Name: Hawaiian Macaroni Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: ⅓ cup finely diced red onion (optional); 2⅔ cups mayonnaise, plus more if needed; 2 tablespoons apple cider vinegar; 1½ teaspoons white sugar; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 2 small carrots, peeled and grated; 1 pound elbow macaroni

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Hawaiian Macaroni Salad is your go‑to comfort food with creamy, tangy, and nostalgic flavors that instantly transport you to sunny island picnics. This classic side dish – a staple at BBQs, luau-style family dinners, and Hawaiian plate lunches – offers an irresistible blend of perfectly al dente elbow macaroni dressed in a luscious, vinegar‑kissed mayonnaise dressing, sweetened with just the right amount of sugar and brightened by optional red onion and carrot. With a prep time of around 30 minutes and a chilling time of at least three hours for the flavors to meld, this recipe is simple, customizable, and easy to fit into any meal plan. Whether you’re hosting or just craving something uniquely satisfying, this Hawaiian Macaroni Salad will win over hearts and hungry appetites alike.

Why You’ll Love This Hawaiian Macaroni Salad

Creamy island flavor with a hint of tang: The mayonnaise and apple cider vinegar blend beautifully to give you that signature creamy yet slightly acidic mouthfeel.
Easy and adaptable: Optional red onion adds sharp brightness, carrots add color and subtle sweetness, and you can tweak sugar, salt, or mayo for your personal taste.
Perfect make‑ahead side: Make this salad ahead of time, refrigerate overnight, and let the flavors deepen. It’s ideal for potlucks, BBQs, or quick family dinners.
A nostalgic crowd favorite: This salad delivers cozy, familiar flavors and textures that comfort the soul—bringing back sunny, seaside memories with every bite.

Ingredients

Here’s what you’ll need to bring your Hawaiian Macaroni Salad to life:

⅓ cup finely diced red onion (optional, for a pop of sharp, fresh flavor)
2⅔ cups mayonnaise, plus extra as needed to adjust creaminess
2 tablespoons apple cider vinegar – essential for that signature zesty kick
1½ teaspoons white sugar (adds balance and slight sweetness)
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 small carrots, peeled and grated (for color and subtle sweetness)
1 pound elbow macaroni

Step‑by‑Step: How to Make Hawaiian Macaroni Salad

Soak the onion (optional): If you’re using the red onion, place it in a bowl with cold water to cover and let it sit for 20 minutes. Drain well afterward to reduce sharp bite.
Mix the dressing: In a large bowl, stir together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. If using onion, stir it in immediately after draining. Mix in the grated carrot as well.
Cook the macaroni: Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook until al dente—usually about 5 minutes, but follow package directions for best results.
Chill the pasta: After draining, rinse the macaroni under cold water for about 30 seconds until it reaches room temperature. Let it sit in the strainer for approximately 20 more seconds to drain off excess water.
Combine pasta with dressing: Transfer the cooled macaroni to the bowl with the dressing mixture and stir thoroughly to coat every piece.
Chill: Cover the salad directly on the surface (a sheet of plastic wrap works great to prevent a skin forming), then refrigerate for at least 3 hours—and ideally overnight to let flavors meld fully.
Adjust before serving: Stir well, then if needed, adjust texture by whisking in a spoonful of mayonnaise and about ¼ cup water. Taste, and add more mayo, water, or salt as needed until the texture and flavor are just right.

Helpful Tips

Evenly coat pasta: Be sure macaroni is fully cooled before mixing with dressing to avoid a soupy or oily finish.
Flavor layering: Soaking the onions mellows them out while still preserving flavor—don’t skip if you enjoy that mild bite.
Refine the texture gently: If needed, thin the salad gradually with small amounts of water—you can always stir in more mayo to restore creaminess.
Best texture: Once fully chilled, the salad sets and tastes even creamier. Add a splash of cold water just before serving to lighten it up and refresh the texture.
Taste as you go: After chilling, revisit the salt/sugar balance—refrigeration can dull flavors slightly, so adjusting before serving ensures brightness.

