Name: Hawaiian Macaroni Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: Hawaiian
Ingredients: 1/2 lb. elbow pasta; 1 medium onion, grated (about 1/2 cup); 2 medium carrots, shredded (about 1/2 cup); 2 stalks celery, finely chopped (about 1/2 cup); 1 cup mayonnaise; 1 tbsp. apple cider vinegar; 1 tsp. granulated sugar; 1/4 tsp. ground black pepper; Kosher salt (to season pasta water and dressing, approximately 1/2 tsp. plus for cooking)

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Introduction

Hawaiian macaroni salad is a creamy, tangy side dish that’s a staple at many Hawaiian gatherings. Its simple ingredients and vibrant flavors make it a perfect complement to grilled meats or a refreshing potluck addition.

A wooden bowl filled with creamy macaroni salad that has three visible layers: the first layer is the short, pale yellow elbow macaroni coated in a shiny, white creamy dressing; the second layer includes thin, bright orange carrot sticks mixed evenly throughout; the third layer shows small light green celery pieces giving a fresh crunch, all mixed together and slightly glossy from the dressing. A silver spoon is partly sunk into the salad on the left side of the bowl. The bowl sits on a white marbled surface with some scattered macaroni pieces and carrot sticks around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
1/2 lb. elbow pasta

1 cup mayonnaise
1 tablespoon apple cider vinegar

1 teaspoon granulated sugar
1/4 teaspoon ground black pepper

1 medium onion, grated (about 1/2 cup)
2 medium carrots, shredded (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)

Instructions

Step 1: Bring a large pot of water to a boil and generously season it with kosher salt. Add the elbow pasta and cook, stirring occasionally, until it is very just past al dente—about 2 minutes longer than the package instructions. Drain the pasta well.
Step 2: While the pasta cooks, whisk together the mayonnaise, apple cider vinegar, granulated sugar, black pepper, and 1/2 teaspoon salt in a large bowl. Using a rubber spatula, gently fold in the drained pasta, grated onion, shredded carrots, and chopped celery until everything is evenly coated.
Step 3: Cover the bowl and refrigerate the salad for at least 2 hours or up to overnight to allow flavors to meld.

Step 4: Before serving, let the macaroni salad sit at room temperature for about 20 minutes to bring out the flavors fully.

Tips & Variations

Cook the pasta just slightly beyond al dente for a creamier texture in the salad.
For a twist, add diced pineapple or chopped ham to bring extra sweetness and protein.

Use celery root instead of celery stalks for a slightly different crunch and flavor.
Adjust vinegar and sugar amounts to balance tanginess and sweetness to your liking.

Storage

Store Hawaiian macaroni salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again. It’s best enjoyed chilled but allow it to warm slightly at room temperature to enhance the flavor.

How to Serve

A large wooden bowl filled with creamy macaroni salad made of small, curved pasta mixed with mayonnaise, thin orange carrot strips, and small green celery pieces evenly spread throughout. The creamy texture is thick and coats each ingredient well, with colors mainly light cream from the sauce, pale yellow from the pasta, bright orange from the carrots, and fresh green from the celery bits. The bowl sits on a white marbled surface with a few pasta pieces scattered around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow pasta is traditional, small shell or macaroni shapes also work well for holding the dressing and vegetables.

Is mayonnaise the only dressing option?

Mayonnaise provides the classic creamy texture, but you can substitute part of it with plain Greek yogurt for a tangier, lighter version.