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.
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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
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.
Jenn says
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!
Kathleen says
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!
Sierra says
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!
Kathleen says
Hi Sierra! You’re so welcome. Enjoy <3
Beverly says
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?
Kathleen says
Hi Beverly, that is in reference to before serving. It will last properly stored for 3-5 days. <3
Michelle Ehle says
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.
Kathleen says
Hi Michelle! I sure hope this recipe hits the right mix! <3
Susan D. Lundstrom says
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!
Kathleen says
Hey Susan. Sounds like a delicious combo! So happy you enjoyed the recipe <3
NTD says
I halved this recipe. I’m saving it, because it turned out great! Thank you so much!
Kathleen says
Thank you! So happy you liked this! I really love this too, one of my favorites! 🙂
David says
Have you tried making the potato/mac salad? And if so, is there a big difference in the recipe?
Kathleen says
Hi David, yes absolutely! I haven’t worked out the recipe 100% so, stayed tuned! It’s coming soon 🙂
Jan says
Hi!! Made this salad – fantastico!! Delicioso!! The vinegar did the trick and used vegan mayo with green onion and celery!! ????
Kathleen says
Hey, Jan! I’m so glad you liked it. Love this dressing <3
GH says
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!
Kathleen says
Oh, GH you made my day! Soooo happy you enjoyed <3
Erin says
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
Kathleen says
Hey Erin! I hope you enjoy it and it brings you back to the islands!
Christine says
How can I prevent the mayo mixture from curdling?
Kathleen says
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. 🙁
Dominique says
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.
Kathleen says
Hi Dominique. Oh no! I have no idea why this happened. 🙁
Champ Hoffman says
mix vinegar with noodles and letting cool for at least 10 mins should prevent curdling.
cheryl says
What about using a milk alternative~ almond or coconut milk?
Kathleen says
Hey Cheryl, I’m not sure how that would affect the texture. It would definitely change the taste a bit.
Mari r. says
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??
Kathleen says
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
Amber fox says
Cider vinager is that apple cider vinager?
Kathleen says
Yes, exactly!
KristinE says
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!
Kathleen says
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.
Bill S says
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.
Kathleen says
Hey Bill. The peas are a great idea for color. I always have to add some green to every dish for that pretty color 🙂
Lisa Garcia says
I am making this tonight for tomorrow, shouldn’t the pineapple be added tomorrow?
Kathleen says
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
Roberta Duncan says
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!!
Kathleen says
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!!
Florence Kelley says
I made it according to the recipe & it’s very runny will the macaroni soak up the liquid
Kathleen says
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
Celeste says
How many servings does this make if you’re using it as a side for a lunch plate?
Kathleen Smith says
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
Paula Salmon says
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.
Kathleen says
So glad you like this Paula! Thanks for your comment. I love your input 🙂
Chuck says
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.
Kathleen says
Chuck, you’re so welcome! Glad you enjoyed 🙂
Lindsey Boureston says
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!
Kathleen says
Thanks so much Lindsey!
Gloria Smith says
If Hawaiian salad why ham not spam?
Kathleen says
Hey Gloria. Well, honestly because I like the taste of ham a little better 😉 Feel free to use whichever you prefer!