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Hawaiian-Inspired Macaroni Salad

This creamy Hawaiian-inspired macaroni salad is perfect for BBQs, picnics, and potlucks. A simple, homemade version that's customizable and more flavorful than store-bought options - essential for your next gathering!
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Course Side Dish
Cuisine Hawaiian
Servings 8 servings
Calories 350 kcal

Equipment

  • Large Bowl
  • Medium Bowl

Ingredients
  

Pasta

  • 1 pound elbow macaroni cooked slightly past al dente

Dressing Base

  • 2 cups mayonnaise preferably full-fat
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar or honey for natural alternative
  • 1 tablespoon Dijon mustard
  • salt to taste
  • black pepper to taste

Vegetables & Add-ins

  • 1 cup carrots shredded (about 2 medium)
  • 1/2 cup celery finely diced (about 2 stalks)
  • 1/4 cup red onion minced
  • 1/4 cup green onions chopped (white and green parts)
  • 2 tablespoons sweet relish optional
  • 2 hard-boiled eggs chopped (optional)

Instructions
 

  • Cook the elbow macaroni in heavily salted water for 1-2 minutes past al dente. Drain well but do not rinse.
  • While the pasta is still warm, toss it with the apple cider vinegar in a large bowl. Let sit for 5 minutes to absorb the flavors.
  • In a medium bowl, whisk together the mayonnaise, sugar, Dijon mustard, salt, and pepper until smooth and well combined.
  • Add the carrots, celery, red onion, green onions, and sweet relish (if using) to the pasta.
  • Pour the dressing over the mixture and stir gently until all ingredients are evenly coated. Fold in the chopped eggs if using.
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight to allow flavors to meld.
  • Stir gently before serving. If the salad seems dry, add a tablespoon of milk or additional mayonnaise to refresh the creaminess.

Notes

This Hawaiian-style macaroni salad intentionally uses pasta cooked slightly past al dente for authentic texture.
The warm pasta absorbs the vinegar for better flavor distribution.
For best results, make this salad at least 4 hours ahead of time or the day before serving.
Store in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSodium: 320mgFiber: 2g
Keyword Macaroni Salad, Hawaiian Macaroni Salad, Cold Pasta Salad, Potluck Recipe, BBQ Side
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