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This creamy Hawaiian macaroni salad is rich, tangy, and just a little bit sweet, with tender pasta and crisp veggies.
It’s the classic island-style side dish you’ll see at Hawaiian plate lunch spots, now easy to recreate at home.
Perfect for summer cookouts, potlucks, or casual weeknight dinners, it pairs beautifully with grilled meats or simple roasted chicken.
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Shred the carrot on the small holes of a box grater and finely dice the red onion and red bell pepper.
Set the vegetables aside so they are ready to stir in while the macaroni is still slightly warm.
Bring a large pot of salted water to a boil and cook the elbow macaroni until very tender, about 10 minutes.
Stir occasionally so the pasta cooks evenly and does not stick to the bottom of the pot.
Drain the macaroni, rinse briefly with cool water to stop cooking, then drain again very well.
In a large bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper.
Taste the dressing and add a pinch more salt, sugar, or vinegar if you want a stronger flavor.
Add the warm, well-drained macaroni to the bowl with the dressing and stir until every piece is lightly coated.
Let the dressed macaroni sit for about 5 minutes so it absorbs some of the creamy sauce.
Add the shredded carrot, red onion, and red bell pepper to the bowl and fold gently into the macaroni.
Make sure the vegetables are evenly distributed so every bite has a mix of color and texture.
Cover the bowl and chill the salad in the refrigerator for at least 1 hour, or up to overnight.
Before serving, give the salad a gentle stir and add a splash of milk if it seems a little dry.
Serve cold as a side dish with grilled meats, barbecue plates, or your favorite picnic spread.
| Energy | 476 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 32 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This creamy Hawaiian macaroni salad pairs beautifully with grilled teriyaki chicken, kalua pork, or simple burgers on the grill.
For a fun twist, sprinkle sliced green onions or toasted sesame seeds on top for color and a little extra flavor.
You can also stir in a handful of peas or sweet corn to add more color and a bit of sweetness.
These main dishes are a great match for this recipe.
Post your review and pictures below! ⬇︎ Thanks for your review!
Jennifer: I had never made this macaroni salad before I ate it at a cookout..delicious! got the recipe and made it the next day, tossed in some extra diced red pepper and a little more onion. Also, added a splash more milk and let it chill overnight for a creamy, really good side dish.
: Glad it turned out so creamy with your additions, Jennifer!
Grace, Lincoln: Simply delicious! Creamy and tangy and not too sweet! This is a new favorite in my house.
: So happy it’s a new favorite, Grace!
Eleanor, Houston: This was so creamy and so yummy! I made it for a family cookout and it was all gone before we even packed up! Will def be making this again!
: So happy it disappeared so fast at your cookout, Eleanor!
Please post your feedback and pictures here. We’d love to hear from you!
30 min
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