If you’ve visited Hawaii, you’ve probably had a plate lunch, which was probably served with Hawaiian Macaroni Salad. This recipe is not too sweet, quick and easy, and perfect for serving all summer long. Enjoy this with Kalua Pork or or these Bacon-Wrapped Teriyaki Chicken Skewers.
Ingredients Needed
- elbow macaroni – this is the shape traditionally used in Hawaiian Macaroni Salad, and is easily available. If you’d like to try a different shape, we’d recommend a twisty or shell-shaped pasta, like orecchiette, cavatelli, cavatappi, or fusilli.
- apple cider vinegar – we prefer murky organic apple cider vinegar, like Bragg’s
- carrots
- onion
- mayonnaise
- sour cream – we recommend full-fat in this recipe
- milk
- sugar
- kosher salt
- freshly ground black pepper to taste
- add-ins as desired – try peas, ham, celery, bell pepper, shredded or cubed cheddar, or 3 – 4 hard boiled eggs.
How to Make Hawaiian Macaroni Salad
- Cook the pasta according to package directions. Do not overcook; be sure to only cook the pasta to al dente.
- Prepare vegetables and dressing. Set aside.
- When the pasta is done cooking, drain. Do not rinse! Immediately transfer to a large food storage bowl.
- Add vegetables.
- Cool slightly; 15 – 20 minutes on the counter is great.
- Reserve some dressing in an airtight container, and drizzle the rest of the dressing over the pasta. If desired, add any mix-ins.
- Cover and refrigerate for at least 4-5 hours.
- Immediately before serving, add reserved dressing, and add extra seasonings if necessary.
Storage & Other Tips
- Store this salad in an airtight container in the fridge for 3 – 5 days.
- If the salad appears dry upon serving, stir in a splash of milk or additional mayonnaise to bring back its creamy texture. Allowing it to chill that long brings out its flavor and texture.
- You can prepare this salad up to 24 hours in advance.
- Remove the salad from the refrigerator about 10 minutes before serving to allow it to reach a slightly warmer temperature, bringing out its flavors.
The pasta continues to absorb moisture. Stir before serving and add a bit more dressing or milk to loosen it up.
Try peas, ham, celery, bell pepper, shredded or cubed cheddar, or 3 – 4 hard boiled eggs. We recommend keeping the add-ins minimal to preserve the classic Hawaiian flavor. Some people add pineapple to it, but we have found in our personal experience, it makes everything else in the salad taste a little bit “off”.
Yes. You can use light mayonnaise or a half mayo, half Greek yogurt mix. However, full-fat mayo gives the most authentic flavor and creamy consistency.
Always serve this salad chilled. It’s meant to be cool and creamy, especially when served alongside hot grilled meats or Hawaiian BBQ.
For this recipe, I typically use a red onion, as I want to draw attention to the color. (I do the same for burgers, sandwiches, and fajitas). If it’s something where the purple will look gross (such as caramelized onions, macaroni and cheese, or alfredo), then I use white. If it doesn’t matter, I use whatever I have on hand.
Hawaiian Macaroni Salad
Equipment
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons apple cider vinegar we prefer murky organic apple cider vinegar, like Bragg's
- 2 carrots peeled and grated
- ¼ cup onion grated
- 2 cups mayonnaise
- ½ cup sour cream we recommend full-fat for this recipe
- ¼ cup milk
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- mix-ins as desired: green peas, diced ham, shredded or cubed cheddar, celery, red bell pepper, hard boiled eggs see recipe notes for recommended amounts
Instructions
- In a large pot of boiling, salted water, cook the macaroni according to package directions (cook just to al dente…you don’t want to over cook this).
- While the pasta is cooking, make sure the vinegar, onion, and carrots are measured and prepared. Set aside. Whisk together mayonnaise, sour cream, milk, sugar, and salt. Set aside.
- When the pasta is done cooking, drain. Do not rinse! Immediately transfer to a large food storage bowl.
- While still hot, drizzle with apple cider vinegar and toss. Add onions and toss, then add the carrots. Allow to cool slightly (15-20 minutes on the counter).
- Reserve ⅓ cup of the dressing in an airtight container. Drizzle the remaining dressing over the pasta and toss to combine. If desired, add any mix-ins. Cover and refrigerate for at least 4-5 hours.
- Immediately before serving, add reserved dressing. Season with freshly ground black pepper and adjust seasonings if necessary.
Notes
Optional Mix-Ins
- 1 cup shelled peas
- 1 cup diced ham
- 1 cup shredded cheddar cheese or cheese cubes
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- green onions for garnish
- 3-4 chopped hard-boiled eggs
Questions & Reviews
How does this compare to Mo’ Bettahs? I’ve been in love with that Mac salad and haven’t found a close one yet.
Same style! I feel like theirs is pretty mayo heavy, so you might increase the mayo for a closer dupe.
Is this the recipe from the Hawaiian widow? I’ve never heard of mayo AND sour cream . . .
No, I lost touch with her. ????
Hi! Question for you! When a recipe calls for an onion but doesn’t specify what kind of onion, how do you choose which onion to use??
Also, I HATE cutting onions, would it be terrible to use the freeze dried ones?
Thanks for the recipe! I’m excited to try it!
If it’s for a salad or where I want to draw attention to the onions (like a burger, sandwich, fajitas, etc.), I typically go with red onions. If it’s something where the purple will look gross (caramelized onions, in macaroni and cheese or alfredo, etc.), then I use white. If it doesn’t matter, I use whatever I have on hand.
This sounds delicious! Do you have a pulled pork recipe to go with this to share?
Yes!! ???????????????? Feel free to add bbq sauce (or whatever). https://fit-over50.news/kalua-pork/%3C/a%3E%3C/p%3E
I’m just here to bear testimony of the awesomeness of that kalua pork recipe Kate shared. It has become my always, always, ALWAYS PEOPLE!, go-to pulled pork recipe. Make tacos, put it in a sandwich, slap on some sauce, mix it into pasta salad, eat it cold out of the container with a fork while standing in front of your open fridge, etc. I’ve done all of those things, and then some, and they all turned out delicious. It’s ridiculously easy to make, with the most minimal ingredients. We love it.
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When I saw the name of this salad, I thought for sure it would have pineapple in it. Would that make it too sweet?
Some people put it in there! I think it would be fine. I did serve this with pineapple and the pineapple I had made *everything* taste a little funny, not just the macaroni salad (it can do that sometimes). But you could for sure try it!
Dude. I have always loved you guys and you just increased that love one hundred fold by putting the recipe before the blog post. I just really really appreciate that. I mean I love the posts too! Don’t get me wrong! It just really made me happy to see the recipe first. I’m not sure why ???? Thank you!!! Can’t wait to make this! I’ve loved every single one of your recipes I’ve tried over the years, which is a LOT! ❤️
It’s annoying for us to have to scroll through everything, so I imagine it’s a million times worse for everyone else! ????????
There was a very similar recipe in an issue of Cook’s Country a few years ago, and it has become my family’s favorite. Ironically, I was just making it to go along with some ribs when I opened your post!
I haven’t seen that one, but I’ve seen a whole bunch of similar recipes floating around. We love it, though! Better this than 2 cups of sugar, haha!