Hawaiian Style Macaroni Salad

Creamy, simple, and incredibly delicious, this Hawaiian Style Macaroni Salad is a classic side dish that's perfect for Hawaiian plate lunches, backyard barbecues, potlucks, and family dinners. Tender elbow macaroni is tossed with crisp celery, sweet carrots, scallions, and a rich, tangy mayonnaise dressing for an authentic island favorite.

Course Salad, Side Dish

Cuisine American, hawaiian

Keyword creamy macaroni salad, Hawaiian BBQ side dish, Hawaiian mac salad, Hawaiian Macaroni Salad, Hawaiian Plate Lunch, island macaroni salad, macaroni salad, potluck salad, summer side dish

Prep Time 15

Cook Time 12

Chill Time 1

Total Time 1 27

Servings

Calories 339kcal

Author angela@mealstreetkitchen

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.

Nutrition