Hawaiian Macaroni Salad
Creamy, nostalgic, and the perfect summer side dish.
I’ve always loved the simplicity of Hawaiian macaroni salad. It’s not loaded with mix-ins or tossed in a complicated dressing. It’s just creamy, comforting, and wonderfully simple. I did technically include this in my Pasta Salad Series, but it feels like it’s in a league of its own.
The secret is that the pasta is intentionally cooked a little past al dente. I know that sounds wrong, but the softer noodles absorb the dressing and create the signature creamy texture Hawaiian macaroni salad is known for.
For this version, I kept things mostly classic with grated carrot, sweet onion, plenty of black pepper, and a rich mayo-based dressing. I used seasoned rice vinegar because I had it on hand and love the subtle sweetness it adds, but apple cider vinegar works beautifully as well and is actually the more traditional choice.
If you use apple cider vinegar, you’ll want to add a pinch or two of sugar. Hawaiian macaroni salad is often made with a touch of sugar, but because seasoned rice vinegar already contains some, I found it wasn’t necessary here.
This one really is better after a few hours in the fridge. It will thicken as it chills, so just stir in a splash of milk and/or an extra spoonful of mayo before serving to bring it back to that ultra-creamy texture.
It’s simple, it’s nostalgic, and it’s the perfect side dish for anything coming off the grill this summer.
Tips to Take It from Good to Great
Cook the pasta about two minutes past al dente. The extra cooking time helps the noodles absorb more of the dressing, giving the salad a richer, creamier texture.
Toss the hot pasta with the vinegar and half of the mayo while it’s still warm. This allows the pasta to absorb flavor and helps create a creamier finished salad.
Grate the onion instead of dicing it. It melts into the dressing and gives the salad that classic savory flavor without harsh bites of raw onion.
Don’t skip the chill time. The flavor and texture improve dramatically after a few hours in the refrigerator, and it’s even better the next day.
Taste again before serving. It may need a little extra salt, black pepper or vinegar.
Stir in a splash of milk or a spoonful of mayo before serving to bring it back to its creamy consistency.
Hawaiian Macaroni Salad
Servings: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
Click here for the printable recipe
1 pound small elbow macaroni
Kosher salt and freshly cracked black pepper, to taste
1 tbsp seasoned rice vinegar, divided
1 cup grated carrot
¼ cup grated sweet onion
1 bunch green onions, sliced (green tops)
2 cups mayonnaise, divided
½ cup whole milk, plus more as needed
Instructions:
Bring a large pot of generously salted water to a boil. Add the macaroni and cook about 2 minutes past al dente.
Drain the pasta and transfer it to a large mixing bowl. Immediately toss with 2 teaspoons of the seasoned rice vinegar and 1/2 cup of the mayonnaise, stirring until evenly coated. Let cool completely.
In a separate bowl, whisk together 1 cup of the mayonnaise, milk, remaining rice vinegar, salt, and black pepper. Add the grated carrot, grated onion, and green onions, reserving about 1 tablespoon for garnish. Stir to combine.
Add the cooled pasta and stir until well combined. If the salad seems a little dry, stir in the remaining 1/2 cup mayonnaise until it reaches your desired consistency.
Cover and refrigerate for at least 4 hours, preferably overnight.
Before serving, stir well. Add a splash of milk and/or an extra spoonful of mayonnaise as needed to loosen. Taste and adjust with additional salt, black pepper, and vinegar if desired. Garnish with the remaining green onions and enjoy.
Damn looks good