Hawaiian Macaroni Salad Authentic Recipe and Serving Tips

Hawaiian Macaroni Salad is a classic Hawaiian dish known for its rich, creamy texture and tangy-sweet flavor.

I love how authentic Hawaiian mac salad stands out from other pasta salads. The macaroni is cooked until extra soft and coated in a smooth dressing made of mayonnaise, milk, and a touch of vinegar and brown sugar.

It’s filled with fresh, simple ingredients like shredded carrots, grated onion, and sometimes crisp celery or green onions. The salad is easy to whip up and feels like a staple at picnics, cookouts, and backyard BBQs across Hawaii.

For me, the best part is watching the flavors blend as it chills in the fridge. That makes it a perfect make-ahead side dish.

If you want to make a truly authentic Hawaiian mac salad, this recipe will get you that creamy, comforting taste locals love.

For more great pasta salad recipes, try Fajita Pasta Salad, Pulled Pork Sliders, Pork Steaks, Hawaiian Chicken Tacos, and Pineapple Chicken Skewers.

Why You Will Love This Hawaiian Macaroni Salad Recipe

This Hawaiian macaroni salad is so simple but still brings a ton of flavor to the table. The creamy dressing covers each noodle, and the mix of mayo, milk, and apple cider vinegar makes each bite smooth and balanced.

The salad pairs well with classic plate lunch favorites. When I serve it next to huli huli chicken, fried chicken, grilled pork chops, or pulled pork, the creamy, tangy taste balances out salty or smoky meats.

It’s perfect for potlucks, cookouts, or family gatherings. I often bring this to parties because it holds up well next to hot dishes like shrimp, hot dogs, grilled chicken, and chicken katsu.

Reasons I keep coming back to this recipe:

Feature	Why It Stands Out
Soft, tender pasta	Holds the dressing well and is never dry
Sweet and tangy taste	Great balance with richness and freshness
Crunchy veggies	Carrot, celery, and green onion add texture
Versatile	Pairs with almost any Aloha State lunch plate

With ingredients I already have at home, I can put together a bowl in about 30 minutes. When chilled, the flavors settle in, and it’s even better the next day.

Whether I serve it as a side for grilled or fried dishes or as part of a full Hawaiian lunch plate, it always feels just right.

How To Make Perfect

To make a perfect Hawaiian Macaroni Salad, I start by choosing good-quality elbow macaroni. I cook the pasta a little longer than usual—about 2 to 3 minutes past al dente—so it turns soft and creamy, just like traditional island recipes.

Once I drain it, I add vinegar to the warm pasta. This step helps the noodles soak up a gentle tangy flavor, which makes a big difference in taste.

For the dressing, I mix mayonnaise, whole milk, apple cider vinegar, brown sugar, salt, and black pepper in a separate bowl. Whisking these together makes the base smooth and creamy.

I add shredded carrot, finely grated yellow onion, celery, and sometimes green onion. These ingredients add crunch, color, and a slight sweetness that balance the salad.

The dressing gets poured over the pasta and vegetables, and I mix it all gently. After combining everything, I cover the bowl and chill it in the fridge for at least two hours.

If the salad seems dry after sitting, a splash of milk or another spoonful of mayonnaise solves the problem. I always serve this pasta salad cold, pairing it with barbecue or grilled meats.

Pro Tip Table

Step	Tip
Cooking Pasta	Go softer than al dente
Dressing	Whisk until smooth
Vegetables	Grate for the best texture
Chilling	Refrigerate at least 2 hours

Key Ingredients And Substitutions

For classic Hawaiian Macaroni Salad, I rely on elbow macaroni. It cooks up soft and absorbs the creamy dressing well.

Small shells can work if elbow macaroni isn’t available, but keep in mind that shape affects texture. Mayonnaise is the main ingredient for the dressing, and I usually go with Best Foods or Hellmann’s mayo for the best texture and taste.

