Here’s a classic Hawaiian Macaroni Salad recipe—creamy, slightly tangy, and perfect as a side for Hawaiian plate lunches or BBQs.
Hawaiian Macaroni Salad
Servings: 6–8
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- ¼ cup milk (adjust for creaminess)
- 1 tbsp apple cider vinegar or rice vinegar
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 small carrot, grated or finely chopped
- ½ small onion, finely chopped (optional)
- ½ cup celery, finely chopped (optional)
Instructions
- Cook macaroni
- Cook macaroni according to package directions until tender.
- Drain and rinse with cold water to cool. Set aside.
- Prepare dressing
- In a large bowl, whisk together mayonnaise, milk, vinegar, sugar, salt, and pepper until smooth.
- Combine salad
- Add cooked macaroni, carrots, onion, and celery to the dressing. Mix until evenly coated.
- Chill
- Cover and refrigerate at least 1–2 hours before serving to let flavors meld.
- Serve
- Serve cold as a side dish with grilled meats, seafood, or as part of a Hawaiian plate lunch.
Pro Tips
- Creaminess: Adjust milk or mayo to reach your preferred consistency.
- Flavor boost: Add a pinch of garlic powder or a little Dijon mustard for extra tang.
- Make-ahead: Salad tastes even better when made a day in advance.
- Optional mix-ins: Finely diced bell peppers or hard-boiled eggs can be added for extra texture.
If you want, I can also provide a Hawaiian-style macaroni salad with pineapple and ham for a sweeter, tropical twist.
Do you want me to do that?
