Hawaiian macaroni salad is a staple of Hawaiian food and can be found everywhere from neighborhood diners and food trucks to famous local restaurants.
Unlike many traditional macaroni salads you’ll find on the mainland, Hawaiian-style macaroni salad is all about simplicity. The rich, creamy dressing, tender pasta, and freshly grated carrots come together to create a side dish that’s comforting, satisfying and incredibly easy to make.
This version stays true to the flavors of authentic Hawaiian macaroni salad, using simple ingredients you can find at any grocery store.
Whether you’re serving it at a summer cookout, alongside grilled meats or recreating your favorite Hawaiian BBQ meal at home, this mac salad is guaranteed to become a new favorite!
Why You’ll Love This Recipe
- Rich, creamy and packed with classic island flavor.
- Made with pantry-friendly ingredients.
- Perfect for potlucks, cookouts and family dinners.
- Even better the next day after the flavors have time to develop.
- The creamy texture pairs perfectly with grilled meats.
- Tastes just like the side of mac salad served with a classic plate lunch in the Hawaiian Islands.
Ingredients
- Elbow macaroni
- Mayonnaise
- Carrots
- Onion
- Apple cider vinegar
- Milk
- Sugar
- Salt
- Pepper
How to Make Hawaiian Macaroni Salad
Cook the Macaroni
Boil and drain the macaroni according to package instructions, adding another 1-2 minutes. Then, toss the pasta with the vinegar while it’s still warm.
Prep the Veggies
Using a box grater or the grater attachment of a food processor, grate the onion and carrots.
Make the Dressing
In a large bowl, whisk together the mayo, sugar, milk, salt, pepper and grated onion.
Assemble the Mac Salad
Fold the cooked macaroni and grated carrots into the dressing until everything is well coated. Too easy!
Serving Suggestions
Hawaiian macaroni salad is traditionally served with a scoop of white rice and your favorite island-style protein. Here are some ideas:
- Huli huli chicken
- Chicken katsu
- Kalua pork
- Shoyu chicken
- Teriyaki chicken
- Grilled pork chops
- Grilled hot dogs
- Burgers fresh off the grill
What Is the History of Hawaiian Macaroni Salad?
The origins of Hawaiian macaroni salad date back to the plantation era in Hawaii. During the late 1800s and early 1900s, plantation owners brought workers from Asia, Portugal, the Philippines, Puerto Rico and other countries to work in the sugar and pineapple fields.
These diverse cultures shared recipes and ingredients, helping create the unique cuisine that we now recognize as Hawaiian food.
Over time, a simple macaroni salad made with inexpensive pantry staples became a favorite. Unlike many mainland versions loaded with celery, pickles or herbs, traditional Hawaiian macaroni salad focused on a handful of key ingredients – tender pasta, plenty of mayo, onions, carrots and seasoning.
The goal was a smooth, rich and comforting salad that paired well with grilled meats and rice.
As the popularity of the Hawaiian plate lunch grew, so did the macaroni salad. A typical classic plate lunch features two scoops of rice, a protein and a scoop of macaroni salad.
It has become one of the defining dishes of the islands and remains an important part of local food culture.
Tips for the Best Hawaiian Macaroni Salad
Most of the secrets to the best Hawaiian mac salad are more about the technique than the actual ingredients:
1. Cook the pasta for longer. Authentic recipes purposely cook the pasta slightly softer than you would for most pasta dishes. Instead of stopping at al dente, the pasta is cooked until it’s very tender so it absorbs more of the dressing. That extra-soft texture is one of the defining characteristics of an authentic Hawaiian macaroni salad.
2. The mayonnaise matters. Most restaurants in Hawaii use Best Foods mayonnaise, which is sold as Hellmann’s in other parts of the country. It creates the rich, silky consistency that people expect from Hawaii’s mac salad.
3. Dress the pasta while it’s warm. Tossing the pasta in vinegar while it’s still warm adds a tangy flavor that’s a trademark of Hawaiian mac salad.
4. Allow extra time to chill. After the ingredients are mixed together, the pasta continues to absorb the dressing, creating the thick, creamy texture that makes this recipe so irresistible. Give it extra time to do that!
5. Grate the carrots. This gives them a soft texture and subtle sweetness that blends beautifully into the recipe.
6. Keep it simple. Authentic Hawaiian macaroni salad doesn’t use the mix ins that we do here on the mainland. Keep it to carrots and onions.
Make Ahead and Storage Instructions
This is an excellent make-ahead dish since the flavors improve after several hours in the fridge.
To make ahead, prepare as directed and cover the bowl tightly with plastic wrap or transfer it to an airtight container before refrigerating. The dressing will continue to soak into the pasta overnight, making the salad even creamier.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
You can, but it will produce a sweeter result that tastes quite different from traditional Hawaiian macaroni salad. For the most authentic flavor, stick with Best Foods or Hellman’s mayonnaise.
Some modern variations include a splash of soy sauce, but it isn’t typically found in the classic version. If you decide to try it, use only a small amount so it doesn’t overpower the dressing.
No. Although the pasta is dressed while warm, the finished salad is always chilled before serving.
Fresh pineapple is delicious served alongside the salad, but it usually isn’t mixed directly into an authentic Hawaiian macaroni salad recipe because it changes the traditional flavor and texture.
When you make this Hawaiian macaroni salad, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more summer side dish recipes, try these:
For more macaroni salad recipes, try these:
Hawaiian Macaroni Salad
Ingredients
- 16 oz. elbow macaroni
- 2 cup mayonnaise
- 1 cup grated carrots
- 1/4 cup grated white onion
- 1/4 cup milk
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Cook and drain the pasta according to package directions, adding an extra 1-2 minutes of cooking time. Transfer the pasta to a large bowl and toss it with the apple cider vinegar while still warm.
- Using a box grater or the grater attachment on food processor, grate the carrot and onion.
- In a large mixing bowl, whisk together the mayonnaise, vinegar, milk, sugar, salt, pepper and grated onion.
- Fold in the cooked macaroni and grated carrots. Serve cold or at room temperature.
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