If you’ve ever had the wildly popular, Hawaiian macaroni salad, while visiting the islands and want to recreate it at home, this is your recipe! This sweet and tangy macaroni salad is a classic dish from the Aloha state. It’s simple to make, and it always gets rave reviews.
The creaminess of this salad is amazing and really sets it apart. Be warned- they’re gonna want seconds! Let’s get cooking!
If you’re looking for a more traditional salad, try my classic macaroni salad or my Southern macaroni salad.
What Is Hawaiian Macaroni Salad?
A unique pasta salad that has a signature dressing that is deliciously tangy. It’s very different from its mainland cousin, the classic mac salad. It’s made with simple, easy-to-find, pantry ingredients. This salad’s unique dressing and island flare make it stand out on any table.
What I Love About Hawaiian Macaroni Salad
- Its ultra-creamy texture
- The bright colors
- The versatility to make it your own
Hawaiian Macaroni Salad Recipe Notes
You’ll be able to pull this fantastic salad recipe together with staples from your pantry. It comes together fairly quickly but tastes like it took ages!
- Dressing: Go ahead and use as much or as little milk as you like. If you want a dressing that has a more mayo-like flavor, use less milk. If you want a salad with a thinner dressing, use more milk.
- The only thing to be careful of is that you don’t let the dressing get too dense. If you choose not to include any milk at all, the macaroni salad probably won’t taste the same. This is because you want the pasta—cooked until soft—to literally soak up the dressing. That way each bite is infused with a wonderful creamy flavor. If the dressing is too dense, meaning you haven’t used enough milk, the pasta won’t be able to soak it up.
- Pasta: I used elbow pasta in keeping with tradition, but you can feel free to use whatever you have on hand! I prefer noodles with bends, twists, or grooves because they hold on to the dressing better. There are so many types of pasta. Experiment until you find the one you like best.
- Mayo: Make sure you use real mayo and not salad dressing spread like Miracle Whip. The salad dressing spreads have added sugar and flavorings that can impact the taste. I also suggest full-fat mayo and whole milk to maximize the creaminess of the dressing.
- Extras: This is a recipe for traditional Hawaiian macaroni salad without any of the extras that have become popular over the years. Like all pasta salads, feel free to add whatever you want to make it own. Beyond ham and pineapple, there are endless possibilities!
Tips
- Cooking Pasta: Unlike a lot of pasta salad recipes, you want to cook the pasta all the way until it is soft. This prepares the pasta to soak up a lot of dressing and deliciousness.
- Assembly: Pay particular attention to the assembling process. Vinegar first, then dressing, add the veggies, and more milk and mayo. This is the traditional method and has a big impact on the final product. It will be a bit soupy at first, but the pasta will soak it all up as it sits.
- Tossing When It’s Hot: Once your pasta is soft, drain it and immediately toss it with the vinegar. Tossing hot pasta with vinegar is the key to making sure those soft noodles can interact with the dressing right. The vinegar helps to make sure the finished dish isn’t dry, that the soft pasta stays moist and soaks up that wonderful dressing.
- Onion: Grate the onion or use a small food processor. The end result should be almost liquid onion. It makes a huge difference in dispersing the onion flavor throughout the dressing.
- Chilling Time: Make sure to leave adequate time for the salad to chill after assembly. The recipe says 1 hour, but that should really only be in a pinch. 2-4 hours is a solid amount of time for everything to settle and combine. If you have the time, letting the whole dish chill overnight is even better.
How To Make Hawaiian Macaroni Salad
- Mix the dressing ingredients.
- Pour the milk and mayo mixture onto the cooked pasta.
- Add the veggies and mix. Refrigerate.
- Serve.
See the full instructions below.
Storing + Freezing
- How Long Can You Keep This? This should keep for 2 days without losing its fresh taste and texture. If it seems a bit dry after it has been sitting, stir in a tablespoon or two of milk to loosen things up a bit! This salad is best if it gets a bit of time to rest before eating, so don’t worry about making it ahead of time. It holds up well!
- Can You Freeze This? Pasta Salads, in general, don’t freeze well, and the creamy, mayo-based dressing will separate if frozen. This salad tastes like it is fresh from the islands. All that delicious flavor and texture would be lost with freezing.
- Food Safety: If you’d like more info on food safety check out this link.
More Pasta Salad Recipes
Summertime BBQ’s are a great time to break out macaroni and pasta salad recipes. Here are more truly delicious salads for you to choose from!
