I never knew a simple macaroni salad could steal the spotlight until this Hawaiian version hit the table. Creamy, tangy, and packed with island-style flavor, it is the side dish everyone begs me to bring.

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I’m obsessed with Hawaiian macaroni salad because it hits that sweet spot between creamy, tangy, and totally addictive without trying too hard. The elbow macaroni soaks up all that rich mayonnaise situation, and every bite tastes like the side dish I actually came for.

But this one has that island plate-lunch vibe I can never resist. Cool, soft, a little punchy, and ridiculously scoopable.

And honestly, I love how it steals attention from whatever else is on the plate. No fuss.

Just a big bowl of creamy macaroni salad that makes me go back for “one more” forkful every time.

Ingredients

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Elbow macaroni is the soft, chewy base that soaks up all that creamy dressing.
Mayonnaise makes it rich, classic, and honestly kind of addictive.
Whole milk loosens the dressing so it’s creamy, not gluey.
Apple cider vinegar adds that little tang you’d miss if it wasn’t there.
Sugar balances the vinegar and keeps the salad tasting mellow.
Kosher salt wakes everything up without making it taste salty.
Black pepper gives a tiny bite in the background.
Grated onion blends in, so you get flavor without big crunchy chunks.
Carrot adds color, sweetness, and a little fresh crunch.
Hard boiled eggs make it heartier, like something from a plate lunch.
Pickle relish brings a sweet, snappy pop.
Plus, it’s just fun.

Ingredient Quantities

1 pound elbow macaroni (about 450 g)

2 cups mayonnaise (about 480 ml)

1/3 cup whole milk or evaporated milk (about 80 ml)

2 tablespoons apple cider vinegar

1 tablespoon granulated sugar

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 small yellow onion, very finely grated or minced (about 1/2 cup)

1 medium carrot, peeled and grated (about 1/2 cup)

2 hard boiled eggs, chopped (optional but traditional in some recipes)

2 tablespoons sweet pickle relish or finely chopped dill pickles (optional)

How to Make this

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1. Cook 1 pound elbow macaroni in a large pot of boiling salted water until very tender but not mushy, usually 8 to 10 minutes; drain and rinse under cold water until cool, then drain well.

2. While pasta cooks, whisk together 2 cups mayonnaise, 1/3 cup whole milk or evaporated milk, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper in a large mixing bowl until smooth.

3. Grate or very finely mince 1 small yellow onion and peel and grate 1 medium carrot; add both to the dressing and stir to combine.

4. If using, chop 2 hard boiled eggs and fold them into the dressing mixture.

5. If using sweet pickle relish or finely chopped dill pickles, add 2 tablespoons to the dressing and stir.

6. Add the cooled, well drained macaroni to the bowl with the dressing and toss gently but thoroughly until every piece is coated.

7. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or sugar if needed.

8. Cover the salad and refrigerate for at least 2 hours and preferably overnight so flavors meld and the texture chills through.

9. Before serving, give the salad a final gentle toss and, if it has thickened in the fridge, loosen with a little more milk to reach desired creaminess.

10. Serve cold as a side dish and store leftovers covered in the refrigerator for up to 3 days.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or fine mesh strainer for draining and rinsing
3. Large mixing bowl for the dressing and tossing the salad
4. Whisk for emulsifying the dressing
5. Box grater or microplane for the onion and carrot
6. Measuring cups and spoons for the mayo, milk, vinegar, sugar, and seasonings
7. Silicone spatula or wooden spoon for folding and tossing
8. Plastic wrap or an airtight container for chilling and storing

FAQ

Q: Can I use a different pasta shape than elbow macaroni? A: Yes. Small shapes like shells, small pipes, or mini rotini work well and hold dressing. Cook to just tender so the salad stays firm after chilling.

Q: Do I need to rinse the pasta after cooking? A: Yes. Rinse with cold water until cool to stop cooking and remove surface starch. This keeps the salad from becoming gummy and helps the dressing coat the pasta evenly.

Q: Can I make this ahead and how long will it keep? A: Make it a day ahead for best flavor; chilling allows the flavors to meld. Store in an airtight container in the refrigerator for 3 to 4 days. Stir before serving and adjust seasoning if needed.

