Hawaiian Macaroni Salad

You know that macaroni salad at every Hawaiian plate lunch counter? The one swimming in mayo, slightly sweet, totally craveable? THIS is that one.

I tested a bunch of versions before I landed here. The trick is rinsing the pasta cold, letting it sit with cider vinegar for 15 minutes BEFORE the mayo goes in, and going heavier on the Hellmann’s than feels reasonable.

Shredded carrots for crunch and sweetness, a whisper of onion, and an overnight chill so the flavors get friendly. Eat it with anything off the grill. Or with a spoon at midnight. Your call.

Make-Ahead & Storage Tips

YES, this salad is BUILT for make-ahead (actually tastes BETTER the next day)…. here’s the deal:

• Make it 4 to 24 hours before serving for full flavor meld
• Store in airtight container in fridge for up to 3 days MAX
• Pasta sucks up moisture overnight, so STIR in 1-2 tbsp of milk before serving to restore that creamy texture
• Do NOT freeze… mayo-based salads break and turn into a sad, separated mess
• If prepping components early, keep shredded carrots and diced onion separate so they don’t get soggy and weird

Pro tip: hold back a little dressing when assembling… if the salad dries out too much in storage, fold in fresh mayo right before serving to bring it back to life!

How to Make Hawaiian Macaroni Salad in 4 Easy Steps!

Cook the macaroni in salted water until al dente, then drain and rinse with cold water to stop the cooking and wash off the excess starch.

Transfer to a large bowl and let it cool completely.

Mix in the shredded carrots, diced onion, and cider vinegar, then chill for 15 minutes so the pasta can soak up the flavors.

Whisk together the mayo, milk, sugar, and garlic powder until smooth, then season with salt and pepper.

Pour it over the macaroni mixture and stir until everything is evenly coated.

Cover and refrigerate for at least 4 hours, though overnight is even better!

More From the Kitchen

• Gluten Free Macaroni Salad
• Yogurt Macaroni Salad
• Hawaiian Pasta Salad with Tuna
• Hawaiian Pasta Salad with Pineapple
• Macaroni Salad with Celery
• Hawaiian Pasta Salad with Ham

Simple Hawaiian Macaroni Salad

Delicious Simple Hawaiian Macaroni Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 3 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 8 servings

Calories: 3650

Ingredients Method

Ingredients

  

For the salad base:

• 1 lb macaroni (I always use Barilla for the best al dente texture)
• 3 tbsp cider vinegar
• 2 carrots (finely shredded or grated)
• 1/4 cup onion

For the dressing and seasoning:

• 2.75 cups mayonnaise (I prefer Hellmann’s for that authentic creamy taste)
• 1/3 cup milk
• 3 tsp sugar
• 1/4 tsp garlic powder
• salt to taste
• pepper to taste (freshly ground preferred for more flavor)

Method

 

1. Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente—this is crucial for the right texture in the finished salad. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Transfer to a large mixing bowl and set aside to cool completely while you prepare the other components.
2. While the pasta cools, finely shred the carrots using a box grater or food processor, and finely dice the onion. Add the shredded carrots, diced onion, and cider vinegar to the cooled macaroni, stirring gently to combine. Let this mixture chill for 15 minutes—this allows the pasta to absorb the vinegar’s acidity, which brightens the overall flavor and prevents the final salad from tasting too heavy and mayo-forward. I find this step makes a real difference in balancing the richness of the mayo.
3. In a separate bowl, whisk together the mayonnaise, milk, sugar, and garlic powder until smooth and well combined. The milk thins the mayo to the right consistency and helps it coat the pasta evenly. Taste the dressing and adjust seasonings as needed—I like to add the salt and pepper now rather than at the end so the flavors integrate better throughout the salad.
4. Pour the creamy dressing over the macaroni mixture from Step 2 and stir gently until every piece of pasta is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight—this resting time allows the flavors to meld and the salad to develop its characteristic creamy, cohesive texture.
5. Remove the salad from the refrigerator and give it a good stir. If it seems too thick or the pasta has absorbed too much moisture, add a splash of milk (a tablespoon or two at a time) and stir until you reach the desired creamy consistency. Taste and adjust seasoning if needed, then serve chilled. The salad will keep well in the refrigerator for up to 3 days.