If I need a dairy-free option, I use vegan mayonnaise, but the salad will taste a bit different.

I use whole milk to loosen the dressing and keep it smooth. In a pinch, low-fat milk or a plant-based milk can be swapped in, but whole milk gives a richer texture.

For the sweet and tangy flavor, I add both apple cider vinegar and a touch of brown sugar. Granulated sugar can be used if brown sugar isn’t on hand, but it’s a little less rich.

Shredded carrot gives color and crunch. Sometimes, I use grated carrot if that’s easier. Finely chopped celery and grated or shredded onion add more crunch and flavor balance.

Green onions or scallions can also be mixed in or sprinkled on top. Here is a simple table to highlight ingredient swaps:

Ingredient	Substitution
Elbow macaroni	Small shells
Best Foods mayo	Hellmann’s or vegan mayo
Whole milk	Plant-based milk
Brown sugar	Granulated sugar
Shredded carrot	Grated carrot
Celery	Omit or add extra carrot
Yellow onion	Red onion or scallions

For seasoning, I stick with salt and pepper. Sometimes I add a pinch of paprika for color, but that’s optional.

If I want it a little sweeter or tangier, I adjust the sugar or vinegar to taste.

Frequently Asked Questions

Hawaiian macaroni salad has a creamy, tangy taste with a nice balance of sweetness and mild acidity. Storing it right helps keep its texture and flavor.

There are a few variations, and both restaurants and home cooks add their own twist.

How do you make authentic Hawaiian macaroni salad?

I boil elbow macaroni longer than usual, so it becomes soft, not just al dente. After draining, I toss the hot pasta with apple cider vinegar and let it sit.

This step lets the noodles soak up a light, tangy flavor. Next, I mix together mayonnaise, whole milk, brown sugar, salt, and black pepper for the dressing.

I add finely shredded carrot, grated yellow onion, chopped celery, and sometimes green onions. I mix everything gently and chill it in the refrigerator for a few hours to let the flavors blend.

What are the essential ingredients in a traditional Hawaiian macaroni salad?

My recipe always includes elbow macaroni, mayonnaise, whole milk, apple cider vinegar, brown sugar, salt, and black pepper. I also use a shredded carrot and grated yellow onion for color and flavor.

I sometimes add celery and green onions for extra crunch and freshness, but these are optional.

Can you substitute mayonnaise in Hawaiian macaroni salad for a healthier option?

I can use plain Greek yogurt or a light mayonnaise if I want to lower the fat content. However, this will change the taste and texture since the classic version uses rich mayonnaise.

Some people mix part Greek yogurt and part mayonnaise to keep some of the creamy texture. The salad may taste less tangy and rich with these changes.

What variations exist for Hawaiian macaroni salad and how do they differ?

Some versions include extra vegetables like peas, pineapple, or bell peppers. Others may use a different type of vinegar, like white vinegar, in place of apple cider vinegar.

Restaurants like Ono Hawaiian BBQ and L&L Hawaiian Barbecue sometimes tweak the ingredients slightly; for example, some use a sweeter dressing, while others keep it more savory.

Add-ins like hard-boiled eggs or even tuna are popular in some homes, but I prefer the classic combination.

How long can homemade Hawaiian macaroni salad be safely stored in the refrigerator?

I keep my macaroni salad in an airtight container in the refrigerator. It’s best eaten within 3 to 4 days for the best texture and safest results.

After about a day or two, the dressing can get absorbed by the pasta and the salad may become a little dry. A splash of milk or mayonnaise will help refresh it before serving.

Is there a difference in taste between Ono Hawaiian and L&L Hawaiian macaroni salad?

I’ve noticed that mac salad from Ono Hawaiian BBQ tastes a bit sweeter and creamier. L&L Hawaiian Barbecue usually leans more tangy and peppery, at least to me.

Both spots use almost the same ingredients. Still, the way they mix things up and the little tweaks make a difference, especially if you try them back to back.