I once spent a summer volunteering at a community garden just outside of town. Every Saturday morning, I’d bring a thermos of coffee and join a rotating group of folks—students, retirees, the occasional scout troop, all pitching in to weed, plant, or harvest.
One particular weekend, a soft-spoken young man named Isaac, probably in his early twenties, brought lunch for everyone. He said his grandmother used to make him Hawaiian Macaroni Salad when he’d help her in the yard. His version was creamy, slightly tangy, with just enough crunch to keep you going. We all sat under the shade of a mulberry tree, plastic forks in hand, passing around paper plates piled high with ribs and slaw, but that salad was what disappeared first.
I asked Isaac what made it different. He grinned and said, “It’s the vinegar, has to go on the hot noodles. Soaks right in.” I’d never done that before. It stuck with me. Later that evening, I went home and made my own version, still warm from the memory of that meal. It’s not fancy, elbow macaroni, a gentle bite of red onion, and the sweet snap of carrots, but it has a quiet charm.
Like Isaac, it doesn’t try to impress—it just shows up and makes everything better. And every time I make it now, I think of that shaded patch of grass, the clink of forks, and how food brings strangers together like nothing else can.
Short Description
A creamy, slightly tangy Hawaiian Macaroni Salad with tender elbow macaroni, crisp veggies, and a sweet-savory dressing—perfect for potlucks, cookouts, or easy family meals.
Key Ingredients
- 1 pound (450g) elbow macaroni
- 1 tablespoon salt (for boiling water)
- 2 tablespoons apple cider vinegar, plus more to taste
- 1 cup mayonnaise
- ¼ cup whole milk
- 1 tablespoon brown sugar
- ½ teaspoon ground black pepper
- ½ teaspoon salt, or to taste
- ½ small red onion, finely diced
- 1 cup shredded carrots
- ¾ cup finely diced celery
- ½ cup chopped scallions (green onions)
Tools Needed
- Large pot for boiling pasta
- Colander for draining
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Sharp knife and cutting board
Cooking Instructions
Step 1: Cook the Macaroni
Bring a large pot of water to a boil and add 1 tablespoon salt. Stir in 1 pound elbow macaroni and cook until al dente (about 8–9 minutes). Drain and rinse under cold water until cool.
Step 2: Whisk the Dressing
In a mixing bowl, combine 1 cup mayonnaise, ¼ cup milk, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, ½ teaspoon salt, and ½ teaspoon pepper. Whisk until smooth. Taste and adjust vinegar or sugar as you prefer.
Step 3: Toss with Veggies
Add cooled macaroni to bowl. Mix in diced red onion, shredded carrots, diced celery, and chopped scallions. Gently stir until the pasta is fully coated with dressing and ingredients are evenly distributed.
Step 4: Chill before Serving
Cover and refrigerate at least 1 hour, ideally 2–3 hours. This helps flavors meld and gives the dressing time to mellow and thicken.
Step 5: Final Adjustments & Serve
Give the salad a good stir. Taste and add another splash of vinegar or more salt if needed right before serving. Serve chilled or at room temperature.
Why You’ll Love This Recipe
Island-Inspired Flavor: Creamy, tangy dressing balanced with sweet and savory notes.
Quick & No-Cook Veggies: Fresh crunch without complicated prep.
Make-Ahead Friendly: Prepares ahead—ideal for busy days or gatherings.
Crowd-Pleaser: A hit in potlucks, BBQs, or weeknight dinners.
Balanced & Vibrant: Pasta carbs with veggies and fresh taste.
Mistakes to Avoid & Solutions
Soggy Macaroni: Overcooked pasta can become mushy. Cook to al dente and rinse under cold water immediately.
Thin Dressing: If too runny, add a bit more mayo or refrigerate longer so it thickens.
Bland Taste: Don’t skip the vinegar or sugar. Always taste after chilling and adjust to your preference.
Watery Texture: Ensure veggies are well-drained before adding to prevent dilution.
Dull Flavor: Chill long enough to let flavors meld; serve within 24 hours for best taste.
Serving and Pairing Suggestions
Serve chilled as a side at BBQs or potlucks
Pair with grilled chicken, teriyaki beef, or fish tacos
Style buffet trays with tropical fruit on the side
Garnish with extra scallions or a sprinkle of paprika for color
Great for boxed lunches or as a refreshing summer dish
Storage and Reheating Tips
Store: Keep in an airtight container in the fridge for up to 3 days
Stir Before Serving: Freshen up with a little more vinegar or mayo if it firms up
Don’t Freeze: Mayonnaise and veggies don’t freeze well—they turn watery
FAQs
1. Can I use a different vinegar?
Yes, white vinegar or rice vinegar work too, start small and taste.
2. Is Greek yogurt a good substitute for mayo?
Yes! Use half mayonnaise and half Greek yogurt for a lighter version.
3. Can I add protein?
Absolutely—tuna, diced ham, or shredded chicken make it heartier.
4. Why refrigerate before serving?
Chilling allows flavors to blend and dressing to thicken for better texture.
5. Can I prep it the night before?
Definitely. Prep it ahead, stir again before serving, and adjust the seasoning.
Tips & Tricks
Rinse pasta under cold water until it’s fully cooled to stop cooking
Let the salad sit overnight for deeply melded flavor
Finely dice veggies for a better texture in every bite
Balance creaminess with vinegar or lemon juice after chilling
Add extras like pineapple tidbits or chopped bell pepper for variety
Recipe Variations
Light Version: Substitute half mayo with Greek yogurt and use low-fat milk.
Tropical Twist: Fold in ½ cup crushed pineapple (drained) and sprinkle shredded coconut before serving.
Crunch Variation: Add ¼ cup chopped macadamia nuts or salted sunflower seeds before serving.
Herb Infusion: Stir in 2 tablespoons finely chopped cilantro or parsley for fresh flavor.
Final Thoughts
Isaac eventually moved away, off to start a teaching job across the country, but we still trade recipes every now and then. I sent him my version of Hawaiian Macaroni Salad last spring, he added pineapple and said it made him laugh. I think about that shared moment under the mulberry tree each time I stir the dressing together.
Some dishes carry a kind of memory baked in, and this one always reminds me of warm hands in garden gloves, mismatched folding chairs, and the quiet comfort of a good, simple meal. If you try it, I hope it becomes someone’s favorite on your table too.
Creamy Hawaiian Macaroni Salad
Print ThisIngredients
- 1 pound (450g) elbow macaroni
- 1 tablespoon salt (for boiling water)
- 2 tablespoons apple cider vinegar, plus more to taste
- 1 cup mayonnaise
- ¼ cup whole milk
- 1 tablespoon brown sugar
- ½ teaspoon ground black pepper
- ½ teaspoon salt, or to taste
- ½ small red onion, finely diced
- 1 cup shredded carrots
- ¾ cup finely diced celery
- ½ cup chopped scallions (green onions)
Instructions
Step 1: Cook the Macaroni
Boil macaroni in salted water until al dente (8–9 minutes). Drain and rinse under cold water to cool.
Step 2: Make the Dressing
Whisk mayo, milk, vinegar, brown sugar, salt, and pepper until smooth. Adjust seasoning to taste.
Step 3: Mix Everything
Add macaroni, onion, carrots, celery, and scallions to the bowl. Stir gently to coat.
Step 4: Chill
Cover and refrigerate for 1–3 hours to let flavors develop.
Step 5: Serve
Stir, taste, and adjust seasoning if needed. Serve chilled or at room temperature.
