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Authentic Hawaiian Macaroni Salad Recipe (With Video!)

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Authentic Hawaiian Macaroni Salad is a delicious and unique pasta salad that’s generously dressed in a super creamy dressing that’s both a little tangy and a little sweet. This wonderful salad is totally addicting. Mahalo!

Authentic Hawaiian Macaroni Salad in a blue bowl with wooden serving fork and gumamela on the table

What is Authentic Hawaiian Macaroni Salad

Authentic Hawaiian macaroni salad is delicious.  In its simplicity, it has achieved something near perfection. That wonderful scoop of creamy pasta is amazing without a dense amount of extra ingredients.

Real Hawaiian mac salad is simple. Elbow macaroni, mayo, cider vinegar, carrots, sometimes celery, and salt/pepper are really the only necessary ingredients. This is the pure, practiced version. No crazy extra garnish. No meat. No potatoes. And no pineapple or ham.

Authentic Hawaiian Macaroni Salad is hard to come unless you’re actually in Hawaii. Because I love this so much, over the years I’ve worked to perfection my own recipe for this Hawaiian delicacy. Of course, I wanted my recipe to be comparable to l&l Hawaiian macaroni salad recipe and Ono Hawaiian macaroni salad recipe! I tried and tweaked a lot of different recipes. It’s funny, a recipe that seems so simple can actually be rather elusive to fine tune and achieve the subtleties inherent in its simplicity.

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How To Make Authentic Hawaiian Macaroni Salad

During my research phase, I looked for a Hawaiian Macaroni Salad Food Network showcased on Diners, Dives, and Drive-Ins. Unfortunately, their recipe wasn’t on the site. Then I tried Cook’s Illustrated Hawaiian Macaroni Salad. Wow, it was close, really close to the authentic taste I was looking for. It was a little heavy on the vinegar for what I was looking for and I liked a little more veggies, but it was the beginning of a beautiful thing for me!

What I Love Most About This Mac Salad

  • The unique tangy creamy dressing. 
  • The soft tender bite of the pasta–the texture is so different than any other pasta salad.
  • This salad is positively addicting!

Mainland Additions:

I know it’s controversial……….real controversial.

My family loves, I mean loves, a few mainland additions to this pasta salad. Frankly, I think it’s almost blasphemous to Hawaiian mac salad lovers, but that’s the truth of my situation. The good news is macaroni salad is an open canvas. Sometimes we might like to (or have to, because of familial pressure) depart from that authentic, pure version and do a mainland spin.

Of all the Hawaiian recipes, macaroni salad is probably the most flexible. This makes it a fun dish to make—it can be different every time you whip it up. I’ve included some of the standard additions in my recipe (vinegar and onions) but, honestly, you can try just about anything. While add-ins do depart from the authentic recipe, occasionally extra ingredients can make a delicious salad.

Try ham, pineapple, potatoes (Hawaiian macaroni potato salad is perhaps my favorite variation of the recipe), fresh crab, bay shrimp, tuna, barbeque chicken, Italian dressing, pickle juice… the list goes on and on.

Authentic Hawaiian Macaroni Salad in a blue bowl

Making this dish is always a balance to me. I want to respect the authenticity of the simpler dish (which is so, so good) while also allowing for some experimentation. Try it. Let me know what you think. If you find something you love, we’d love to hear from you! Post it in the comments to share with everyone. It’s fun to see what everyone likes!

Authentic Hawaiian Macaroni Salad in a blue bowl with wooden serving fork and a flower on the table

Recipe Notes For Hawaiian Macaroni Salad:

The Dressing: 

This is one of the key differences between Hawaiian macaroni salad and classic mainland macaroni salad.

Both styles of macaroni salad have a mayo-based dressing. But, in Hawaiian macaroni salad, the mayo is often thinned more with milk. (The other difference between the two is that the dressing is tossed with hot pasta. See below.) I’ve included a suggestion for the proportion of milk to mayo, but honestly, the ideal balance varies based on your preference. 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 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.

