Name: Hawaiian Macaroni Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: Hawaiian
Ingredients: Kosher salt, to taste; 1/2 lb. elbow pasta; 1 c. mayonnaise; 1 tbsp. apple cider vinegar; 1 tsp. granulated sugar; 1/4 tsp. ground black pepper; 1 medium onion, grated (about 1/2 c.); 2 medium carrots, shredded (about 1/2 c.); 2 stalks celery, finely chopped (about 1/2 c.)

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Introduction

Hawaiian Macaroni Salad is a creamy, tangy side dish that’s a staple at Hawaiian barbecues and family gatherings. Featuring tender elbow pasta mixed with fresh vegetables and a flavorful dressing, it’s both simple and satisfying.

A wooden bowl filled with macaroni salad sits on a white marbled surface. The salad has three main layers: the bottom layer is pale yellow elbow macaroni coated in a creamy white dressing; the middle layer includes thin orange carrot strips mixed evenly throughout; the top layer contains small green celery pieces adding a fresh crunch. A silver spoon is partially visible inside the bowl on the left side. A few pieces of macaroni and carrot strips are scattered around the bowl on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
1/2 lb. elbow pasta

1 cup mayonnaise
1 tablespoon apple cider vinegar

1 teaspoon granulated sugar
1/4 teaspoon ground black pepper

1 medium onion, grated (about 1/2 cup)
2 medium carrots, shredded (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)

Instructions

Step 1: Bring a large pot of water to a boil and generously season with kosher salt. Add the elbow pasta and cook, stirring occasionally, until it is very just past al dente, about 2 minutes longer than the package instructions. Drain the pasta thoroughly.
Step 2: While the pasta is cooking, whisk together the mayonnaise, apple cider vinegar, granulated sugar, ground black pepper, and 1/2 teaspoon kosher salt in a large bowl. Using a rubber spatula, fold the drained pasta, grated onion, shredded carrots, and chopped celery into the dressing. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
Step 3: Before serving, let the salad sit at room temperature for about 20 minutes to soften the chill and bring out the flavors.

Tips & Variations

For extra creaminess, add a bit of whole milk or a dollop of sour cream to the dressing.
Use plain white vinegar instead of apple cider vinegar for a sharper taste.
Try adding diced pineapple or ham for a sweeter, more Hawaiian-inspired version.

Be careful not to overcook the pasta; slightly firmer pasta holds up better in the salad.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed chilled or at room temperature. Avoid freezing, as the texture will suffer.

How to Serve

A close-up view of a large wooden bowl filled with creamy macaroni salad, showing three main layers: the base layer of curved, pale yellow macaroni pasta, the middle layer of finely chopped light green celery pieces mixed evenly, and the top layer with thin, grated orange carrot strips scattered throughout, all coated in a glossy, smooth white mayonnaise dressing that gives a shiny texture. The bowl sits on a white marbled surface with a few macaroni pieces scattered around for a natural look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small shaped pasta like shells or rotini work well, but traditional elbow macaroni is classic for texture and bite.

How far ahead can I make this salad?

You can prepare the salad up to one day in advance and keep it refrigerated. Allow time for it to chill and the flavors to develop fully for the best taste.