bowl Set
Having a few different sized bowls on hand makes it so much easier to prep the vegetables, whisk the dressing, and combine everything without dirtying every bowl in your cabinet.
The nonslip bases are especially handy while whisking the dressing one handed.
5. Silicone Spatula Set
Folding the dressing into the macaroni without mashing the noodles takes a soft touch, and a good silicone spatula makes that so much easier than a stiff spoon.
It also scrapes every bit of dressing out of the bowl, so nothing goes to waste.
Step-by-Step Instructions: How to Make Hawaiian Macaroni Salad
1. Cook the Macaroni Until Soft
- Bring a large pot of well salted water to a rolling boil.
- Add the elbow macaroni and cook a few minutes past the package’s al dente time, until the noodles are quite soft. This softer texture is what gives Hawaiian mac salad its signature creamy bite, so do not worry about overcooking it slightly.
- Drain the macaroni in a colander and rinse briefly under cool water to stop the cooking.
- Let the noodles sit in the colander for a few minutes to drain completely, then transfer to a large mixing bowl.
2. Prep the Vegetables and Eggs
- While the macaroni cooks, finely grate the carrots using a box grater.
- Finely grate or dice the sweet onion.
- Dice the celery into small, even pieces.
- If using, peel and dice the hard boiled eggs.
- Set all the prepped vegetables and eggs aside in small bowls until you are ready to combine everything.
3. Whisk the Dressing
- In a separate mixing bowl, add the mayonnaise, whole milk, vinegar, and sugar.
- Whisk until fully smooth and the sugar has dissolved, about 1 to 2 minutes.
- Add the celery seed, salt, and black pepper, then whisk again to combine.
- Taste the dressing and adjust the salt or vinegar to your preference before moving on.
4. Combine the Salad
- Add the grated carrots, onion, diced celery, and diced eggs to the bowl with the cooled macaroni.
- Pour about three quarters of the dressing over the top.
- Using a silicone spatula, gently fold everything together until the noodles and vegetables are evenly coated.
- The mixture will look quite wet at this stage, which is normal since the macaroni will absorb more dressing as it chills.
5. Chill the Salad
- Cover the bowl tightly or transfer the salad to an airtight storage container.
- Refrigerate for at least 1 hour, though overnight is even better for flavor.
- Before serving, stir in the remaining dressing you set aside earlier, since the noodles will have soaked up quite a bit of the original amount.
6. Garnish and Serve
- Give the salad one final gentle stir once it is fully chilled.
- Top with sliced green onions right before serving.
- Serve cold alongside your favorite plate lunch main dish.
Another favorite pairing at my house: Deviled Egg Pasta Salad.
Tips for The Best Hawaiian Macaroni Salad
A few small details separate a good batch from a great one.
Most of it comes down to patience and not rushing the chill time.
- Do not skip cooking the macaroni past al dente, since softer noodles absorb the dressing better
- Grate the vegetables instead of chopping them for the most traditional texture
- Always reserve a little extra dressing to stir in right before serving
- Let the salad rest overnight if you have the time, since the flavor improves significantly
- Use a full fat mayonnaise for the creamiest, most traditional result
This same technique of reserving extra dressing to add later works wonderfully in my Tuna Pasta Salad as well.
Serving Suggestions
This salad is built to be a supporting side dish, and it truly shines next to something rich and savory.
A scoop of it alongside white rice is the classic plate lunch combination found across the islands.
- Serve alongside Hawaiian Shoyu Chicken for a true plate lunch experience
- Pair with grilled short ribs or teriyaki beef for a backyard barbecue spread
- Scoop it next to grilled or baked fish for a lighter summer plate
- Bring it to potlucks alongside baked beans and cornbread
- Serve with soft Hawaiian sweet rolls for an easy weeknight dinner
Variations of Hawaiian Macaroni Salad
The traditional version stays simple, but there are a few well loved additions that locals make often.
Just know that once you start adding too much, it drifts further from the authentic version.
- Stir in a can of drained tuna for a heartier, protein packed version
- Add cooked, crumbled bacon for a smoky twist
- Mix in a small can of drained sweet peas for extra color and texture
- Swap the carrots for finely diced bell pepper for a different crunch
- Add a pinch of paprika on top for color and a mild smoky note
For a different noodle based side dish entirely, try: Tuna Egg Salad.
Storage and Reheating
This salad is meant to be served cold, so there is no reheating involved.
Proper storage is really what matters most here to keep it fresh and safe to eat.
- Store leftovers in an airtight container in the refrigerator
- Keeps well for up to 4 days when stored properly
- Stir in a splash of milk or a bit of extra mayonnaise before serving leftovers, since the noodles continue to absorb dressing over time
- This salad is not recommended for freezing, since mayonnaise based dressings separate when thawed
My BBQ Ribs with Mac and Cheese recipe uses a similar make ahead approach if you are planning a full cookout menu in advance.
Nutritional Facts
These values are approximate and will vary slightly depending on the specific brands you use.
- Calories: 320 per serving
- Total Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Sugar: 4g
- Protein: 6g
- Sodium: 380mg
- Fiber: 1g
For another crowd sized side dish with a similar calorie profile, check out: Crockpot Maple Bacon Baked Beans.
Health Benefits of Key Ingredients
While this is very much a comfort food side dish, a few ingredients here bring some genuine nutritional value.
It is not a health food, but it is not empty calories either.
