Hawaiian Macaroni Salad

This creamy Hawaiian Macaroni Salad is inspired by the traditional macaroni salads served alongside Hawaiian plate lunches. Unlike many mainland versions, authentic Hawaiian macaroni salad keeps things simple with tender elbow macaroni, mayonnaise, shredded carrots, onion, and a tangy dressing.

Course Side Dish

Cuisine Hawaiian

Keyword Pasta Salad

Prep Time 15

Cook Time 15

Refrigerating 2

Total Time 2 30

Servings servings

Calories 604kcal

Author Darcey Olson

Ingredients

16 oz elbow macaroni or medium pasta shells *Note 1
2 cup mayonnaise *Note 2
½ cup grated carrots
¼ cup milk
2 tbsp apple cider vinegar
1 tbsp grated onions
2 tsp sugar
½ tsp salt
¼ tsp ground white pepper *Note 3

Instructions

Cook pasta 1 minute past al dente. Transfer the pasta to a colander and run under cold water to stop the cooking. Transfer to a large mixing bowl.
Fold the mayonnaise, carrots, milk, apple cider vinegar, onion, sugar, salt and pepper into the macaroni until evenly coated.
Cover and refrigerate for a minimum of 2 hours.
Stir before serving. Splash with 1-2 tbsp of milk, if needed.

Notes

Note 1 – While I recommend sticking to macaroni or shells, you can sub in your favorite pasta shape.

Note 2 – Use your favorite brand of mayo. If you use a sub-par brand the final product will suffer.

Note 3 – If you don’t have white pepper, replace with the same amount of black pepper.

Nutrition