Creamy Hawaiian Macaroni Salad
32 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
This is the creamy Hawaiian macaroni salad you know from island plate lunches, extra silky with a tangy-sweet kick that puts deli mac to shame.
Perfect for cookouts, potlucks, and anything off the grill, it chills like a champ and is properly seasoned so every bite is cool, crunchy, and never a bland mayo bomb.
Ingredients (8 servings)
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Ingredients:
- 1 lb elbow macaroni elbow macaroni 16 oz
- 1½ cups mayonnaise mayonnaise 12 fl oz
- ¼ cup whole milk whole milk 2 fl oz
- 2 Tbsp apple cider vinegar apple cider vinegar 1 fl oz
- 2 tsp granulated sugar granulated sugar
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 1 large carrot, shredded carrots 0.11 lb large
- ¼ cup red onions, finely diced red onions 0.08 lb
- ½ cup red bell peppers, finely diced red bell pepper 0.25 ct
How to Make Creamy Hawaiian Macaroni Salad
-
Salt and boil the pasta
Bring a large pot of water to a hard boil and salt it like the Atlantic, about 2 tablespoons kosher salt for 4 quarts water.
Add the elbow macaroni and cook 2 to 3 minutes past al dente so the pasta is very tender, about 11 to 13 minutes total depending on the brand.
Stir occasionally so nothing sticks and taste a piece to confirm it is soft all the way through.
-
Whisk the tangy soak
In a large bowl whisk together the milk, apple cider vinegar, sugar, salt, and black pepper until the sugar dissolves.
Reserve the mayonnaise for later so it does not thin out on hot pasta.
-
Dress the pasta while warm
Drain the pasta well but do not rinse so the dressing clings better.
Toss the hot pasta with the tangy milk mixture until every elbow is glossy and let it sit 10 minutes to absorb, stirring once or twice.
-
Fold in the first round of mayo
Stir in 1 cup of the mayonnaise until creamy and cohesive.
Taste and add a pinch more salt or pepper if needed; the dressing should taste slightly salty now because the chill will mute flavors later.
-
Prep the veg for clean crunch
Finely dice the red onion and bell pepper and shred the carrot on the small holes of a box grater.
If your onions are assertive, let them sit in a splash of vinegar for 5 minutes, then drain to mellow the bite.
-
Chill to set the texture
Fold in the carrot, red onion, and red bell pepper.
Cover and chill for at least 1 hour and up to overnight so the pasta fully hydrates and the flavors settle.
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Finish and serve
Right before serving, stir in the remaining 1/2 cup mayonnaise to bring back that glossy, luscious finish.
If it feels tight, loosen with a tablespoon of milk, taste again, and adjust salt and pepper like the boss you are.
Substitutions
- Mayonnaise -> Kewpie mayo or 50-50 Kewpie and regular mayo
- Kewpie brings extra umami and a silkier mouthfeel, giving you that plush deli-case texture without adding more sugar.
- Milk -> Evaporated milk
- Evaporated milk makes the dressing richer and more stable after chilling, keeping the salad creamy instead of drying out overnight.
- Apple cider vinegar -> Rice vinegar or dill pickle brine
- Rice vinegar gives a softer, rounder tang while dill pickle brine adds savory zip and a whisper of herby brightness that plays great with the sweet notes.
Tips
- Cook past al dente on purpose
- Hawaiian-style mac salad wants tender, almost plush elbows, because that texture soaks up dressing and gives the classic creamy bite.
- Season like you mean it
- Salt the pasta water aggressively and let the warm dressing taste a little salty before chilling, since cold dulls flavor and pasta keeps drinking it up.
- Dress in two phases
- Toss hot pasta with the milk and vinegar first to absorb, then add part of the mayo before chilling and the rest right before serving for a glossy finish.
- Mind the onion bite
- If your red onion is fiery, quick-macerate in a teaspoon of vinegar or rinse under cold water so it stays crisp without hijacking the salad.
- Chill time is not optional
- At least 1 hour in the fridge lets the elbows hydrate and the dressing thicken; the texture goes from good to legit irresistible.
- Texture control without watering down
- If the salad tightens in the fridge, loosen with a tablespoon of milk rather than more vinegar so you keep creaminess without thinning the flavor.
Nutrition Facts *
| Energy | 489 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 41 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My salad tastes bland after chilling. What happened?
- Cold mutes flavor and the pasta absorbed your seasoning. Salt the pasta water, season the warm dressing slightly on the salty side, and add a final pinch of salt and pepper after the last hit of mayo before serving.
- Why is my macaroni salad dry the next day?
- Pasta keeps drinking dressing. Reserve 1/2 cup of mayo to fold in right before serving and keep a tablespoon or two of milk on standby to loosen the texture if needed.
- Can I make it a day ahead?
- Yes, and it gets better. Mix as directed, chill overnight, then refresh with the reserved mayo and a splash of milk before serving to restore creaminess.
- Should I rinse the pasta?
- Skip it for this style. Not rinsing leaves a little surface starch so the dressing clings, giving you that thick, luscious coating.
- How do I keep the onion from overpowering the salad?
- Dice it fine and quick-soak in a little vinegar or cold water for 5 minutes, then drain well so you keep crunch and aroma without harshness.
- Can I add protein without ruining the vibe?
- Absolutely. Fold in flaked tuna, diced ham, or chopped hard-boiled eggs after chilling, then refresh with a spoon of mayo so the mix stays creamy.
Serving Suggestions
This plays nice with backyard classics like huli huli chicken or grilled teriyaki steak, and a sprinkle of furikake or sliced scallions gives a savory pop that makes every bite count.
For a spicy twist, fold in a spoon of pickled jalapenos or a dusting of paprika right before serving, and watch the creamy-sweet-tangy thing wake up with a little attitude.
More pairings:
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