- Carrots add fiber, beta carotene, and a mild natural sweetness
- Eggs contribute protein and important nutrients like choline
- Celery adds crunch along with a small dose of vitamin K
- Onion brings antioxidants and a mild anti-inflammatory quality
- Whole milk in the dressing adds calcium and helps balance the richness of the mayonnaise
If you are building out a larger island inspired spread, my Pineapple Salsa Chicken is a great lighter main to pair alongside it.
FAQs About Hawaiian Macaroni Salad
1. Why does Hawaiian macaroni salad taste different from mainland macaroni salad?
The biggest difference comes from cooking the macaroni past al dente until it is quite soft.
That texture, combined with a milk and mayonnaise dressing, gives it a signature creamy quality you do not find in most mainland versions.
My Baked Teriyaki Chicken makes a great classic pairing if you want the full plate lunch effect.
2. Can I make this salad ahead of time?
Yes, and it is actually recommended.
This salad tastes noticeably better the next day once the flavors have had time to meld together in the fridge.
It is one of the easiest make ahead sides for a busy weekend, similar to my Sheet Pan Hawaiian Chicken Dinner.
3. What is the best mayonnaise brand to use?
Best Foods or Hellmann’s mayonnaise is considered the traditional choice, and they are actually the same product sold under different names depending on the region.
Both give the salad its classic tang and creamy body.
You might also enjoy: Crockpot BBQ Pulled Pork as a main dish to serve alongside it.
4. Can I add pineapple or ham to this recipe?
You certainly can, but it moves away from the truly authentic version most locals grew up eating.
Traditional Hawaiian mac salad keeps the ingredient list simple and lets the dressing do the work.
For a barbecue main that fits the classic spread, try my Grilled BBQ Chicken Breasts.
5. Why is my macaroni salad dry after refrigerating it?
Macaroni continues to absorb the dressing as it sits in the fridge, which is completely normal.
Simply stir in a bit of extra mayonnaise or a splash of milk right before serving to bring back that creamy texture.
Try serving it with my Oven Baked BBQ Chicken for an easy weeknight dinner solution.
Hawaiian Macaroni Salad
Ingredients
- 16 oz elbow macaroni 1 lb
- 2 cups Best Foods or Hellmann’s mayonnaise full fat recommended
- 1/3 cup whole milk
- 2 tablespoons apple cider vinegar or seasoned rice vinegar
- 1 tablespoon granulated sugar
- 1 cup carrots finely grated
- 1/3 cup sweet onion finely grated or diced
- 2 stalks celery finely diced
- 1 teaspoon celery seed
- 1 teaspoon salt plus more for pasta water
- 1/2 teaspoon black pepper
- 2 hard boiled eggs diced, optional
- 2 green onions sliced, for garnish
Equipment
- Large stockpot for boiling macaroni
- Colander
- Box grater for carrots and onion
- Large mixing bowls
- Whisk for dressing
- Airtight storage container for chilling and leftovers
- Silicone spatula for folding dressing and macaroni without breaking noodles
Method
- Cook macaroni in salted boiling water a few minutes past al dente until very soft. Drain and rinse briefly under cool water, then let drain completely before transferring to a large mixing bowl.
- Finely grate carrots and onion. Dice celery and hard boiled eggs (if using). Set all prepped vegetables aside.
- In a separate bowl, whisk together mayonnaise, milk, vinegar, and sugar until smooth and sugar dissolves, about 1-2 minutes. Add celery seed, salt, and pepper, whisk again and adjust seasoning to taste.
- Add grated carrots, onion, celery, and eggs to the cooled macaroni. Pour about three quarters of the dressing over top and gently fold with a silicone spatula until evenly coated. The mixture will look quite wet.
- Cover bowl or transfer to an airtight container and refrigerate for at least 1 hour, preferably overnight for best flavor. Before serving, stir in the remaining reserved dressing.
- Give the chilled salad a final stir, top with sliced green onions, and serve cold alongside your favorite plate lunch main dish.
Nutrition
Notes
- Don’t skip cooking the macaroni past al dente: Softer noodles absorb the dressing better and give this salad its signature creamy bite.
- Grate, don’t chop: Finely grating the carrots and onion creates the most traditional texture and allows the vegetables to blend seamlessly into the dressing.
- Reserve extra dressing: Always set aside about a quarter of the dressing to stir in right before serving, since the macaroni continues to absorb liquid as it chills.
- Best made a day ahead: This salad tastes noticeably better the next day once the flavors have melded together, making it perfect for meal prep.
- Use full fat mayonnaise: For the creamiest, most traditional result, avoid low-fat or light mayonnaise which can thin out and become watery.
- Stir in extra milk or mayo for leftovers: Before serving leftovers, add a splash of milk or extra mayo since the noodles will have absorbed much of the dressing overnight.
- Not recommended for freezing: Mayonnaise-based dressings separate when thawed, so enjoy this salad fresh or within 4 days of refrigeration.
- Keep it simple for authenticity: Traditional Hawaiian mac salad keeps the ingredient list short and lets the creamy dressing be the star, so resist adding too many extra mix-ins.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Hawaiian macaroni salad is proof that a short ingredient list can still deliver serious flavor.
Once you make it from scratch, it is hard to go back to the deli version.
Give this Hawaiian Macaroni Salad Recipe a try at your next barbecue or potluck, and let me know in the comments how your family liked it.
If you make it, I would love to see your version, so feel free to share a photo with me the next time you make a batch.
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