This Hawaiian Macaroni Salad is creamy, tangy, and bursting with flavor, perfect for your next barbecue or picnic. It's the kind of side dish everyone will keep coming back for!
I've made my fair share of macaroni salads, but this Hawaiian mac salad always steals the show. Tender elbow macaroni is coated in a creamy mayo-sour cream dressing with a hint of tang from apple cider vinegar, while carrots, onions, and green onions add crunch and freshness.
Optional add-ins like pineapple or ham take it to the next level, making this simple, easy-to-chill salad a crowd-pleasing favorite. If you love fresh, flavorful pasta salads, try our Italian grinder pasta salad and bruschetta pasta salad. Both are perfect for any type of gathering.
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Why You'll Love This Recipe
- Easy to Make: This Hawaiian macaroni salad recipe is ready in under 40 minutes, making it simple to prepare for any gathering.
- Crowd-Pleasing Flavor: Creamy, tangy, and savory, this Hawaiian-style macaroni salad is a side dish everyone will love.
- Make-Ahead Friendly: Chill it for a few hours so the flavors meld perfectly, saving you time and making it one of the best Hawaiian mac salad recipes. For another make-ahead salad option that's great for potlucks, try our potato salad recipe.
- Perfect for Any Occasion: Ideal for barbecues, picnics, or luaus, this Hawaiian pasta salad is a versatile addition to any meal.
Ingredients
- Elbow Macaroni: Choose a good-quality brand for firm noodles that hold up well in the creamy dressing. Cook al dente so the pasta doesn't get mushy when chilled.
- Mayonnaise: Use a full-fat brand for a rich, creamy flavor.
- Sour Cream: Adds tanginess and extra creaminess. Full-fat sour cream works best for a smooth, luscious texture.
- Apple Cider Vinegar: Adds a mild tang that balances the creaminess.
- Carrots and Onions: Fresh vegetables give crunch and sweetness. Shred finely so they blend well into the pasta without overpowering the salad.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños to give the salad a subtle heat that balances the creaminess.
- Tropical Twist: Add pineapple chunks or diced mango for a sweet and tangy flavor that complements the creamy dressing. Try it with our sweet and sour chicken for a tropical feast your family will love.
- Protein Boost: Mix in diced ham, cooked chicken, or crumbled bacon to make it more filling and turn it into a hearty side or main dish.
- Vegetarian-Friendly: Keep it simple with extra vegetables like peas, celery, or bell peppers for added color, crunch, and nutrition.
How To Make Hawaiian-Style Macaroni Salad
This Hawaiian macaroni salad is creamy, flavorful, and surprisingly easy to make. With just a few simple steps, you can have a delicious side ready for any barbecue or picnic.
- Step 1: Cook the Pasta. Boil a pot of salted water and cook the elbow macaroni until just tender. Drain and transfer it to a large bowl to cool slightly.
- Step 2: Prep the Veggies. Shred the carrots and onion, then stir them into the pasta with the apple cider vinegar so the flavors start to meld.
- Step 3: Make the Dressing. In a medium bowl, whisk together the mayonnaise, sour cream, milk, sugar, salt, and black pepper until smooth and creamy.
- Step 4: Combine and Chill. Pour the dressing over the pasta and gently fold until everything is evenly coated. Cover the salad and refrigerate for at least two hours, then sprinkle with chopped green onions and serve alongside smoked baby back ribs for a simple meal.
Expert Tips
- Don't Overcook the Pasta: Cook the macaroni until just al dente. Overcooked pasta can turn mushy once mixed with the dressing and chilled.
- Use Real Mayonnaise: For the best authentic flavor, stick with a full-fat brand like Best Foods or Hellmann's. Lighter versions won't have the same creamy consistency.
- Cool the Pasta First: Let the cooked macaroni cool before adding the creamy dressing. This helps the sauce cling to the noodles instead of sliding off.
- Chill Before Serving: Let the salad rest in the refrigerator for at least 2 hours. Chilling allows the flavors to meld and the dressing to thicken.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. If it thickens over time, stir in a spoonful of mayo or sour cream before serving to bring back its creamy texture.
Serving Suggestions
- Enjoy leftovers for lunch the next day-it tastes even better after the flavors have melded.
- Serve this Hawaiian-style macaroni salad at summer barbecues, picnics, or potlucks for an easy crowd-pleasing side. Pair it with grilled teriyaki chicken or chicken skewers.
- Enjoy it for dinner alongside sweet and sour meatballs for a flavorful, island-inspired meal everyone will love.
Recipe FAQs
Hawaiian macaroni salad is known for its creamy, tangy dressing made with mayonnaise and a touch of vinegar. It's often served cold with BBQ or plate lunches and has a slightly sweeter, richer flavor than traditional versions.
The pasta absorbs some of the dressing as it sits. To fix this, stir in a spoonful of mayo or sour cream just before serving to bring back the creamy texture.
Yes, while elbow macaroni is classic, you can use small shells, rotini, or ditalini. Just be sure to choose a pasta shape that holds the dressing well.
More Delicious Pasta Salad Recipes
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Hawaiian Macaroni Salad
Equipment
Ingredients
- 1 lb elbow macaroni
- 3 tablespoons apple cider vinegar
- ¾ cup carrots (shredded)
- 3 tablespoons onion (shredded)
- 2 cups mayonnaise (Use Best Foods)
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon sugar
- 1 ½ teaspoon black pepper
- ½ teaspoon salt
- 3 green onions (chopped)
Instructions
- Cook macaroni according to the directions on the package. Drain and add to a large bowl. Add apple cider vinegar, carrots, and onions, stir until well coated. Set aside and allow the pasta to cool for 15 minutes.
- Add mayonnaise, sour cream, milk, sugar, pepper, and salt to a medium bowl. Mix until well combined. Pour over macaroni and gently fold until noodles are coated.
- Cover and refrigerate for 2-4 hours. Stir before serving and garnish with green onions.
Notes
- Let the pasta cool before adding the dressing so it coats evenly.
- Toss warm noodles with vinegar to help absorb flavor and add tang.
- Use full-fat mayonnaise for the creamiest, most authentic texture.
- Chill the salad for at least 2 hours to let the flavors come together.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Lauren Grant
Can you make this ahead of time?
Ryan Allen
Yes, you can make this ahead of time. The flavors only get better as it chill's in the fridge. You may need to add a little more may the longer you store it so it keeps it's creamy flavor.