Creamy, simple, and packed with nostalgic island flavor, this Hawaiian Style Macaroni Salad is the perfect side dish for backyard barbecues, potlucks, and Hawaiian plate lunches. Tender elbow macaroni is tossed with finely minced celery, sweet carrots, scallions, and a rich, tangy mayonnaise dressing for a salad that’s every bit as comforting as the version you’ll find in Hawaii.
A Taste of the Islands
One of my favorite parts of a traditional Hawaiian Plate Lunch is that irresistible scoop of creamy macaroni salad. It may seem simple, but it’s the perfect complement to smoky grilled meats and fluffy steamed rice.
Unlike many deli-style macaroni salads, Hawaiian macaroni salad has a wonderfully creamy texture and a subtle sweetness from grated carrots. The vegetables are minced very finely so every bite is packed with flavor without overpowering the tender pasta.
Whether you’re serving it alongside Hawaiian BBQ Teriyaki Chicken, Kalua Pork, Char Siu, or your favorite grilled burgers, this easy side dish is always one of the first things to disappear.
Why You’ll Love This Recipe
- Authentic island-inspired flavor
- Simple pantry ingredients
- Perfect for Hawaiian plate lunches
- Easy to make ahead
- Great for picnics, potlucks, and cookouts
- Even better after chilling overnight
Tips for the Best Hawaiian Macaroni Salad
Cook the Pasta Until Tender
One of the biggest differences between Hawaiian macaroni salad and traditional macaroni salad is the texture of the pasta. Instead of cooking it al dente, cook it until it’s tender and soft. This creates the creamy texture that makes Hawaiian mac salad so delicious.
Use Plenty of Water
Pasta absorbs a surprising amount of water as it cooks. Use a large pot with plenty of water—about 4 quarts per pound of pasta—to prevent the noodles from sticking together.
Salt the Water Well
Well-seasoned pasta makes a better pasta salad. I like to use kosher salt and add about 1 to 1½ teaspoons per quart of water before bringing it to a boil.
Rinse the Pasta
Once the pasta is cooked, rinse it thoroughly under cold running water. This immediately stops the cooking process and cools the pasta, which is especially important when making mayonnaise-based salads.
Finely Chop the Vegetables
Finely minced celery, scallions, and garlic blend beautifully into the dressing so every bite has the perfect balance of flavor and texture.
Don’t Skip the Chill Time
After mixing the salad, refrigerate it for at least an hour. The flavors meld together as it chills, making the salad even more delicious.
What to Serve with Hawaiian Macaroni Salad
This creamy side dish pairs beautifully with:
- Hawaiian BBQ Teriyaki Chicken
- Hawaiian Plate Lunch
- Kalua Pork (Hawaiian Pulled Pork)
- Char Siu (Chinese BBQ Pork)
- Orange Teriyaki Glazed Salmon
- Grilled burgers
- BBQ ribs
- Grilled shrimp
- Smoked chicken
It’s also wonderful with spicy foods like hot wings, Cajun chicken, blackened fish, or chili-lime shrimp because the cool, creamy dressing helps balance the heat.
Make Ahead & Storage
Hawaiian macaroni salad is an excellent make-ahead side dish. In fact, I think it tastes even better the next day after the flavors have had time to meld together.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a good stir before serving. If it seems a little dry, simply mix in a tablespoon or two of mayonnaise to bring back its creamy texture.
FAQ
Hawaiian macaroni salad uses very tender pasta, finely minced vegetables, and a creamy mayonnaise dressing. The softer pasta absorbs some of the dressing, creating the rich, creamy texture that makes this island favorite so unique.
Cooking the pasta until it’s tender allows it to absorb just enough dressing without becoming chewy. This is one of the secrets to authentic Hawaiian-style macaroni salad.
Yes! In fact, it’s even better after chilling for several hours or overnight. The flavors meld together beautifully, making it a perfect make-ahead side dish for parties and cookouts.
Hawaiian macaroni salad is traditionally served with Hawaiian BBQ chicken, Kalua pork, Char Siu, steamed rice, and other Hawaiian plate lunch favorites. It also pairs well with burgers, grilled chicken, ribs, and seafood.
Final Thoughts
Sometimes the simplest recipes become family favorites, and Hawaiian Style Macaroni Salad is one of those recipes. It’s creamy, comforting, and incredibly versatile. Whether you’re building a traditional Hawaiian Plate Lunch or serving burgers at your next cookout, this classic island side dish is always a welcome addition to the table.
Once you make it from scratch, you’ll understand why every great Hawaiian BBQ includes a scoop of this creamy, delicious salad.
Hawaiian Style Macaroni Salad
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Box grater
- Chef’s knife
- Cutting board
- Rubber spatula or large spoon
Ingredients
- ½ pound elbow macaroni
- ½ tablespoon red wine vinegar
- ½ cup finely minced celery
- ¼ cup finely minced scallions
- ½ cup finely grated carrot
- ¾ cup Best Foods or Hellmann’s mayonnaise
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 clove garlic finely minced
- 1 teaspoon Dijon mustard
Instructions
- Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook until very tender, about 2–3 minutes longer than al dente.
- Drain the macaroni and rinse under cold water until completely cool.
- Transfer the pasta to a large bowl. Toss with the red wine vinegar and allow it to sit for about 15 minutes.
- Meanwhile, combine the celery, scallions, and grated carrot in a large serving bowl.
- In a small bowl, whisk together the mayonnaise, kosher salt, black pepper, minced garlic, and Dijon mustard until smooth.
- Add the cooled macaroni to the vegetables and gently stir to combine.
- Pour the dressing over the salad and fold everything together until evenly coated.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 1 hour before serving. Stir well before serving.
Notes
- Authentic Hawaiian macaroni salad uses soft-cooked pasta, not al dente.
- Best Foods mayonnaise is traditionally used in Hawaii (Hellmann’s in the eastern U.S.).
- The salad tastes even better after chilling for several hours or overnight.
- If the salad thickens after refrigeration, stir in a tablespoon or two of milk or a little more mayonnaise before serving.
- For the best flavor, finely mince the vegetables so they blend seamlessly into the salad.
Recipe Tips
- Grate the carrot using the fine holes of a box grater so it almost melts into the dressing.
- Don’t skip tossing the warm pasta with vinegar—it adds a subtle tang that balances the creamy dressing.
- Chill the salad well before serving to allow the flavors to meld together.
- Serve alongside Hawaiian BBQ Teriyaki Chicken, Kalua Pork, Char Siu, or grilled salmon for an authentic Hawaiian plate lunch.
No Comments