Go Back

Hawaiian Macaroni Salad

A tropical twist on a classic dish featuring creamy mayonnaise, fresh vegetables, and elbow macaroni, perfect for gatherings and potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Hawaiian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 8 ounces elbow macaroni pasta Provides a hearty texture.
Dressing
  • 1 cup mayonnaise Creates a creamy, rich dressing.
  • 1/4 cup whole milk Helps to thin the mayonnaise for a lighter texture.
  • 2 tablespoons apple cider vinegar Adds acidity and brightness.
  • 1 tablespoon sugar Balances acidity and enhances sweetness.
  • 1 teaspoon salt Enhances overall flavor.
  • 1/2 teaspoon ground black pepper Adds a hint of spice.
Vegetables
  • 1 medium yellow onion Grated or finely diced for a milder taste.
  • 1 cup carrots Provides sweetness and color, grated for easy mixing.
  • 1 cup celery Adds crunch and freshness.

Method
 

Preparation
  1. Cook the pasta until soft but not mushy. Drain in a colander, then rinse briefly with lukewarm water to prevent further cooking.
  2. Immediately drizzle with the apple cider vinegar and toss to coat.
Make the Dressing
  1. Mix the mayonnaise, milk, sugar, salt, and pepper until well combined.
Combine Ingredients
  1. Add grated carrots, celery, and onion to the creamy mayo dressing and stir until coated.
  2. Add the cooked macaroni to the bowl and gently mix until combined and evenly coated.
  3. Taste and adjust seasoning with more mayo, salt, and pepper as needed.
  4. Garnish with chopped green onions if desired.

Notes

For creaminess, chill in the refrigerator for at least 30 minutes before serving. Adjust seasoning as needed.