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Hawaiian Macaroni Salad

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Hawaiian Macaroni Salad is a creamy, tangy, and slightly sweet pasta salad that’s a staple in Hawaiian plate lunches. Made with overcooked elbow macaroni, shredded vegetables, and a mayonnaise-based dressing, it’s a comforting and versatile side dish.

Ingredients

Scale
  • 1 lb elbow macaroni
  • 2 cups mayonnaise (preferably Best Foods or Hellmann’s)
  • 1/4 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 cup carrot, finely shredded
  • 1/4 cup onion, grated or minced
  • 1/4 cup whole milk or evaporated milk
  • Salt and pepper to taste
  • Optional: 1/2 cup chopped celery
  • Optional: 2 green onions, sliced
  • Optional: 2 hard-boiled eggs, chopped

Instructions

  1. Boil the macaroni until very soft, about 1–2 minutes past al dente. Drain and rinse under cold water.
  2. While the pasta is still warm, toss it with apple cider vinegar. Let sit for 10 minutes to absorb flavor.
  3. In a bowl, whisk together mayonnaise, milk, sugar, salt, and pepper.
  4. Add the shredded carrot, grated onion, and optional ingredients if using, to the pasta.
  5. Pour the dressing over the pasta mixture and stir until well combined and evenly coated.
  6. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
  7. Stir gently before serving and adjust seasoning as needed.

Notes

  • Overcook the pasta slightly to help it absorb the dressing.
  • Chill thoroughly for best flavor—overnight if possible.
  • Add extra milk if salad seems dry after chilling.
  • Use evaporated milk for a richer flavor.
  • Pairs well with BBQ, teriyaki, pork, or fried seafood.

Nutrition

Keywords: Hawaiian macaroni salad, plate lunch, creamy pasta salad, summer side dish, BBQ sides, tangy macaroni salad

Find it online: https://yumcove.com/hawaiian-macaroni-salad/