Hawaiian Macaroni Salad
This Hawaiian Macaroni Salad recipe is made with classic simple ingredients for the perfect flavorful sweet, tangy and creamy macaroni salad. It is the simplicity of this salad that allows all the individual flavors to shine through and make it so popular. An Aloha State favorite traditional dish that is perfect to serve up at Easter, potlucks, and summer bbq cookouts.
Perfect side served with my chicken kabobs, bang bang chicken skewers, cheeseburger sliders, fried chicken recipe, barbecue chicken sliders and my Hawaiian roll ham and cheese sliders.
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Macaroni Hawaiian Salad
This Hawaiian Mac salad has a different flavor profile than macaroni salad it has a slightly sweet and tangy notes from the sugar and vinegar.
It is easy to change up and customize your way by adding your favorite ingredients to suit your tastes.
I love to serve this with Easter dinner with my yummy brown sugar ham, pineapple casserole, scalloped potatoes, creamy coleslaw and my favorite Paula Deen’s corn casserole!!
Hawaiian pasta salad is also terrific with my coconut shrimp recipe, Nashville hot honey chicken, salmon patties, chicken wraps with my pineapple dump cake for a quick dessert!!
Recipe Snapshot
QUCK & EASY: simple ingredients easy to throw together
PERFECT SIDE: balanced, refreshing macaroni salad
MAKE AHEAD: great to make the day before you need it
One of the favorite holiday, summer and bbq side salads
Hawaiian macaroni salad ingredients
- Elbow Pasta – elbow pasta is the traditional option but you can use any small pasta
- Mayonnaise – I used Hellmans Real mayonnaise since it has great classic flavor, I do not recommend swapping this for Miracle Whip or any other mayonnaise alternatives
- Milk – helps to thin out the dressing but keep it creamy substitute with coconut milk if you prefer
- Granulated Sugar – adds a slight amount of sweetness you can also use maple syrup
- Apple Cider Vinegar – I prefer apple cider vinegar but other alternatives are red wine vinegar and rice wine vinegar
- Salt and Black Pepper
- Carrots – shredded
- Celery – chopped I love adding celery for extra crunch and sweetness
- Onion – I used a yellow onion finely chopped, red or white onions can also be used
- Green Onions – chopped for the garnish is optional
Variations: Add in some salty cooked cubed ham and pineapple or spice it up with some cayenne pepper.
How to make Hawaiian macaroni salad
STEP ONE – Prepare pasta according to package directions.
STEP TWO – While pasta is cooking, prepare the dressing. In a mixing bowl, add the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper. Whisk together until smooth and no lumps remain. Set aside.
STEP THREE – Drain pasta and transfer to a large mixing bowl. Add the shredded carrots, celery, onions, and ham (if using). Pour the dressing in a stir until the pasta is evenly coated.
STEP FOUR – Cover salad and chill in the refrigerator for at least two hours or overnight. Garnish with green onions and serve cold.
Sandra’s Top Tips
- Do not overcook the pasta follow the package instructions
- There is no need to allow the pasta to cool before adding in the dressing as the warm pasta will better absorb all the flavors
- This salad is best served cold but you can serve it immediately if you prefer it warm
- Perfect to make it the day before and let it sit covered in the fridge overnight
- Adding in some ham is a prefect way to use any leftover ham from Easter, Thanksgiving and Christmas
- Do not let it sit out for longer than 2 hours or if it is outside on a hot day not for more than 1 hour for food safety
Storage instructions
Store using an airtight container in the fridge for up to 5 days.
Hawaiian Macaroni Salad
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
Description
This Hawaiian Macaroni Salad recipe is made with classic simple ingredients for the perfect tangy, sweet and creamy macaroni salad flavors. It is the simplicity of this salad that allows all the individual flavors to shine through and make it so popular. An Aloha State favorite traditional dish that is perfect to serve up at Easter, potlucks, and summer bbq cookouts.
Ingredients
2 cups elbow pasta, uncooked
1 cup mayonnaise
1/4 cup milk
1 teaspoon granulated sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded carrots
1 cup celery, finely chopped
1/2 cup yellow onion, finely chopped
(Optional) 1 cup ham, cubed
Green onions, roughly chopped (to garnish)
Instructions
- Prepare pasta according to package directions.
- While pasta is cooking, prepare the dressing. In a mixing bowl, add the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper. Whisk together until smooth and no lumps remain. Set aside.
- Drain pasta and transfer to a large mixing bowl. Add the shredded carrots, celery, onions, and ham (if using). Pour the dressing in a stir until the pasta is evenly coated.
- Cover salad and chill in the refrigerator for at least two hours or overnight. Garnish with green onions and serve cold.
Notes
Storage instructions:
Store using an airtight container in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Category: Salad
- Method: No Bake
- Cuisine: American
