You know that creamy, tangy macaroni salad that comes with every plate lunch in Hawaii? The one that’s somehow way better than any pasta salad you’ve had on the mainland? Turns out, recreating that perfect Hawaiian macaroni salad at home is way simpler than you’d think.
What makes Hawaiian mac salad different isn’t what’s in it – it’s what’s not in it. No diced vegetables, no herbs, no cheese. Just pasta, mayo, a touch of vinegar and sugar, and the right technique. The magic happens when you cook the pasta softer than you normally would and let everything meld together overnight.
This recipe has become my go-to for potlucks because it feeds a crowd, costs almost nothing to make, and actually gets better sitting in the fridge. Plus, even the pickiest eaters love it – including my neighbor’s kids who won’t touch anything green.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional, the aim is to educate, not just instruct.
Why This Mac Salad Works
❀ Stupid Simple: Only 5 ingredients, and chances are, you already have them in your kitchen. No fancy shopping trips or complicated prep, just real, everyday cooking made effortless.
❀ Takes 20 Minutes: Most of that time is just waiting for water to boil. Quick, stress-free, and perfect for busy weeknights when you still want something homemade.
❀ Feeds a Small Army: Need to feed 10+ people? No problem. This recipe scales beautifully, making it a go-to for potlucks, family gatherings, or casual get-togethers.
❀ Actually Improves Overnight: Unlike most dishes that are best eaten immediately, this one develops flavor as it sits. Make it ahead of time and enjoy even more depth the next day.
❀ Costs Under $5: Way cheaper than buying it at the deli or takeout counter. Delicious, hearty, and wallet-friendly, what’s not to love?
What You’ll Need
For the salad:
• 1 pound elbow macaroni (or small shells)
• 2 cups mayonnaise (use real mayo, not salad dressing)
• ¼ cup apple cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt (plus more for pasta water)
Optional garnish:
• 2 green onions, thinly sliced
• Paprika for dusting
Ingredient Notes & Easy Swaps
Pasta shape matters: Elbow macaroni is traditional, but small shells or rotini work great too. Skip the long pasta shapes – they don’t grab onto the dressing the same way.
Don’t cheap out on mayo: Use the good stuff like Hellmann’s or Best Foods. Light mayo works but makes it less creamy. Miracle Whip? That’s a whole different flavor profile.
About that vinegar: Apple cider vinegar gives you the classic taste, but plain white vinegar works fine if that’s what you have. Rice vinegar makes it a bit milder if you’re not into the tang.
Storage reality check: This keeps for about 5 days in the fridge, but here’s the thing – the pasta keeps soaking up the dressing, so you might need to stir in more mayo before serving leftovers.
How to Make Hawaiian Macaroni Salad
➲ Cook the pasta longer than usual.
Get a big pot of well-salted water boiling hard. Toss in your elbow macaroni and cook it according to the package directions, then keep going for another 1-2 minutes. We want it softer than typical al dente – think more like “tender enough for grandma.” This soft texture is what makes Hawaiian macaroni salad authentic.
➲ Cool it down completely.
Dump the pasta into a colander and rinse with cold water until it’s completely cool to the touch. Give the colander a few good shakes to get rid of excess water – nobody wants watery mac salad.
➲ Make your dressing.
In a big mixing bowl, whisk together the mayo, vinegar, sugar, and salt until it’s smooth. Taste it – you should get that sweet-tangy balance. If the sugar feels gritty, keep whisking.
➲ Mix it all together.
Add your cooled pasta to the dressing and fold it in with a big spoon or spatula. Get every piece of pasta coated – it should look super creamy right now.
➲ Season like you mean it.
Taste and add more salt if needed. The pasta is going to soak up flavors, so it should taste well-seasoned at this point. Too dry? Add more mayo. Want more tang? Splash in a bit more vinegar.
➲ Let it do its thing.
Cover and stick it in the fridge for at least 2 hours, but honestly, overnight is when the magic happens. The pasta absorbs the dressing and everything melds together perfectly.