The Onions: 

I like a little yellow onion in my salad. If you choose to use onions in the recipe, try out a classic Hawaiian tip.

***Tip: Don’t chop or slice the onion, grate it. It should be almost liquid in consistency. This will allow the onion to mix better with the dressing instead of being left in chunks throughout your salad.

Authentic Hawaiian Macaroni Salad in a blue bowl

The Pasta: 

My recipe uses the authentic Hawaiian method of intentionally overcooking the pasta. Go ahead and let those noodles boil until they’re good and soft. “Fat” is what you want in your pasta. This is different than noodles for a classic macaroni salad, where you intentionally undercook the pasta to make it “al dente” or firm.

If you’d like to use al dente pasta in your Hawaiian macaroni salad, just note that this won’t have the same consistency or flavor. That al dente pasta won’t soak up the dressing as much as soft noodles, so it will be a significantly different dish.

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.  Across the board—L&L, Ono, Cook’s Illustrated, Food Network, everybody agrees—Hawaiian macaroni salad doesn’t come out right without the vinegar. The vinegar helps to make sure the finished dish isn’t dry, that the soft pasta stays moist and soaks up that wonderful dressing.

The Mayo: 

The mayo is a significant ingredient imparting a lot of flavor in this recipe so it has to be a good one. I use Best Foods (no endorsement!) and love the results. Do not—I repeat, do not—try substituting Miracle Whip in for the mayo. It’s too sweet and not even close to the right consistency for the dish.

Serving: 

Using the proportions listed in the ingredients list will yield a fairly large batch of the salad. This is perfect for potlucks or summer grilling.

I really recommend serving this salad with my Shoyu Chicken recipe. A Hawaiian plate dish usually consists of rice, macaroni salad, and sauced-up chicken. This is a really good combination because the creamy dressing mixes into both the rice and the meat, creating a succulent gooey-concoction.

Give it a try, you won’t be disappointed.

Authentic Hawaiian Macaroni Salad in a blue bowl with wooden serving fork and gumamela on the table

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.

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Hawaiian Macaroni Salad in a blue bowl with wooden serving fork and gumamela on the table
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Hawaiian Macaroni Salad

Hawaiian Macaroni Salad brings unique flavor to the table. The veggies & pasta are brought together by a super creamy dressing!
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Servings: 8
Author: Kathleen

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, salt and pepper. Set aside.
  • In a large pot, bring 4 quarts of water to a roiling bowl. Add pasta and 1 Tablespoon of salt to the water and cook the pasta for 15 minutes, until it's fat and very soft. Drain pasta and pour it back into the dried pasta pot. Pour vinegar 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, carrots, celery, (ham, pineapple, green onion~if using)  and the remaining milk and mayonnaise 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.

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: 30.6% | Vitamin C: 2% | Calcium: 9.5% | Iron: 6.8%
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Variations:

Macaroni Salad

Looking for a Macaroni Salad just like Grandma used to make! Delicious pasta with all the right goodies tossed in an extra creamy, thick dressing!

Hawaiian Pasta Salad

You can almost see the hula skirts swishing to the beat of the ukulele when you bite into this Hawaiian Pasta Salad. Served cold, the ham, pineapple, pasta, and veggies are complimented with a tangy, creamy dressing. Say ‘Aloha’ to deliciousness in every bite!

Hawaiian Potato Salad

Straight from the pineapple plantations in Hawaii, Hawaiian Potato Salad is a macaroni/potato salad mash-up that brings the best of both dishes and is topped with a generous amount of sweet but tangy dressing. Get ready to rethink potato salad!

More Favorite Salad Recipes?

