why make this recipe
Hawaiian Macaroni Salad is a delightful dish that brings a taste of the islands to your table. This creamy salad is perfect for potlucks, picnics, or as a side dish to your favorite grilled meats. The combination of tender macaroni, savory spices, and fresh veggies creates a unique flavor that’s both comforting and refreshing. Plus, it’s easy to make and can be prepared ahead of time, making it a great choice for busy days.
Table of Contents
Table of Contents
how to make Hawaiian Macaroni Salad
Ingredients :
- 1 lb elbow macaroni
- 1/4 cup apple cider vinegar
- 2.5 cups Best Foods or Hellmann’s Mayo (reserve 1/2 cup to achieve desired consistency after refrigerating)
- 1/2 cup onion (finely grated)
- 1/2 cup carrot (shredded)
- 3 scallions (chopped)
- 1 can canned tuna (about 5oz)
- 2 eggs (hard boiled, peeled and roughly chopped)
- 1/4 tsp white pepper
- 1/2 tsp black pepper (or to taste)
- 1 tsp kosher salt (or to taste)
Directions :
- Cook macaroni in salted boiling water for 3-4 minutes past instructions for al dente. The pasta should be soft, as it will firm up once mixed and cooled in the fridge.
- Once the macaroni is drained and cooled, add 1/4 cup apple cider vinegar and mix into the pasta to absorb.
- Add the mayo, onion, carrot, scallions, tuna, eggs, black and white pepper, and salt. Mix thoroughly.
- Cover with plastic wrap and refrigerate for 1-2 hours until chilled.
- Add the reserved 1/2 cup of mayo to the salad, or enough to achieve your desired consistency.
- Serve with your plate lunch and enjoy!
how to serve Hawaiian Macaroni Salad
Hawaiian Macaroni Salad is best served chilled. You can dish it out as a side for BBQs, grilled chicken, or alongside rice and meat for a traditional plate lunch. Pair it with fresh fruit or a refreshing drink for a complete meal.
how to store Hawaiian Macaroni Salad
To store Hawaiian Macaroni Salad, keep it in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. Before serving leftovers, you may want to add a bit more mayo to restore the creaminess since the salad may thicken as it sits.
tips to make Hawaiian Macaroni Salad
- Make sure to cook the macaroni slightly longer than usual to ensure it’s soft enough for the salad.
- Use quality mayonnaise for the best flavor. Best Foods or Hellmann’s is recommended.
- Feel free to adjust the amount of vegetables and seasonings to fit your taste.
- Adding some diced celery can provide extra crunch if you like.
variation
You can customize Hawaiian Macaroni Salad by adding ingredients like diced bell peppers, sweet peas, or even some pineapple for a sweeter twist. For a healthier version, you can substitute Greek yogurt for a portion of the mayo.
This creamy Hawaiian Macaroni Salad is the perfect island-inspired side dish, combining tender pasta with rich dressing and classic comforting flavors for BBQs and family meals.
For more delicious recipe inspiration, enjoy these savory Garlic Parmesan Chicken Skewers or try these juicy Turkey Burger Sliders. You can also discover this creamy Macaroni Salad with Deviled Eggs for another crowd-pleasing side dish idea.
FAQs
Can I make Hawaiian Macaroni Salad ahead of time?
Yes, you can prepare the salad a day in advance. Just keep it covered in the refrigerator until ready to serve.
Can I use another type of pasta?
While elbow macaroni is traditional, you can use other types of pasta like shells or corkscrew pasta if you prefer.
Is this salad gluten-free?
No, traditional macaroni salad is not gluten-free because of the elbow macaroni. However, you can find gluten-free pasta options to make a gluten-free version.
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PrintHawaiian Macaroni Salad
A delightful creamy salad that combines tender macaroni, savory spices, and fresh veggies, perfect for potlucks and BBQs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
- 1 lb elbow macaroni
- 1/4 cup apple cider vinegar
- 2.5 cups Best Foods or Hellmann’s Mayo (reserve 1/2 cup to achieve desired consistency after refrigerating)
- 1/2 cup onion (finely grated)
- 1/2 cup carrot (shredded)
- 3 scallions (chopped)
- 1 can canned tuna (about 5oz)
- 2 eggs (hard boiled, peeled and roughly chopped)
- 1/4 tsp white pepper
- 1/2 tsp black pepper (or to taste)
- 1 tsp kosher salt (or to taste)
Instructions
- Cook macaroni in salted boiling water for 3-4 minutes past instructions for al dente.
- Once the macaroni is drained and cooled, add 1/4 cup apple cider vinegar and mix into the pasta.
- Add the mayo, onion, carrot, scallions, tuna, eggs, black and white pepper, and salt. Mix thoroughly.
- Cover with plastic wrap and refrigerate for 1-2 hours until chilled.
- Serve with the reserved 1/2 cup of mayo, or enough to achieve your desired consistency.
Notes
Make sure to cook the macaroni slightly longer than usual for best texture. Use quality mayonnaise for optimal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg





