Hawaiian Macaroni Salad

4.67 from 3 votes

Creamy, tangy, and just a little sweet, this classic Hawaiian Macaroni Salad is the ultimate side dish for potlucks, BBQs, or family dinners. Quick, easy, and always a crowd favorite!

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 615kcal

Author: Joanna Cismaru

Ingredients

1 pound elbow macaroni
2 cups mayonnaise preferably Best Foods or Hellmann's
½ cup whole milk
¼ cup apple cider vinegar
1 tablespoon granulated sugar
1 medium carrot peeled and finely grated
½ cup celery finely chopped, optional
¼ cup onion finely chopped
salt and pepper to taste
2 green onions sliced thinly, for garnish, optional

US Customary - Metric

Instructions

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until the pasta is very soft, about 1–2 minutes longer than al dente.
Drain the macaroni thoroughly. Do not rinse the pasta; instead, return it to the pot or place it in a large mixing bowl. While the macaroni is still hot, sprinkle the apple cider vinegar over the pasta. Toss to evenly coat. Allow the macaroni to cool for about 10 minutes.
In a separate bowl, whisk together the mayonnaise, whole milk, and granulated sugar until smooth. Season with salt and freshly ground black pepper to taste.
Once the macaroni has cooled slightly, stir in the grated carrots, chopped celery (if using), and chopped onion. Pour the dressing over the macaroni mixture. Mix thoroughly to ensure everything is well combined and the macaroni is fully coated.
If the salad seems too dry, you can add a bit more milk or mayonnaise to reach your desired consistency. Cover the bowl with plastic wrap. Refrigerate for at least 2 hours, or overnight for best results.
Before serving, give the macaroni salad a good stir. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with sliced green onions if desired. Serve cold alongside your favorite dishes.

Notes

Pasta: Cook your macaroni a bit softer than al dente—it might feel strange at first, but after making this salad countless times, I promise softer pasta absorbs the dressing better and makes it authentically creamy.
Mayonnaise: highly recommend using Best Foods or Hellmann’s mayonnaise. It has the ideal mild flavor and creaminess that perfectly matches authentic Hawaiian macaroni salad. Trust me, mayo choice makes all the difference!
Vinegar Trick: Sprinkling apple cider vinegar on the pasta while it’s still hot ensures the flavor absorbs deeply. Don’t skip this step—it's the secret I learned from Hawaiian cooks and truly elevates the salad.
Make ahead: The salad actually tastes even better made the night before, allowing flavors to meld beautifully. It might thicken up overnight—no problem, just stir in a splash of extra milk or mayo before serving.
Storage: Keeps perfectly covered in the fridge for up to 4 days.

Nutrition