Hawaiian Macaroni Salad
This Hawaiian macaroni salad recipe is perfect for hot summer days, church potlucks and the perfect side dish at any BBQ. Plus it only takes a few minutes to make! I love how creamy and tangy and slightly sweet this pasta salad is.
Servings: 8 -10
Calories: 492kcal
Ingredients
- 16 oz elbow macaroni
- 2 tbsp apple cider vinegar
- 2 cups mayonnaise
- ½ cup milk
- 1 tbsp sugar
- 1 cup shredded carrots
- ½ cup shredded onion
- 3 scallions thinly sliced
Instructions
- Cook the Macaroni:
Boil macaroni in salted water until very soft, about 1–2 minutes past al dente. Drain well. - Add Vinegar:
While pasta is still warm, toss with apple cider vinegar. Let cool for 10 minutes. - Mix the Dressing:
In a large bowl, whisk together mayonnaise, milk, and sugar until smooth. - Combine:
Add cooled macaroni, shredded carrots, onion, and scallions to the dressing. Mix well to coat evenly. - Chill:
Cover and refrigerate for at least 1 hour (preferably overnight) to let flavors meld. - Serve:
Stir before serving and enjoy this classic island-style side!
Notes
- Cook the pasta soft; Traditional Hawaiian mac salad uses very soft noodles, cook your macaroni slightly past al dente to absorb more dressing and give it the classic texture.
- Make it ahead: Hawaiian mac salad tastes best when chilled overnight, so it’s perfect for prepping the day before.