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A large bowl of hawaiian mac salad with vibrant colors and creamy texture.
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Hawaiian Mac Salad

Creamy, tangy, and so satisfying, this Hawaiian Mac Salad is the perfect easy side dish for BBQs, meal prep, or your next potluck!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 8
Author: Rena

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.
    Apple cider vinegar being poured over freshly cooked elbow macaroni in a white bowl.
  • In a separate bowl or measuring cup, whisk together the 2 cups mayonnaise and 1/4 cup milk until smooth and creamy.
    Hand whisking together mayonnaise and milk in a glass measuring cup, with chopped celery, onion, and cooked macaroni nearby.
  • 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.
    Elbow macaroni topped with grated carrot, chopped celery, and grated onion, ready for mixing.
  • Pour the mayo dressing over the pasta and veggies.
    Pouring the mayo and milk dressing over the chopped veggies and macaroni in a mixing bowl.
  • Toss everything together until evenly coated. Season with Kosher salt and black pepper to taste, cover, and chill until ready to serve.
    A large bowl of completed mac salad with vibrant colors and creamy texture, perfect for a family meal.

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

Calories: 563kcal | Carbohydrates: 37g | Protein: 7g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 377mg | Potassium: 221mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2599IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg