This quick and easy Hawaiian Macaroni Salad is a macaroni pasta salad with shredded carrots, sweet yellow onions, crisp celery, and scallions in a creamy mayonnaise-based dressing. It is a staple in Hawaiian cuisine and a frequently served dish on plate lunches on the islands.
This “mac salad” is effortless to prepare, and it goes well with many grilled and barbecued entrees, sandwiches, and wraps. Once you try it, you will be hooked! It will be a part of your regular side dish rotation that you and your family enjoy for years to come.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Mayonnaise: I love Duke’s mayo, but you can use your favorite brand.
- Half and half: It is equal parts whole milk and cream. You can use whipping or heavy cream to mix with the whole milk.
- Apple cider vinegar: My go-to vinegar for this recipe is apple cider vinegar. It has a subtle fruity sweetness. You can substitute white vinegar for a tangier finish.
- Grated yellow onion: Use a box grater and include the juice from the grated onion.
How to Make Hawaiian Macaroni Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook al dente according to package instructions. Drain well and stir in the vinegar. Cover and let the vinegar absorb into the pasta.
Meanwhile, mix the mayonnaise, half and half, brown sugar, salt, and black pepper in a medium bowl. Add the pasta, half the dressing, grated onion, carrots, and celery to a large serving bowl. Mix to coat and cover with plastic wrap. Refrigerate the macaroni salad and the remaining dressing in an airtight container for at least 2 hours up to overnight. Before serving, add the remaining dressing and sliced green onions. Toss to coat.
Preparation Tips
- The dressing can be prepared up to 48 hours in advance. Store it in an airtight container in the refrigerator.
- Cook the macaroni al dente, which means fairly firm, so it does not break apart when tossed or absorb too much of the dressing.
- Don’t skip the refrigeration step. It makes a big difference in the overall texture and creaminess.
Serving Suggestions
- Main entrees: oven-baked brisket, grilled pork chops, or grilled pork tenderloin
- Sandwiches: broiled tomato sandwich, dill pickle chicken salad, shrimp salad, or grinder sandwich
- Wraps: chicken quesadilla or buffalo chicken wrap
Hawaiian Macaroni Salad
Ingredients
- 16 ounces elbow macaroni pasta
- 2 tablespoons apple cider vinegar
- 2 cups mayonnaise
- 1 cup half and half
- 1 tablespoon brown sugar
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons grated yellow onion
- 2 large carrots grated
- 2 ribs celery finely chopped
- 3 green onions, thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook al dente according to package instructions. Drain well and put the warm macaroni back in the empty pot. Stir in the vinegar. Cover and let the vinegar absorb into the pasta.
- Meanwhile, mix the mayonnaise, half and half, brown sugar, salt, and black pepper in a medium bowl.
- Add the cooked pasta, half the dressing, grated onion, carrots, and celery to a large serving bowl. Mix to coat and cover with plastic wrap. Refrigerate the macaroni salad and the remaining dressing in an airtight container for at least 2 hours up to overnight.
- Before serving, add the remaining dressing and sliced green onions. Toss to coat.
Emmanuel D
This Hawaiian macaroni salad was so yummy! I can’t wait to make it again. My family loved it.
Melanie
That is such an interesting and fun salad. I love the veggies in this salad. It is great with any grilled meat but my favorite is grilled chicken
Ebony
This recipe was perfect for our cookout today! Thank you so much for this amazing recipe!
Beth Pierce
My pleasure, Ebony!