This tangy, creamy, and crunchy Hawaiian-style macaroni salad is simple to prepare—the hardest part is gathering the ingredients from your pantry.
Next time you’re asked to bring a side, skip the store-bought deli tub and make this at home. It tastes fresher and more vibrant, and you can easily tweak the flavors to suit your preferences.
Make it a day ahead if you can: the salad improves after chilling. Reserve a cup of dressing to stir in just before serving so the salad tastes bright and fresh.
The Ingredients
These ingredients combine to create a balanced mix of tang, creaminess and crunch.
Prep tip: Use small bowls or ramekins to measure and organize ingredients ahead of time. Knowing your containers and their volumes saves time and makes cooking smoother.
- Macaroni or elbow-shaped pasta – classic for this salad, though other short pasta shapes work.
- Mayonnaise – the base of the dressing; a good-quality brand makes a difference.
- Cider vinegar – added to the hot pasta for acidity and balance; lemon juice can be substituted.
- Celery – for crisp texture.
- Carrots – adds sweetness and color.
- Scallion or green onion – use both white and green parts; save some green for garnish. You can substitute diced onion if preferred.
- Sweet pickles or relish – add flavor and crunch; use sweet relish if you don’t have chopped pickles.
- Dijon mustard – for a subtle tang and depth.
- Brown sugar – balances the acidity with a touch of richness.
- Whole milk – thins and smooths the dressing.
- Kosher salt and freshly ground pepper – to taste.
Jump down to the full recipe card for exact quantities.
Tools & Equipment
- 4-cup measuring cup for the dressing
- 4-quart pot to cook the pasta
- Large mixing bowl
- Vegetable peeler
- Whisk
- Spatula
How to Make It
Follow these steps to prepare Hawaiian-style macaroni salad.
Step 1: Cook the pasta in plenty of boiling, well-salted water until it is very soft—about 50% longer than the box directions. Overcooking here helps produce the tender texture traditional to this salad.
Step 2: Drain the pasta, return it to a large bowl, and stir in the cider vinegar. Cover and let it sit for 20 minutes to absorb flavor and cool slightly.
Step 3: While the pasta rests, whisk together the dressing—mayonnaise, milk, Dijon mustard, and brown sugar—until smooth and the sugar dissolves. Season with salt and pepper. Reserve 1 cup of the dressing and chill it for adding later.
Step 4: Fold the diced vegetables and most of the dressing into the pasta, keeping one cup of dressing aside. Gently mix until everything is evenly coated. Cover and refrigerate for at least one hour or overnight to let the flavors meld.
Step 5: Right before serving, stir in the reserved cup of dressing to refresh the salad’s texture and brightness. Garnish with sliced scallions and serve cold.
Tips for Success
- Overcook the pasta by about 50% so it becomes pleasantly soft when chilled—this is intentional for Hawaiian-style macaroni salad.
- Use a large bowl for easier mixing and to avoid crushing the pasta.
- Reserve some dressing to stir in right before serving to brighten the flavors.
- Chill the salad long enough for flavors to meld; overnight is ideal.
How to Store It
Keep the salad in a tightly sealed container in the refrigerator for 3 to 5 days, though it’s at its best within the first two days.
Serve It Up With
- Huli Huli Chicken
- Ahi Tuna Poke
- Creamy Coleslaw
- BBQ Chicken
- Teriyaki Salmon
Hawaiian Macaroni Salad
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Ingredients
- 1 lb macaroni or elbow-shaped pasta
- 1/2 cup cider vinegar
- 1 medium carrot, peeled and grated
- 4 scallions/green onions, thinly sliced (about 3/4 cup)
- 1 to 2 celery ribs, finely diced (about 1/2 cup)
- 1/4 cup sweet pickles, chopped
- 2 cups mayonnaise
- 1/2 cup whole milk
- 1 tsp Dijon mustard
- 2 Tbsp brown sugar
- Kosher salt
- Freshly ground pepper
Instructions
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Cook the pasta until very soft in plenty of boiling, salted water (about 4 quarts). Cook roughly 50% longer than the package directions, then drain and transfer to a large bowl.
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Pour the vinegar into the hot pasta and stir. Cover and let sit for 20 minutes.
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While the pasta rests, whisk the dressing by combining mayonnaise, milk, Dijon, and brown sugar until smooth and the sugar dissolves. Adjust sweetness or acidity with more sugar or vinegar as needed. Season with salt and pepper. Reserve 1 cup of dressing to add later.
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Add the vegetables and most of the dressing to the pasta and gently fold to combine.
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Cover and refrigerate for at least one hour or overnight to chill and let flavors meld.
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Just before serving, stir in the reserved cup of dressing until evenly distributed and garnish with sliced scallions. Enjoy.
Notes
- This recipe scales up or down easily.
- The brand of mayonnaise matters—use one you like for best results.
- Reserve 1 cup of dressing and add it just before serving to freshen the salad, whether you chill it for an hour or overnight.
- Lemon juice can be used in place of vinegar if preferred.
- Do your mise en place—prep the ingredients ahead to make assembly quick and easy.
- Store refrigerated for 3 to 5 days; best within the first couple of days.
Nutrition
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