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Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad is a creamy, classic island-style side dish made with tender elbow macaroni, grated carrots, celery, onion, and a rich mayonnaise dressing. Inspired by the famous Hawaiian plate lunch, this easy make-ahead recipe is perfect for barbecues, potlucks, picnics, and family dinners. It's rich, tangy, and even better after chilling overnight.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time: 2 hours
Total Time 2 hours 27 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 1 pound 16 ounces elbow macaroni
  • 2 tablespoons apple cider vinegar
  • 1 large carrot finely grated
  • 2 celery stalks finely diced
  • ¼ cup finely grated yellow onion
  • 2 green onions thinly sliced (optional)
  • For the Dressing
  • 2 cups mayonnaise
  • ½ cup whole milk
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Optional Garnishes
  • Sliced green onions
  • Fresh parsley
  • Extra black pepper
  • Paprika

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook the elbow macaroni for 1–2 minutes longer than the package directions until very tender.
  3. Drain the pasta well and return it to the warm pot.
  4. Immediately drizzle the apple cider vinegar over the hot macaroni and stir gently. Let cool for about 10 minutes.
  5. In a large mixing bowl, whisk together the mayonnaise, milk, sugar, salt, and black pepper until smooth.
  6. Stir in the grated carrot, diced celery, and grated onion.
  7. Add the cooled macaroni to the dressing and mix until evenly coated.
  8. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
  9. Before serving, stir well. If needed, add a splash of milk to loosen the dressing.
  10. Garnish with sliced green onions, parsley, or a light sprinkle of paprika before serving.

Notes

Slightly overcook the pasta for the authentic Hawaiian-style texture.
Add the vinegar while the pasta is still warm so it absorbs the flavor.
Full-fat mayonnaise creates the richest and creamiest dressing.
Finely grate the vegetables so they blend smoothly into the salad.
This salad tastes even better the next day.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Stir before serving and add a little milk if the dressing has thickened.