Hawaiian Macaroni Salad

Hawaiian Macaroni Salad is easy to make with simple ingredients and takes under 30 minutes to prepare. Perfectly sweet, tangy, and creamy, it's a great side dish for backyard BBQs, potlucks, or holidays.

I like to showcase party-worthy recipes to help you plan your holiday and special occasion menu. So far, we have slow cooker ham with pineapple and steamed lapu-lapu with mayo as well as homemade gift ideas such as tropical magic bars and Spanish-style bangus oil.

Chicken macaroni salad is one of my most popular recipes here on Kawaling Pinoy during the Christmas season, and it's not surprising as it's seriously the bomb! Creamy and tasty with loads of diced ham, chopped eggs, cubed cheese, crushed pineapple, and raisins, every spoonful is like a party in your mouth.

But since our Filipino-style pasta salad has tons of add-ins, it can be time-consuming. If you're looking for an easier option with fewer ingredients and under thirty minutes, Hawaiian macaroni salad is it!

This Mac salad is a staple in Hawaii's local food scene and is traditionally served with a meat entree and steamed rice as part of the quintessential Hawaiian plate lunch.

An easy, no-frills recipe, the pasta dish uses only a handful of ingredients you probably already have. It's a simple affair of elbow macaroni, shredded carrots, and grated onions dressed in apple cider and creamy dressing, yet it is just as mouthwatering as more elaborate versions.

Ingredient notes

• Pasta- elbow macaroni works best for this recipe
• Apple cider vinegar- adds a bit of tang and helps the pasta absorb more flavor
• Vegetables- shredded carrots and grated onions add texture and bulk. Green onions for garnish. You can also add celery or sweet relish for an extra punch of flavor.
• Dressing- a simple mixture of mayonnaise, milk, and sugar. Use full-fat mayonnaise and whole milk for ultra-creamy taste and texture. If you want to shave off some of the calories, swap the mayo with Greek yogurt, but expect a change in taste.
• Seasonings- salt enhances flavor, and pepper adds zing. Use Alaea or flakey sea salt for a more authentic taste.

How to make Hawaiian macaroni salad

1. Cook pasta according to package directions. Drain well and transfer to a bowl. While still hot, drizzle the apple cider vinegar. Allow to cool.
2. Combine mayonnaise, milk, brown sugar, salt, and pepper in another bowl. Whisk until smooth.
3. Add the shredded carrots and grated onions to the pasta and gently toss to distribute. Add ½ of the dressing mixture and stir to combine. Season with salt and pepper to taste. Let the mac salad stand for a few minutes to allow the pasta to soak up the dressing.
4. Add the remaining half of the dressing and stir to full coat. Garnish with chopped green onions, if desired. Refrigerate for a few hours to chill and the flavors to meld.

How to serve and store

• Hawaiian macaroni salad holds up well and can be prepped before the party. If it looks dry from refrigeration, toss it with additional mayo dressing to loosen the consistency and restore some of the creaminess.
• Serve it as a side dish with your favorite mains such as tonkatsu, teriyaki salmon, bulgogi, or pork bbq on a stick.
• Transfer to a container with a tight-fitting lid and refrigerate for up to 3 days. Unfortunately, it does not freeze well, as the mayo dressing tends to break or separate when frozen and thawed.
• For food safety, do not keep the salad at room temperature for more than 2 hours as it contains mayonnaise that might cause it to spoil faster, especially in hot weather.

For more island favorites, try this Spam musubi recipe!