Hawaiian Macaroni Salad

This creamy, tangy, and subtly sweet Hawaiian Macaroni Salad is a staple on local Hawaiian lunch plates—and for good reason. With its signature soft pasta texture, rich dressing made with mayonnaise and half-and-half, and fresh crunchy vegetables, this dish brings a little island flavor to your table. Whether you’re serving it at a cookout, picnic, or potluck, it’s sure to be the first dish to disappear.

Why You’ll Love This Recipe

• Authentic Flavor – Inspired by Hawaiian food truck classics
• Perfect Texture – Soft macaroni absorbs the dressing without becoming soggy
• Great for Make-Ahead – Even better the next day
• Crowd-Pleaser – Feeds a group and always gets rave reviews
• Budget-Friendly – Simple ingredients with big flavor

Ingredients

For the Dressing:

• 2 cups half-and-half
• 2 cups mayonnaise (Duke’s if you can find it)
• 1 ½ tablespoons grated yellow onion
• 1 tablespoon dark brown sugar
• 2 teaspoons pepper
• 1 teaspoon salt

Macaroni:

• 1 pound elbow macaroni
• ¼ cup apple cider vinegar
• 5 green onions, white and green parts, sliced thin
• 2 large celery ribs, chopped into ¼-inch pieces
• 1 cup grated carrots

Directions

Make the Dressing

In a medium mixing bowl, whisk together:

• 2 cups half-and-half
• 2 cups mayonnaise
• 1 ½ tablespoons grated yellow onion
• 1 tablespoon dark brown sugar
• 1 teaspoon salt
• 2 teaspoons pepper

Whisk until smooth and creamy. Cover and refrigerate until ready to use.

Cook the Macaroni

Bring a large pot of salted water to a boil.
Add 1 pound elbow macaroni and cook 5 minutes longer than the package instructions—you want the pasta very soft and plump.

Drain the pasta well in a colander. Immediately return it to the warm pot and pour in ¼ cup apple cider vinegar. Stir thoroughly until the pasta absorbs the vinegar.

Cover the pot and let sit at room temperature for 20 minutes to cool slightly.

First Dressing Addition

After 20 minutes, add half of the prepared dressing to the pasta and stir to combine. Cover the pot again and let cool for another 20 minutes.

Final Mix-In

After the second cooling period, add:

• Remaining half of the dressing
• Sliced green onions
• Chopped celery
• Grated carrots

Mix well until everything is evenly coated. Taste and adjust seasoning with salt and pepper if needed.

Chill and Serve

Let the salad cool completely at room temperature (about 30 minutes), then transfer to a serving bowl. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Stir again before serving.

Pro Tips and Variations

• Don’t skip the vinegar step—it flavors the pasta and prevents it from clumping.
• Use full-fat mayo and half-and-half—substitutions will make the dressing too thin.
• Add-ins: For a heartier version, stir in chopped ham or shredded chicken.
• Texture Tip: Cook the pasta extra soft so it absorbs the dressing perfectly, as traditionally done in Hawaii.

Serving Suggestions

Pair this Hawaiian Mac Salad with:

• Grilled teriyaki chicken or BBQ ribs
• Pulled pork sandwiches
• Fried or garlic shrimp
• A cold, tropical drink like a virgin piña colada or iced pineapple tea

Storage/Reheating

• Storage: Refrigerate in an airtight container for up to 3 days.
• Do Not Freeze: Mayonnaise-based dressing separates after thawing.
• Make Ahead: Prepare up to 3 days in advance—just stir before serving.

FAQs

Can I substitute the half-and-half?
It’s not recommended—anything lighter may result in a thinner, runnier dressing.

Can I make it dairy-free?
Try using unsweetened coconut cream and a vegan mayo alternative, but flavor and texture will vary.

Why add vinegar to hot pasta?
The warm noodles absorb the tangy flavor, making the salad more flavorful and authentic.

Conclusion

Creamy, flavorful, and bursting with island vibes, this Hawaiian Macaroni Salad is a cookout essential that never fails to impress. Simple to prepare and even better the next day, it’s the ideal side dish for all your BBQs, potlucks, or when you’re just craving a taste of the tropics.

Print