Substitutions And Variations

Mayonnaise alternatives: Use half mayonnaise and half Greek yogurt or sour cream for tang and cut some fat.
Vinegar swaps: White vinegar can stand in for cider vinegar; for a fruitier twist, try rice vinegar.
Veggie additions: Thinly sliced celery for crunch, peas for color and subtle sweetness, or finely diced bell peppers for extra zing.
Sweetness tweaks: Honey or maple syrup instead of sugar, or reduce altogether if you prefer savory.
Dairy free: Use plant‑based mayo to keep it creamy and vegan-friendly.
Extra seasoning: For a twist, add a small pinch of garlic powder or paprika.

Storage Instructions

Keep your Hawaiian Macaroni Salad fresh by storing it in a tightly sealed container.
Refrigerate: Keeps well for up to 4–5 days. Stir before serving to reincorporate moisture.
If the salad thickens in the fridge, simply stir in a little cold water or extra mayo to bring back its smooth, creamy texture.

Nutritional Information

(Approximate per large serving if the recipe makes 8–10 servings)

Calories: ~480 kcal
Total Fat: 44 g (Saturated Fat: 7 g)
Cholesterol: 25 mg
Sodium: 507 mg (plus any added to pasta cooking water)
Total Carbohydrates: 16 g (Dietary Fiber: 1 g, Total Sugars: 2 g)
Protein: 3 g
Vitamin C: 0 mg
Calcium: 13 mg
Iron: 1 mg
Potassium: 69 mg

Note: Nutritional values are estimates. Substitutions (e.g. lighter mayo or yogurt) can significantly reduce fat and calories.

Serving Suggestions

Pair it with grilled meats—think teriyaki chicken, kalua pork, or grilled fish—for a true Hawaiian plate lunch experience.
Serve alongside poke bowls or seafood for a coastal feast.
Offer as a side at backyard barbecues, potlucks, or family meals—it’s a guaranteed crowd‑pleaser.
For lighter fare, serve with a crisp green salad or a simple avocado-tomato salad to complement the creamy gentle tang of the macaroni.

Frequently Asked Questions About Hawaiian Macaroni Salad

Q: Can I make it ahead of time?
Absolutely! The flavors actually deepen when chilled overnight, making it a perfect make‑ahead side dish. Refrigerate for at least 3 hours, but ideally let it rest overnight for optimal flavor meld.

Q: How can I keep it from drying out?
Always cover the surface directly with plastic wrap to prevent a skin from forming. If it gets a bit thick after chilling, stir in a little mayonnaise or cold water to refresh texture.

Q: Can I use light or vegan mayo?
Yes—you can substitute light mayo, or even mix half mayo and half Greek yogurt, or use plant‑based mayo to cut calories and adapt to dietary needs.

Q: Is this gluten‑free?
Not with traditional elbow macaroni. For gluten‑free, substitute with a gluten‑free pasta and follow the same steps—just be sure to check cooking times.

Q: Can I omit sugar or onions?
Of course. The sugar balances the vinegar, but you can reduce or omit it for a less-sweet version. The onion adds brightness—skip it if you prefer smoother flavor or just keep it optional to suit your taste.

Conclusion

Hawaiian Macaroni Salad is a creamy, tangy, and delightfully nostalgic side that’s both simple to make and endlessly satisfying. Thank you for stopping by and exploring this beloved island recipe—every stir of the spoon brings back memories of sunshine, laughter, and connected meals with loved ones. I absolutely adore how easy it is to make ahead, how its rich mayo-vinegar dressing feels like comfort in every bite, and how it pairs so perfectly with grilled foods or fresh greens. I hope this salad finds a place on your table and in your heart, adding flavor, ease, and a cheerful reminder of aloha to your meal. Wishing you a wonderful cooking experience, happy nourishing, and mahalo for being part of our food‑loving community!

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