- Greek Pasta Salad
- Pasta Salad with Italian Dressing
- Caesar Pasta Salad
- Shrimp Pasta Salad
- Pesto Pasta Salad
- Tuna Pasta Salad
Hawaiian Macaroni Salad
Hawaiian Macaroni Salad brings unique flavor to the table. The veggies & pasta are brought together by a super creamy dressing!
Servings: 8
Ingredients
- 2 cups whole milk divided
- 2 cups mayonnaise Divided
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound elbow macaroni
- 1/4 cup cider vinegar
- 1/4 cup yellow onion grated
- 1/2 cup carrot peeled and shredded
- 1/2 cup celery finely chopped
Optional Additions:
- 2 cups ham chopped
- 1-20 ounce can pineapple chunks drained
- 1/4 cup green onions sliced
Instructions
- In a small mixing bowl, whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar (1 tablespoon), salt (1 teaspoon), and black pepper (1/2 teaspoon). Set aside.
- In a large pot, bring 4 quarts of water to a roiling bowl. Add pasta (1 pound) and 1 tablespoon of salt to the water and cook the pasta for 15 minutes, until it's fat and very soft. Drain the pasta and pour it back into the dried pasta pot. Pour vinegar (1/4 cup) over pasta and stir until it's evenly distributed and absorbed. Pour pasta into a bowl and cool for 10 minutes. Add the milk and mayonnaise mixture and stir until evenly combined, then cool completely.
- Add the grated onions (1/4 cup), carrots (1/2 cup), celery (1/2 cup), (ham, pineapple, green onion~if using), and the remaining milk (1/2 cup) and mayonnaise (1 cup) to the pasta and mix until evenly distributed. Cover and refrigerate for at least 1 hour for up to 2 days. Adjust seasoning if necessary and serve.
Fans Also Made:
Notes
- Cooking Pasta: Unlike a lot of pasta salad recipes, you want to cook the pasta all the way until it is soft. This prepares the pasta to soak up a lot of dressing and deliciousness.
- Assembly: Pay particular attention to the assembling process. Vinegar first, then dressing, add the veggies, and more milk and mayo. This is the traditional method and has a big impact on the final product. It will be a bit soupy at first, but the pasta will soak it all up as it sits.
- Tossing When It’s Hot: Once your pasta is soft, drain it and immediately toss it with vinegar. Tossing hot pasta with vinegar is the key to making sure those soft noodles can interact with the dressing right. The vinegar helps to make sure the finished dish isn’t dry, that the soft pasta stays moist and soaks up that wonderful dressing.
- Onion: Grate the onion or use a small food processor. The end result should be almost liquid onion. It makes a huge difference in dispersing the onion flavor throughout the dressing.
- Chilling Time: Make sure to leave adequate time for the salad to chill after assembly. The recipe says 1 hour, but that should really only be in a pinch. 2-4 hours is a solid amount of time for everything to settle and combine. If you have the time, letting the whole dish chill overnight is even better.
Nutrition
Serving: 1/8 of the recipe | Calories: 769kcal | Carbohydrates: 59g | Protein: 18g | Fat: 51g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 1109mg | Potassium: 382mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1530IU | Vitamin C: 1.7mg | Calcium: 95mg | Iron: 1.2mg
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I went to high school on Maui and this recipe produces a very authentic Hawaiian-style macaroni salad, provided you do NOT add the ham or pineapple, which I have never seen on any macaroni salad in Hawaii (or at any Hawaiian restaurant outside of Hawaii). I feel like people outside of Hawaii just *think* that ham and pineapple make something “Hawaiian,” so that’s why the author added them as optional ingredients XD
I make this recipe EXACTLY as stated a day (or even 2) in advance and I mix it every few hours the first day I make it and then mix it a couple of times on the second day. This allows all the noodles to have a turn soaking up the milk/mayo mixture. Then I add the green onions just before serving.
I’ve made this recipe at least 6 times and it has always come out great and it is a HUGE winner at big potlucks or summer BBQs. I always make a double batch so I hopefully have a little left over. 🙂
Hey Sierra! Your review just made my day! Thank you for taking the time <3
Been making this the last 2 years and every time I make it, people ask me how. BEST mac salad of all time. It’s not overly sweet or overly creamy. It’s just PERFECT. Thank you for this recipe!!!
Yaaay, that’s amazing! Thank you so much for your positive feedback, Rachel! I’m so happy you’ve been making this for 2 years 🙂
I made this recipe exactly as written, and everyone loved it! They did go back for seconds! I’ve made it several times, now, and it is my go to recipe when grilling huli huli chicken and having guests over in the summer. Thank you so very much!!
