Recipe

Hawaiian Macaroni Salad

Ultra creamy, tangy, lightly sweet macaroni salad with tender pasta and the familiar carrot and onion combo. The kind of side dish that disappears fast at any cookout.

By Matt Campbell

•

4.8

A creamy scoop of Hawaiian macaroni salad served in a white bowl on a bright kitchen table, with visible grated carrot and a glossy mayo dressing

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Hawaiian macaroni salad is not trying to be a deli counter pasta salad with lots of sharp crunch. This one is soft, creamy, and a little tangy, the side dish that makes a plate lunch feel complete. It is the quiet hero next to smoky grilled chicken, salty spam musubi, or anything coming off a backyard grill.

The whole vibe is simple: cook the macaroni a touch past al dente, hit it with a quick vinegar and sugar splash while it is still warm, then fold in a rich mayo dressing that clings to every curve. Add grated carrot for sweetness and that classic look, plus a little onion for bite. That is it. Low drama, high comfort.

A tidy lineup of ingredients for Hawaiian macaroni salad on a bright kitchen counter, including elbow macaroni, mayonnaise, milk, vinegar, sugar, carrots, and onions

Why It Works

Tender, not bouncy pasta: Cooking the elbows a little longer helps them soak up dressing and turn plush.
Flavor goes in early: A warm vinegar and sugar toss helps the pasta absorb flavor early, before the mayo goes in.
Extra creamy dressing: A splash of milk loosens the mayo so it coats evenly and stays silky after chilling.
Make-ahead magic: After a rest in the fridge, the flavors settle and the texture becomes peak Hawaiian-style.

Warm elbow macaroni being tossed in a mixing bowl with a light vinegar mixture, a spoon mid-stir

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. This salad is best after at least 2 hours of chilling, and it is still great on day two.

Refresh before serving: Macaroni drinks up dressing as it sits. Stir in 1 to 3 tablespoons milk (or a spoonful of mayo) until creamy again. Taste and add a pinch of salt if needed.

Food safety note: Keep it cold. If it is sitting out at a picnic, follow the 2 hour rule, or 1 hour if it is above 90°F (32°C).

Common Questions

Why is Hawaiian macaroni salad so creamy?

Two big reasons: the pasta is cooked a little longer so it absorbs more dressing, and the mayo gets loosened with a splash of milk so it coats everything like a silky sauce instead of a heavy paste.

Do I have to overcook the macaroni?

You do not have to, but it is the classic move. Cook it 1 to 2 minutes past the box directions (for most elbow macaroni, that usually lands around 9 to 11 minutes total). The final salad should be tender and cohesive, not firm and springy.

What kind of mayonnaise works best?

Use a full-fat mayo you genuinely like the taste of. This is a mayo-forward salad, so the flavor matters. If you want a more local-style vibe, some people use a slightly sweeter mayo, but standard mayo works great.

Can I add tuna, ham, or eggs?

Totally. For a heartier version, fold in 1 drained can of tuna, 1 cup diced ham, or 2 chopped hard-boiled eggs. Keep the add-ins modest so the salad stays creamy and not chunky.

Can I make it the night before?

Yes, and I recommend it. Make it up to 24 hours ahead. Before serving, stir and loosen with a splash of milk if it tightened up.

Hawaiian macaroni salad stored in a clear airtight container in a refrigerator, showing a creamy texture with grated carrot

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large mixing bowl
Box grater (for carrot)
Chef's knife and cutting board
Measuring cups and spoons
Rubber spatula or large spoon

The first time I really understood Hawaiian macaroni salad, it was next to a pile of rice and something hot off the grill. I expected crunch and sharpness, like the pasta salads I grew up with. Instead, it was soft, creamy, and weirdly perfect. It tastes like someone made comfort food on purpose. Now it is the side I make when I want everyone to relax and go back for seconds, even the people who swear they are “not a mayo person.”

Hawaiian Macaroni Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 2 hours 25 minutes

Servings 8 servings

Ingredients

1 pound elbow macaroni
1/4 cup apple cider vinegar
1 tablespoon granulated sugar
1 1/2 cups mayonnaise (full-fat)
1/3 cup milk, plus more as needed
2 tablespoons sour cream (optional, for extra tang)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon Dijon mustard (optional, subtle boost)
1 cup grated carrot (about 2 medium carrots)
1/3 cup finely grated or very finely diced yellow onion
2 celery stalks, finely diced (optional, not traditional but good)

Optional toppings: sliced green onions, a pinch of paprika, or extra black pepper.

Dairy-free note: To skip dairy, use unsweetened plain plant milk (or a splash of water) in place of the milk. The salad will still be creamy, just a touch less rich.

Yield note: Makes about 10 to 11 cups (enough for about 8 side servings).

Instructions

Boil the macaroni until extra tender. Bring a large pot of water to a boil and salt it well (a good starting point is about 1 to 2 tablespoons kosher salt for a large pot). Add the elbow macaroni and cook 1 to 2 minutes past the package directions, usually about 9 to 11 minutes total. You want it tender, not mush, but definitely not al dente.
Drain and cool briefly. Drain in a colander and rinse quickly with cool water for just a few seconds to stop the cooking. Shake the colander well and let the pasta drain thoroughly so the salad does not get watery.
Season the warm pasta. While the macaroni is still a little warm, transfer it to a large mixing bowl. In a small bowl, stir together the apple cider vinegar and sugar until mostly dissolved. (A few grains of sugar are fine, they will melt into the warm pasta.) Pour it over the macaroni and toss. Let it sit 10 minutes to soak in and start building flavor early.
Make the dressing. In a separate bowl, whisk together the mayonnaise, milk, sour cream (if using), salt, pepper, and Dijon (if using) until smooth and pourable.
Add the mix-ins. Fold the grated carrot and onion into the macaroni. Add the dressing and stir gently until everything is evenly coated. If it looks too thick, add 1 tablespoon milk at a time until it turns creamy and loose.
Chill for best texture. Cover and refrigerate for at least 2 hours, or overnight. Before serving, stir and adjust with a splash of milk and a pinch of salt if needed.
Serve. Spoon into a bowl or onto a plate lunch style next to rice and your favorite main. Finish with green onions or a little extra pepper if you are feeling fancy.