➲ Fix it up before serving.
Give it a good stir after it’s been chilling – it might look a little dry, but mixing brings back that creamy texture. Taste again and adjust if needed. Sprinkle with green onions and a little paprika if you’re feeling fancy.
➲ Serve at the right temp.
Let it sit out for about 10 minutes before serving – it tastes way better when it’s not ice-cold.
Pro Tips to Nail It
❀ Seriously, don’t undercook that pasta. The biggest rookie mistake is leaving it too firm. Hawaiian macaroni salad pasta should be soft enough to almost melt in your mouth – that’s the whole point.
❀ Salt your pasta water like the ocean. Use way more salt than you think you need – about 2 tablespoons for a big pot. This is your only chance to season the actual pasta.
❀ Overnight = game changer. Sure, you can eat it right away, but letting it sit overnight transforms this from “pretty good” to “holy cow, what did you do differently?”
❀ Watch the consistency. It should be creamy but not soupy. Too thick after chilling? Stir in mayo one spoon at a time. Too liquidy? Drain off any separated liquid and remix.
❀ Double it without fear. This recipe scales up perfectly. Use a 2-pound bag of pasta and double everything else – just make sure you’ve got a mixing bowl big enough to handle it all.
Common Questions
➲ Can you freeze Hawaiian macaroni salad?
Nope, don’t do it. Mayo-based stuff gets weird and separated when you thaw it out. But honestly, it keeps for almost a week in the fridge, so just make what you need.
➲ What makes Hawaiian macaroni salad different from regular pasta salad?
It’s all about what’s NOT in there – no veggies, no cheese, no fancy herbs. Just pasta, mayo, and a few basic seasonings. Plus, the pasta is way softer than what you’d expect in a typical pasta salad.
➲ Can you make this dairy-free?
Yep, just swap in vegan mayo. Brands like Just Mayo work great, and honestly, most people can’t tell the difference.
➲ Why does it look all dry the next day?
That’s totally normal – the pasta keeps drinking up the dressing overnight. Just stir in more mayo until it looks right again. You might need to add a pinch more salt too since extra mayo can water down the flavor.
Wrapping It Up
There’s something really satisfying about nailing a recipe this simple. Five ingredients, basic technique, and you’ve got the same creamy Hawaiian macaroni salad that costs $8 a pound at the deli counter.
The best part? This goes with everything. Throw it next to some Korean BBQ Short Ribs for that authentic plate lunch vibe, or pair it with Grilled Teriyaki Chicken for an easy weeknight dinner.
You may also like:
❃ Cool Whip Cookies: The Easiest Cookie Recipe Ever (Ready in 15 Min!)
❃ Easy & Creamy Scalloped Potatoes Recipe (Feeds 10 People!)
❃ Easy Mexican Street Corn Recipe (Ready in 15 Minutes!)
❃ Homemade Bagel Recipe | Easy New York–Style (Ready in 3H!)
Give this a shot and see how it turns out! I’d love to hear your thoughts, —drop a comment below and share your experience with this Hawaiian Macaroni Salad recipe. Did you tweak it a bit or add your own twist? Every version is a little celebration of flavor!
And if you want to save it for later, don’t forget to pin it to Pinterest, perfect for when you’re planning your next luau, potluck, or family dinner. This recipe is easy to make, crowd-pleasing, and sure to become a go-to in your kitchen.
Creamy Hawaiian Macaroni Salad Delight
Ingredients
- 2 cups elbow macaroni
- 1 cup shredded carrots
- ½ cup finely chopped celery
- ¼ cup sliced green onions
- 1 cup vegan mayonnaise or regular
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Cook macaroni until soft, then drain and rinse with cold water.
- In a large bowl, whisk together mayo, vinegar, sugar, mustard, salt, and pepper.
- Add cooked pasta, carrots, celery, and green onions.
- Toss until evenly coated.
- Chill for at least one hour before serving for best flavor and texture.