Tortellini Salad – A tour of Mediterranean, infused with bold zesty, creamy, and tangy flavors!
Pea Salad – Little green gems lend beautiful color and texture to this delicious creamy salad.
7 Layer Salad – Beautiful fresh salad, loaded with texture and layer of flavor!
Antipasto Salad–  chock full of meat, cheese, olives, and pickled veggies for new textures and flavors in every bite
Mexican Corn Salad – The perfect mix of tangy, sweet, and savory tastes in a side dish!
Tuna Pasta Salad– where the chicken of the sea meets the salad of Southern gatherings! You’re gonna want another serving of this fresh and creamy pasta mix.
Creamy Cucumber Salad– Our creamy cucumber salad is the perfect blend of sweet, a little sour, and creamy! Crisp and tangy, the texture and flavors are absolutely fantastic!
Italian Pasta Salad – is potluck and picnic ready! Surprise your friends with a peppadew and pepperoncini juice dressing over a tangy penne salad.
Pasta Salad – This classic tri-colored spiral Pasta Salad is full of veggies, cheese, meat, and tons of flavor. The tangy vinaigrette coats every piece to perfection!
Chicken Pasta Salad – This isn’t a plain-Jane pasta salad! Tangy, creamy, & full of chicken, veggies, & pasta, Chicken Pasta Salad feeds a crowd. They’ll be lined up for seconds!

Looking for more Hawaiian Recipes?

Huli Huli Chicken– Our versatile and easy Huli Huli Chicken recipe is a delicious combination of Hawaiian inspired flavors of perfectly sweet, savory, and spicy marinade that will delight your taste buds and your dinner guests!

Shoyu Chicken is a succulent, tender chicken dish with highlights of aromatic flavors. Melts in your mouth as you experience tenderly cooked chicken like never before!

More Macaroni Recipes…

Pioneer Woman Mac and Cheese is so creamy and comforting, you’ll feel your worries melt away with every bite. Perfect as a side dish or main course!
Southern Macaroni Salad – Get ready for a blast from the past! This crazy creamy, sweet and tangy classic Southern Macaroni Salad is just like Grandma’s!
Macaroni and Cheese -extreme – a buttery golden breadcrumb crust top coupled with a rich, gooey inside and three different cheeses.

 

This Loaded Version of Hawaiian Macaroni Salad is a delicious and unique pasta salad that's generously dressed in a super creamy dressing that's both a little tangy and a little sweet. This wonderful salad is loaded with mainland goodies totally addicting. Mahalo!

Source: Gonna Want Seconds

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Comments

  1. 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!

    Reply

    • 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 🙁

      Reply

    • 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

      Reply

  4. 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.

    Reply

  5. This mac salad is SOOO good! I’ve tried other “Hawaiian” mac salad recipes and none tasted as authentic as this one! I paired it with sticky rice and kalua pork and it was perfect! Thank you for a great recipe!

    Reply

    • Wow, Jen! You paired this macaroni salad so perfectly with sticky rice and pork! I wish I know how to do those two 🙂 Thank you, I’m so happy you like this recipe!

      Reply

  6. I lived in Kihei for two years and this recipe is EXACTLY like the macaroni salad I’d eat at the little hot plate food stands they had on Maui. Thanks so much!

    Reply

  7. The instructions state to refrigerate for at least one hour for up to two days. Does this mean the salad is only good for two days?

    Reply

  8. I’ve never hit the perfect mix for this salad, and we have been making “plate lunch” recipes for years being homesick for the Islands and am hoping the little tricks shared here help.

    Reply

  9. Made this tonight with pulled pork sandwiches. I was worried about all the liquid, but it’s so good and creamy! We have a Hawaiian restaurant that has the best Mac salad and this is the first that’s actually comparable! Great recipe!

    Reply

  12. Mahalo, been searching for a good Mac salad recipe for a long time! This one hits all the right taste bud notes, all the flavors are there as I remember from growing up in Hawaii. Made exactly as posted without any deviations and it was perfect. Of course this was served with white rice and teriyaki chicken. Ono!

