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–+ servings
hawaiian macaroni salad in a white bowl

Hawaiian Macaroni Salad

5 from 1 vote
This is just like the Hawaiian Macaroni Salad that come on plate lunches with pulled pork or Teriyaki chicken! Not too sweet and packed with flavor, this is comfort food at its finest.
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 5 hours
Total Time 5 hours 30 minutes
Servings8 large servings (12 side dish servings)
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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

Nutrition

Calories: 638kcal, Carbohydrates: 47g, Protein: 9g, Fat: 46g, Saturated Fat: 8g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 32mg, Sodium: 668mg, Potassium: 226mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2688IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 1mg
Course: Salads
Cuisine: Hawaiian
Keyword: Hawaiian Macaroni Salad
Calories: 638kcal
Author: Kate Jones
Cost: $5
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