Q: Should the onion be grated or minced and can I reduce the bite? A: Very finely grated or minced onion disperses better and prevents big raw bites. To mellow sharpness, soak the grated onion in cold water for 5 minutes then drain well.

Q: Can I substitute the mayonnaise or milk for lighter options? A: You can use light mayonnaise or a mix of mayo and Greek yogurt, and replace whole milk with low fat milk. Texture and flavor will be lighter and a bit tangier than the classic version.

Q: Are additions like ham or pineapple traditional and do they work? A: Traditional Hawaiian macaroni salad is simple, but adding diced ham, shredded cooked chicken, or small pineapple tidbits is common in local variations and pairs well. Add sparingly so the mayo base remains dominant.

World’s Best Hawaiian Macaroni Salad Recipe Substitutions and Variations

Elbow macaroni
- Small shells for better sauce capture
- Rotini or small corkscrews for more texture
- Cavatappi for a chewier bite and lots of nooks
Mayonnaise
- Half mayonnaise and half plain Greek yogurt for tang and lighter texture
- Full-fat sour cream for a slightly tangier, richer profile
- Vegan mayonnaise if you need an egg free option
Whole milk or evaporated milk
- Buttermilk for extra tang; use less if very thin
- Diluted plain Greek yogurt (thin with a little water) to mimic creaminess
- Unsweetened soy or oat milk as a dairy free substitute
Apple cider vinegar
- Rice vinegar for a milder, slightly sweeter acid
- Fresh lemon juice for bright, citrusy acidity
- White wine vinegar for a clean, neutral tang

Pro Tips

– Drain and dry the pasta thoroughly before dressing. After rinsing with cold water, spread the macaroni on a clean towel or baking sheet and pat it dry. Excess water makes the dressing thin and the salad watery.

– Let it rest in the fridge at least overnight if you can. Chilling gives the flavors time to marry and the textures a nicer, firmer mouthfeel. If serving the same day, make it as early as possible.

– Balance the flavor right before serving. The vinegar and sugar can fade after chilling, so taste after refrigeration and add a splash of milk to loosen the dressing, more vinegar for brightness, or a pinch of sugar if it needs rounding.

– Keep delicate add-ins separate until the end. Chopped hard boiled eggs or relish lose their texture and can make the salad mushy if mixed in too early. Fold them in just before serving for the best texture and appearance.

World's Best Hawaiian Macaroni Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

758

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or fine mesh strainer for draining and rinsing
3. Large mixing bowl for the dressing and tossing the salad
4. Whisk for emulsifying the dressing
5. Box grater or microplane for the onion and carrot
6. Measuring cups and spoons for the mayo, milk, vinegar, sugar, and seasonings
7. Silicone spatula or wooden spoon for folding and tossing
8. Plastic wrap or an airtight container for chilling and storing

Ingredients

1 pound elbow macaroni (about 450 g)
2 cups mayonnaise (about 480 ml)
1/3 cup whole milk or evaporated milk (about 80 ml)
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 small yellow onion, very finely grated or minced (about 1/2 cup)
1 medium carrot, peeled and grated (about 1/2 cup)
2 hard boiled eggs, chopped (optional but traditional in some recipes)
2 tablespoons sweet pickle relish or finely chopped dill pickles (optional)

Directions

Cook 1 pound elbow macaroni in a large pot of boiling salted water until very tender but not mushy, usually 8 to 10 minutes; drain and rinse under cold water until cool, then drain well.
While pasta cooks, whisk together 2 cups mayonnaise, 1/3 cup whole milk or evaporated milk, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper in a large mixing bowl until smooth.
Grate or very finely mince 1 small yellow onion and peel and grate 1 medium carrot; add both to the dressing and stir to combine.
If using, chop 2 hard boiled eggs and fold them into the dressing mixture.
If using sweet pickle relish or finely chopped dill pickles, add 2 tablespoons to the dressing and stir.
Add the cooled, well drained macaroni to the bowl with the dressing and toss gently but thoroughly until every piece is coated.
Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or sugar if needed.
Cover the salad and refrigerate for at least 2 hours and preferably overnight so flavors meld and the texture chills through.
Before serving, give the salad a final gentle toss and, if it has thickened in the fridge, loosen with a little more milk to reach desired creaminess.
Serve cold as a side dish and store leftovers covered in the refrigerator for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.