Hi, Lisa! This salad and huli huli chicken are the perfect match! Thank you so much, and I’m happy it’s a hit! 🙂
We love this!! Delicious!
Thank you, Suzanne! Glad you like this 🙂
Love it truly traditional style Hawaiian Mac salad making it again today with kalua pig and rice muah
That’s perfect, Jc! Thank you!
We add 3 tablespoons brown sugar & 1/3 cup good apple cider vinegar because we like it a little more sweet & tangy. Wonderful recipe, addicting,!
I’m so happy you enjoyed it, Leslie! <3
Hi Kathleen, thanks for an interesting sounding recipe. I’ve never attempted making a macaroni salad like this and have some questions. Some people complained that the vinegar was too strong. Would rice wine vinegar be acceptable? How long after you add the milk/mayonnaise mixture do you wait before adding the vegetables? You said until it is cool…does that mean you put it in the fridge to cool or countertop? Is there a better estimate of time rather than saying until it is cool?
Hi Dianna. So, the thing about Hawaiian Macaroni Salad is that it does, indeed, have a strong vinegar flavor. I feel that the flavor is truly authentic and spot on so I wouldn’t change a thing. If you’re worried, maybe you should try a more Classic Macaroni Salad like this one or my Southern macaroni salad or Best Macaroni Salad
I noticed some people questioning the use of vinegar. I have a macaroni salad passed down from my grandfather, and instead of using vinegar I use fresh squeezed lemon juice. It gives it a very subtle tang.
Thank you Anne!
I just made the Hawaiian mac salad and decided to add 3 oz of tuna. Hubby lived in Maui for 23 years and loves Hawaiian Mac salad. I hope it turns out awesome. Wish me luck!
I made this following the recipe except I used GF macaroni in place of regular. It turned out delish! I wanted to share this for anyone needing a tasty GF salad. I don’t know if it tastes different using a regular mac but it is really good using GF.
Wow! So happy it worked well with the GF macaroni. Thanks for sharing <3
Most authentic amazing taste of home I’ve had. Thank you! I used heavy cream instead of milk and it made it SO creamy dreamy, I could barely wait for it to sit lol.
You’re welcome, Deb! 😀 So happy to hear you enjoyed it!
Made this recipe using Kewpie mayonnaise. (Found in Asian market), whole not homogenized milk, coconut sugar and red onion, finely finely diced. No other variation.
Knocked it outta the park delicious! This will be a side to smoked kalua pork and sticky rice for our Christmas dinner party.
Love your tweaks, Brian! ? So happy you liked this!
Will white vinegar work the same?
Hi Veronica. This recipe has a strong vinegar flavor and I worry the white vinegar will not be as nice as the cider vinegar. Hope that helps!
Made this for 4th of July bbq, was really great! My sister gave me the recipe, and she had subbed buttermilk instead of regular milk, and so I did the same (I had tried hers when she made it and it was so good I wanted it to be the same). I was a little worried that it may be too tangy with the vinegar and buttermilk, also it seems like a lot of dressing at first (like you think the macaroni won’t be able to absorb it all), but just follow the steps, and it comes out great. Everyone loved the salad, and it wasn’t too tangy, just really tasty. Haven’t tried it with regular milk, but I give it 5 stars with buttermilk (I didn’t add any of the extras, just the basic macaroni salad ingredients). Thanks for a great recipe!
Hi, Mark! It’s perfect for 4th of July! I’m glad it turned out perfectly! 🙂
Can this recipe be made successfully with gluten-free pasta? Like, for instance, with corn elbows?
I don’t think this is a recipe for gluten-free pasta. This salad uses a technique of cooking the pasta past al dente, until its softer that classic macaroni salad recipes. I don’t think the gluten-free pasta will hold up to this and still have a pleasant texture for the salad 🙁
Too much Vinegar! I would recommend cutting the vinegar in half.
Hey Caitlin. I appreciate your input! Everyone has their own preferences!! I have to say, however, that in order for this to be an “Authentic Hawaiian Macaroni Salad”, it needs to have this much vinegar. Maybe you’d prefer my Classic Macaroni Salad recipe <3
I made this at for a work pot luck and I got 5 requests for the recipe. I also used Kewpei mayonnaise and it was really fabulous.
Hey Eric. Yay! I’m so happy to hear this was such a hit for you!! 🙂
What additional ingredient did you add? I have a Hawaiian themed potluck to go to.