This post may contain affiliate links. Please read our disclosure policy.
This Hawaiian mac salad is creamy, tangy, and packed with simple, fresh ingredients – just like the kind you’d get with a classic plate lunch in Hawaii. It’s a family favorite in our house and comes together fast, which makes it perfect for potlucks, BBQs, or just a laid-back dinner at home.
Let me tell you, I didn’t grow up with Hawaiian mac salad in Sierra Leone – but once I tried it here in the States, I totally got the hype. It’s a humble dish, but the creamy mayo, tangy vinegar, and crunchy veggies make it so comforting. And yep, it’s meant to be simple – that’s the charm.
I started making my version when I needed something easy that all five of my kids would eat (you already know that’s a win!). Over time, I’ve tweaked it to be just right – extra creamy, with grated onion for a hint of depth, and chilled long enough to let all the flavors blend in.
You may also like my Creamy Tuna Pasta Salad for another quick, chilled pasta perfect for meal prep or sharing.
Recipe Overview
Before you get started
Here are some quick tips before you dive in.
- For the creamiest texture, stick with classic full-fat mayo. Low-fat or whipped versions can get watery after chilling.
- Grate the onion instead of chopping – it blends right in and adds flavor without those harsh raw chunks.
- Let the macaroni cool fully before mixing, or it’ll soak up the dressing too fast and turn kind of heavy and sticky.
- Don’t skip the apple cider vinegar – it gives that tangy little kick and keeps the mayo from feeling too rich.
- Chill the salad for at least an hour before serving – it gives everything time to settle and taste even better.
- Making it ahead? Save a spoonful of dressing to stir in later – it freshens it right up before serving.
Ingredients needed
Here’s what you’ll need to make this creamy Hawaiian macaroni salad at home. The full measurements are listed further down in the recipe card.
- Elbow macaroni: choose any shape of pasta, but I recommend short-shaped pasta for pasta salads, so something like bow tie will also work.
- Apple cider vinegar: White vinegar or rice vinegar will do in a pinch.
- Carrots: Shred your own because you want the fine-shredded carrots, not the store-bought version.
- Celery: finely chopped
- Sweet yellow onion: In a pinch, if you have the purple/red onion, you can use that instead.
- Mayonnaise: There are many good, healthier mayos out there these days, so just use your favorite.
- Milk: or any unsweetened milk alternative like almond or oat milk
- Kosher salt & ground black pepper
Variations
Once you’ve mastered the classic version, it’s fun to switch things up! Here are a few easy ways to put your own twist on Hawaiian mac salad:
- Add chopped boiled eggs for extra protein and richness – it turns the salad into more of a meal.
- Stir in green onions if you want a little fresh bite and a pop of color.
- Mix in a dash of hot sauce or a pinch of cayenne for a subtle kick.
- Use whole wheat macaroni to make it a bit more wholesome without losing that classic feel.
- Toss in crispy bacon for a salty, smoky crunch. Not traditional, but honestly? It works so well.
- Mix in diced ham, shredded rotisserie chicken, or grilled spam to make it heartier while still feeling island-inspired.
How to make Hawaiian Macaroni Salad
This recipe is super straightforward and comes together in just four easy steps:
1️⃣ Cook the Pasta
Cook the elbow macaroni in salted water according to package instructions. Drain and rinse under cold water, then transfer to a large bowl. Add apple cider vinegar while it’s still slightly warm and let it cool completely.
✏️ I recommend rinsing the pasta in cold water to stop the cooking process. Also, you do not want to overcook the pasta.
2️⃣ Make the Dressing
In a separate bowl or measuring jug, whisk together the mayonnaise and milk until smooth and creamy.
✏️ I do recommend full-fat mayo. Light would work too or avocado oil mayo. If you want to make it really healthy, you can swap the mayo with yogurt, but the flavor profile will change. Any milk of your choice will work here as well.
3️⃣ Assemble the salad
Once the pasta is fully cooled, assemble the salad in a large bowl. Add the grated carrots, chopped celery, grated onions, and pasta to the bowl.
✏️ If you want to add other veggies, you can during this step.
4️⃣ Mix in the dressing
Pour the mayo dressing over the pasta and veggies. Toss everything together until evenly coated. Season with salt and pepper to taste, cover, and chill until ready to serve.
✏️ I do recommend chilling this a bit. You can make this a few hours ahead and just store it in the fridge.
Common Questions
It probably just needs a little balance. If you went heavy on the vinegar, no worries – just stir in a bit more mayo or even a tiny pinch of sugar to mellow things out.
Totally! Some people like just a touch of sweetness in their mac salad. I don’t usually add it, but if you like that vibe, go ahead and mix in a teaspoon or so.
Elbow macaroni is the classic, but yes, you can switch it up. Small shapes like shells or ditalini work great, just make sure they’re cooked all the way so they soak up the dressing nicely.
I like to use a fine grater or microplane so it practically melts into the salad. It adds flavor without any harsh raw bites.
Sure! A little finely chopped green onion, celery, or even some peas can be a nice touch. Just don’t go overboard – you want to keep that classic creamy texture front and center.
Hawaiian Mac Salad
Ingredients
- 12 ounces elbow pasta, any short pasta works, Gluten-free will work too
- Kosher salt and black pepper, to taste
- 2 tablespoons apple cider vinegar
- 2 carrots, shredded
- 3 sticks celery, finely chopped
- 1 medium sweet yellow onion, grated
- 2 cups mayonnaise
- 1/4 cup milk, any milk of choice
Instructions
- Cook the 12 ounces elbow pasta in salted water according to package instructions. Drain and rinse under cold water, then transfer to a large bowl. Add 2 tablespoons apple cider vinegar while it’s still slightly warm and let it cool completely.
- In a separate bowl or measuring cup, whisk together the 2 cups mayonnaise and 1/4 cup milk until smooth and creamy.
- Once the pasta is fully cooled, add the grated 2 carrots, chopped 3 sticks celery, and 1 medium sweet yellow onion (grated) to the bowl.
- Pour the mayo dressing over the pasta and veggies.
- Toss everything together until evenly coated. Season with Kosher salt and black pepper to taste, cover, and chill until ready to serve.
Notes
- Serving size: 1 cup. It serves 8 as a side and 6 as a main dish.
- Use full-fat mayonnaise for the creamiest texture – low-fat or whipped mayo will work too, but won’t be as thick as we want it to be.
- Grate the onion finely so it blends into the salad without leaving harsh raw bites.
- Let the macaroni cool fully before mixing to avoid the dressing soaking in too quickly and making the salad dry.
- Apple cider vinegar is key for that signature tang – don’t skip it!
- You can use any unsweetened milk: almond, oat, or dairy all work well.
- Want to prep ahead? Save a spoonful of the dressing to stir in just before serving to freshen up the texture.
- Elbow macaroni is traditional, but small pasta shapes like shells or ditalini are fine too. Just cook them until tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storing Recommendations
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days. This salad isn’t freezer-friendly, as the mayo-based dressing doesn’t hold up well after thawing.
- To refresh or re-serve: Stir in a splash of milk or an extra spoonful of mayo if it looks a little dry after chilling. Serve cold – no reheating needed!
More pasta salads
- Southwest Pasta Salad
- Mediterranean Pasta Salad
- Chicken Pasta Salad
- Shrimp Pasta Salad
- Caprese Pasta Salad
- Taco Pasta Salad
- Chicken Caesar Pasta Salad
You may also like
- Kung Pao Beef
- Peanut Butter Protein Balls
- Greek Yogurt Chocolate Chip Muffins
- Tortilla Egg Bake
- Terrayi Turkey Meatballs
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
