If you’ve ever wanted to bring a burst of sunshine and aloha spirit to your table, this Hawaiian Macaroni Salad Recipe is an absolute must-try. It’s creamy, tangy, and just the right amount of sweet, with simple ingredients that create a delightful harmony of flavors and textures. Perfect for barbecues, potlucks, or a comforting side dish anytime, this salad combines velvety mayo, tender elbow macaroni, crisp veggies, and sweet pineapple in a way that’s both nostalgic and irresistibly fresh.
Ingredients You’ll Need
All you need for this Hawaiian Macaroni Salad Recipe are straightforward, easily accessible ingredients that come together effortlessly to build that luscious texture and bright, inviting flavor. Each item plays a special role, from the creamy base to the crunchy mix-ins and the touch of sweetness that makes this salad truly unique.
- 2 cups elbow macaroni: The classic pasta shape holds the creamy dressing beautifully and offers a perfect bite every time.
- 1 cup mayonnaise: Provides the rich and creamy foundation that coats every ingredient with indulgence.
- 1/4 cup milk: Thins the mayo just enough to make the salad perfectly saucy without being runny.
- 1 tablespoon apple cider vinegar: Adds a subtle tang that brightens the whole dish and balances the creamy mayo.
- 1 tablespoon sugar: Brings a kiss of sweetness to complement the tang and savory elements.
- 1/4 cup grated carrots: Adds a natural crunch and a vibrant pop of color to keep things lively.
- 1/4 cup finely chopped celery: Provides refreshing crispness and texture contrast, elevating the salad’s veggie goodness.
- 1/4 cup diced pineapple: Fresh or drained canned pineapple bursts with tropical sweetness and a hint of acidity that’s signature to this version.
- Salt and pepper, to taste: Essential seasonings to bring all the flavors into perfect harmony.
- 1 tablespoon Dijon mustard (optional): Offers a gentle tang and complexity that some love for an extra flavor kick.
- 1/4 cup chopped green onions (optional): A fresh, oniony crunch as a final garnish that brightens the look and taste.
How to Make Hawaiian Macaroni Salad Recipe
Step 1: Cook and cool the macaroni
Start by cooking the elbow macaroni exactly as the package directs until it’s tender yet firm to the bite. Then, drain it well and rinse under cold water to stop cooking and cool it down, which prevents the pasta from sticking and helps maintain the perfect texture for the salad.
Step 2: Prepare the dressing
In a large mixing bowl, combine the mayonnaise, milk, apple cider vinegar, sugar, and Dijon mustard if you choose to add it. Whisk these ingredients together until completely smooth and creamy. If the dressing feels too thick, add a splash more milk to reach your ideal consistency that easily coats every bite.
Step 3: Combine the salad ingredients
Gently fold in the cooled macaroni along with the grated carrots, chopped celery, and diced pineapple. This is where the salad really starts to come to life with color and texture—you want to mix carefully to avoid breaking up the pasta while ensuring the dressing wraps around everything evenly.
Step 4: Season to perfection
Sprinkle salt and pepper over the salad, tasting as you go. The right seasoning will enhance the sweetness of the pineapple and the tangy dressing, bringing all the elements together in a lovely balance.
Step 5: Chill and let flavors meld
Refrigerate the salad for at least two hours, but overnight is best. This resting time lets the flavors become friends, mingling in the fridge to develop the distinct, comforting richness that makes Hawaiian Macaroni Salad Recipe so beloved.
Step 6: Garnish before serving
Just before serving, give the salad a gentle stir and sprinkle chopped green onions on top if you like a touch of fresh, sharp crunch to finish it off. It’s a simple step that elevates the final presentation and taste.
How to Serve Hawaiian Macaroni Salad Recipe
Garnishes
Fresh green onions are a classic way to add a subtle zing and fresh green color. You can also add a few chopped parsley leaves or a tiny sprinkle of smoked paprika for a slightly smoky, colorful twist that makes your dish pop visually and flavor-wise.
Side Dishes
This macaroni salad pairs beautifully with grilled meats like kalua pork, chicken skewers, or even fish for a true Hawaiian plate lunch vibe. It’s also fantastic alongside burgers, hot dogs, or as part of a picnic spread where its creamy texture offers a refreshing contrast to smoky or spicy mains.
