Classic Hawaiian Mac Salad

A Creamy, Island-Style Side Dish

Bring the flavors of the islands to your table with this Classic Hawaiian Mac Salad. Creamy, slightly tangy, and perfectly tender, this comforting side dish is a staple at Hawaiian plate lunches. It’s simple to prepare, uses wholesome ingredients, and pairs beautifully with grilled meats, seafood, or plant-based mains.

PREP TIME: 15 minutes
COOK TIME: 15 minutes
CHILL TIME: 1 hour
COURSE: Side Dish
CUISINE: Hawaiian
SERVINGS: 6 servings

EQUIPMENT:

• Large pot for boiling pasta
• Colander
• Large mixing bowl
• Small mixing bowl
• Whisk or spoon
• Knife and cutting board
• Measuring cups and spoons

INGREDIENTS:

• 2 cups elbow macaroni
• 1 cup mayonnaise (preferably full-fat for authentic texture)
• 1/4 cup whole milk (plus more as needed)
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt (plus more for pasta water)
• 1/4 teaspoon black pepper
• 1/2 cup grated carrot
• 1/4 cup finely chopped celery
• 2 tablespoons finely grated onion

INSTRUCTIONS

Step 1: Cook the Macaroni

1. Bring a large pot of salted water to a rolling boil.
2. Add the elbow macaroni and cook slightly past al dente, about 1–2 minutes longer than package instructions (Hawaiian mac salad traditionally uses very tender pasta).
3. Drain the macaroni in a colander and return it to the pot.
4. While still warm, sprinkle the apple cider vinegar over the pasta and gently toss. Let cool for 10–15 minutes.

Step 2: Prepare the Creamy Dressing

1. In a small mixing bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper until smooth.
2. Adjust consistency with a little more milk if needed—the dressing should be thick but pourable.

Step 3: Combine and Mix

1. Transfer the cooled macaroni to a large mixing bowl.
2. Add grated carrot, celery, and grated onion.
3. Pour the dressing over the mixture and gently stir until everything is evenly coated.
4. If the salad seems dry, add a tablespoon or two of milk and mix again. The pasta will continue absorbing moisture as it chills.

Step 4: Chill and Serve

1. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
2. Before serving, stir well and adjust seasoning if necessary.
3. Serve chilled alongside grilled chicken, teriyaki dishes, or your favorite island-inspired meal.

TIPS:

• For the most authentic taste, use generous mayonnaise—this salad should be creamy, not dry.
• Allowing the pasta to absorb the vinegar while warm enhances flavor throughout.
• You can substitute part of the mayonnaise with Greek yogurt for a lighter, protein-boosted version.
• This salad tastes even better the next day after flavors have fully developed.

KEYWORD: Classic Hawaiian Mac Salad, Hawaiian, Side Dish