    Reply

    • Hi Christine. Have you had this happen? Gosh, I’m at a loss. I make this all the time with this exact recipe and have never had this happen. 🙁

      Reply

      • This just happened to me too. Not sure why, could’ve the noodles been not cooked enough before adding the mixture? I’m hoping once it cools and I add the additional liquid it will smooth out.

        Reply

  15. Hi! I made this recipe for our potluck tomorrow and it came out tangy.. you really taste it in the pasta, is that how it’s supposed to be?? I don’t know what I did wrong, I followed everything, I felt like I put a lot of the vinegar, the mayo and milk combined is perfect though, love the creaminess. Would the tangy taste be less once it cools down??

    Reply

    • Hi Mari, yes, that is one of the signature characteristics of Authentic Hawaiian Salad. Our recipe actually has considerably less vinegar than many others do. The vinegar produces that “tangy” flavor. If you’d prefer a more “Classic Macaroni Salad” flavor, you can reduce the vinegar or try our Classic Mac Salad Recipe

      Reply

  17. Please help! I made this tonight and with the grated onion it is very pungent and even a tad bitter! It’s for a party tomorrow… will the onion calm down or should I make it over? Help!

    Reply

    • Hey KristinE. I would let it sit overnight and see if the flavor settles down and mellows a little. Honestly, I haven’t had that happen but onions can have a very different level of pungency. If you still think it’s too strong, I’d add a little more milk and possibly a little Greek yogurt. Greek yogurt will add a mild, sweet, neutral flavor to absorb and balance the onion.

      Reply

    • I agree…the grated onion was a bit overpowering. I will keep this recipe, as it is delicious and has a creamy texture, but I’ll cut back on the grated onion just a smidge. I also added some frozen peas…I enjoy the additional color and snap.

      Reply

      • Hey Bill. The peas are a great idea for color. I always have to add some green to every dish for that pretty color 🙂

        Reply

    • Hi Lisa. Yes because some of the juice from the pineapple might release overnight as it sits and it could change the consistency of the dressing. I hope you enjoy <3

      Reply

  19. I’m from Hawaii and I moved to the mainland eight years ago. However, for the longest time, I’ve been looking for a creamy mac salad recipe and I figured it must have had milk in it to make the salad creamy. The Korean fast food and Japanese Okazuyas in Hawaii always had creamy mac salads. I don’t put any meats in it, just the veggies. Your recipe was perfect and is a keeper! Mahalo!!

    Reply

    • I’m so happy to hear that Roberta! That really means a lot coming from someone from Hawaii <3 Thanks so much for sharing with us!!

      Reply

        • Hi Florence! Is it runny after sitting in the fridge for an hour? Hmmm. I have to tell you, compared to my Classic Macaroni Salad, which has a really thick creamy dressing, this dressing is on the thinner side. It should absorb and be well dressed but it’s a different type of dressing. The longer it sits in the fridge more of the dressing will be absorbed. I hope this helps. If not let me know <3

          Reply

    • Hi Celeste, I would say 12-14. If you do serve it for a lunch plate, please come back and tell us about your lunch <3

      Reply

  21. So, I’m going to be honest here and say that I was REALLY skeptical when I finished this recipe before chilling. It just tasted like mayo and pasta. But, after letting it chill overnight….wow, it’s delicious! Those flavors MUST have time to mix and mingle…it was a big hit at the tailgate. I’ll be making this again.

    Reply

  22. Made this today and served it with chicken katsu and white rice. I used bacon instead of ham. It was fantastic!
    Thanks for the awesome recipe.

    Reply

  23. Kathleen this looks and sounds AMAZING! Totally agree with you, ham is much better than spam. As always another winning recipe I can’t wait to try! THANK YOU!

    Reply

    • Hey Gloria. Well, honestly because I like the taste of ham a little better 😉 Feel free to use whichever you prefer!

      Reply

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