Creative Ways to Present
Try serving it in individual mini pineapple bowls for a festive tropical touch, or layer it with a sprinkle of toasted coconut flakes on top for unexpected texture and flair. This Hawaiian Macaroni Salad Recipe also shines as a filling for lettuce wraps, turning it into fun, bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian macaroni salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because the flavors deepen over time, you might find it tastes even better the next day. Just give it a good stir before serving to redistribute the dressing.
Freezing
Freezing is not recommended for this macaroni salad as the mayonnaise and fresh veggies don’t hold up well after thawing, leading to a watery and separated texture. It’s best enjoyed fresh within a few days after making.
Reheating
This dish is served cold or at room temperature, so no reheating is needed. If you prefer, take the salad out of the fridge about 20 minutes before serving to soften it slightly and let the flavors open up.
FAQs
Can I use a different type of pasta in this Hawaiian Macaroni Salad Recipe?
Absolutely! While elbow macaroni is traditional, small shells, mini rotini, or even ditalini work wonderfully since they hold the dressing well and provide similar texture.
Is there a way to make this salad lighter or healthier?
You can lighten it up by using a mayonnaise substitute like Greek yogurt or a lighter mayo blend. You might also add extra veggies like bell peppers or cucumbers for more crunch and nutrients.
Can this salad be made vegan?
Yes! Swap out the mayonnaise for a vegan mayo and use plant-based milk. Make sure to check the other ingredients for any animal-based additives, and you’re good to go.
What’s the best way to keep the salad from getting soggy?
Be sure to drain pasta and pineapple thoroughly and chop veggies finely. Refrigerate the salad uncovered for 10-15 minutes before covering to help excess moisture evaporate, then cover and chill.
Can I prepare this Hawaiian Macaroni Salad Recipe in advance for a party?
Definitely. In fact, making it the day before helps all the flavors develop beautifully. Just give it a stir and freshen up the garnish right before serving.
Final Thoughts
This Hawaiian Macaroni Salad Recipe is one of those rare dishes that feels like a warm hug from the islands, no matter where you are. It’s creamy, sweet, tangy, and vibrant all at once, making it a true crowd-pleaser. I encourage you to whip up a batch and share it with friends and family — it’s sure to become a beloved staple at your gatherings, bringing a little aloha to every bite.
Print
Hawaiian Macaroni Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
This Hawaiian Macaroni Salad is a creamy, tangy, and refreshing side dish perfect for any luau or picnic. Made with tender elbow macaroni, crisp vegetables, pineapple chunks, and a smooth dressing of mayonnaise, apple cider vinegar, and a touch of sugar, it offers a delightful balance of flavors and textures. Chilled to meld the flavors, this salad is a cherished classic in Hawaiian cuisine and pairs beautifully with grilled meats or seafood.
Ingredients
Salad Base
- 2 cups elbow macaroni (uncooked)
Dressing
- 1 cup mayonnaise
- 1/4 cup milk (or more to reach desired consistency)
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard (optional for tang)
Mix-ins
- 1/4 cup grated carrots
- 1/4 cup finely chopped celery
- 1/4 cup diced pineapple (drained, or fresh if preferred)
- Salt and pepper, to taste
Garnish
- 1/4 cup chopped green onions (optional for garnish)
Instructions
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain the cooked pasta and rinse it under cold water to stop the cooking process and cool it down. Let it drain completely.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, milk, apple cider vinegar, sugar, and Dijon mustard if using. Whisk thoroughly until the mixture is smooth and creamy. Add extra milk if you prefer a thinner dressing consistency.
- Combine ingredients: Add the cooled macaroni, grated carrots, chopped celery, and diced pineapple into the bowl with the dressing. Gently fold the mixture to ensure all the ingredients are evenly coated without breaking up the macaroni.
- Season the salad: Sprinkle salt and freshly ground black pepper into the salad according to your taste preference. Mix lightly to distribute the seasoning.
- Chill to meld flavors: Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours, ideally overnight, to allow the flavors to blend and the salad to chill thoroughly.
- Serve and garnish: Before serving, give the macaroni salad a good stir to recombine any settled dressing and ingredients. Garnish with chopped green onions if desired, adding a fresh and slightly sharp bite.
Notes
- Use fresh pineapple for a brighter flavor or canned pineapple for convenience; just ensure it is well-drained to avoid watering down the salad.
- Adjust milk quantity depending on the desired creaminess level of the dressing.
- Dijon mustard is optional but adds a pleasant tanginess to balance the sweetness.
- This salad tastes even better the next day, making it an excellent make-ahead dish.
- For a lighter version, substitute mayonnaise with low-fat mayonnaise or Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
