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creamy Hawaiian macaroni salad recipe with mayonnaise dressing

Hawaiian Macaroni Salad

A creamy, comforting island-style macaroni salad made with tender pasta, a rich mayonnaise dressing, and a slightly sweet, tangy flavor. Perfect for BBQs, potlucks, and classic Hawaiian plate lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni
  • 2 tbsp apple cider vinegar
  • 1.5 cups mayonnaise
  • 0.25 cup whole milk
  • 1 tbsp sugar
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup shredded carrots
  • 0.25 cup finely chopped celery
  • 0.25 cup finely chopped onion

Equipment

  • large pot for cooking pasta
  • colander for draining pasta
  • mixing bowls
  • whisk
  • spoon or spatula

Method
 

  1. Cook the elbow macaroni in salted water until very soft, about 2–3 minutes past al dente. Drain well.
  2. While the pasta is still warm, toss it with apple cider vinegar and let it cool completely.
  3. In a separate bowl, whisk together mayonnaise, milk, sugar, salt, and pepper until smooth.
  4. Add cooled macaroni to the dressing and mix until fully coated.
  5. Stir in shredded carrots, celery, and onion.
  6. Cover and refrigerate for at least 1 hour to let the flavors blend.
  7. Before serving, stir and adjust seasoning if needed. Add a splash of milk if it thickens too much.

Notes

Cook the pasta extra soft for authentic Hawaiian texture. Toss vinegar with warm pasta so it absorbs better. Chill before serving for best flavor. Stir before serving and add a splash of milk if needed to restore creaminess.