Summertime BBQ’s are a great time to break out pasta salad recipes, and Hawaiian macaroni salad is one of my favorites! This sweet and tangy macaroni salad is a classic dish that, like most pasta recipes, has many different variations.
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!
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What I Love About Hawaiian Macaroni Salad
This salad’s unique dressing and island flare make it stand out on any table. It’s a fun twist on traditional pasta salad. Here are a few more reasons I really love this salad:
- Its ultra creamy texture
- The bright colors
- The versatility to make it your own
Hawaiian Time 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.
Ingredient Notes
I used elbow macaroni 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.
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.
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!
Cooking Tips
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.
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.
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.
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.
Storing Tips
Keep refrigerated in a tightly sealed container. Be sure to follow proper food storage guidelines, and it will hold well for a couple of days.
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.
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!
Recipe Variations
One of the best things about pasta salads are the endless variations! Potatoes are one of the most common variations, but you’ve got a blank slate. Use what is in season and what you have on hand to make your own special version of Hawaiian macaroni salad.
- Chicken would work well and would turn out similar to Chicken Macaroni Salad. Eggs are another popular addition. I love to make macaroni salad with egg. I think the texture of the egg works so well with mayo based dressings. The yolks add to the overall creaminess of the dish.
- I think tuna would be an excellent option for this salad. Tuna Macaroni Salad is a favorite of mine, and this recipe would be a great base for a different twist on tuna pasta salad. Try stirring in a can of tuna next time you make it and let me know what you think!
- What can’t be improved by adding bacon? Bacon would go great in this salad. It’ll be very similar to a Bacon Ranch Pasta Salad or a BLT Pasta Salad. I wouldn’t do both ham and bacon because together they might overpower the dish.
Hawaiian Macaroni Salad
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.
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More Pasta Salad Recipes
I have so many delicious Pasta Salad Recipes! From Classic Mac Salad to a fun twist with dill pickle, there’s something here for everyone.
- Southern Macaroni Salad
- Classic Macaroni Salad
- Easy Macaroni Salad
- Greek Pasta Salad
- Dill Pickle Pasta Salad
Conclusion
Hawaiian Macaroni Salad is one of my all-time favorite recipes, and one that I make for my family time and time again. It’s creamy, delicious, and refreshing- a truly one of a kind taste! I know you’re going to love it as much as I do. Make sure you leave a comment below and let me know what you think!
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.
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!
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!
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!
Hi Sierra! You’re so welcome. Enjoy <3
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?
Hi Beverly, that is in reference to before serving. It will last properly stored for 3-5 days. <3
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.
Hi Michelle! I sure hope this recipe hits the right mix! <3
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!
Hey Susan. Sounds like a delicious combo! So happy you enjoyed the recipe <3
I halved this recipe. I’m saving it, because it turned out great! Thank you so much!
Thank you! So happy you liked this! I really love this too, one of my favorites! 🙂
Have you tried making the potato/mac salad? And if so, is there a big difference in the recipe?
Hi David, yes absolutely! I haven’t worked out the recipe 100% so, stayed tuned! It’s coming soon 🙂
Hi!! Made this salad – fantastico!! Delicioso!! The vinegar did the trick and used vegan mayo with green onion and celery!! 👍🤠🌹😘
Hey, Jan! I’m so glad you liked it. Love this dressing <3
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!
Oh, GH you made my day! Soooo happy you enjoyed <3
Hi there,
I’m visiting Maui right now. I had the best Mac salad last night and I’m so happy I found your recipe. I can’t wait to try it when I get home!
Kind regards,
Erin
Hey Erin! I hope you enjoy it and it brings you back to the islands!
How can I prevent the mayo mixture from curdling?
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. 🙁
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.
Hi Dominique. Oh no! I have no idea why this happened. 🙁
mix vinegar with noodles and letting cool for at least 10 mins should prevent curdling.
What about using a milk alternative~ almond or coconut milk?
Hey Cheryl, I’m not sure how that would affect the texture. It would definitely change the taste a bit.
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??
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
Cider vinager is that apple cider vinager?
Yes, exactly!
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!
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.
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.
Hey Bill. The peas are a great idea for color. I always have to add some green to every dish for that pretty color 🙂
I am making this tonight for tomorrow, shouldn’t the pineapple be added tomorrow?
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
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!!
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!!
I made it according to the recipe & it’s very runny will the macaroni soak up the liquid
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
How many servings does this make if you’re using it as a side for a lunch plate?
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
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.
So glad you like this Paula! Thanks for your comment. I love your input 🙂
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.
Chuck, you’re so welcome! Glad you enjoyed 🙂
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!
Thanks so much Lindsey!
If Hawaiian salad why ham not spam?
Hey Gloria. Well, honestly because I like the taste of ham a little better 😉 Feel free to use whichever you prefer!