If you’ve ever had a Hawaiian plate lunch, you know the creamy, tangy scoop of Hawaiian Macaroni Salad that rounds it all out. This homemade version captures that island comfort perfectly with a few tips for making it vegan or gluten-free, too!
You Will Love This Hawaiian Macaroni Salad
Creamy, tangy, simple, and packed with nostalgic island flavor! This traditional Hawaiian macaroni salad is made with pantry staples and happens to be naturally dairy-free. I’ve made this salad more times than I can count, trying different techniques and tweaks to get it just right.
After many batches (and a few generous friends from Hawaii willing to share their family tips), I can confidently say this version gets as close as you can without hopping a plane. It’s satisfying on its own, but also the perfect side for BBQ, grilled meats, or a plate lunch vibe at home.
What is Hawaiian Macaroni Salad?
Hawaiian macaroni salad is a classic side dish served with plate lunches like kalua pork, chicken katsu, or teriyaki beef. It’s simple and creamy, made with tender macaroni, mayo, vinegar, a little sugar, and just enough carrot and onion for texture.
Hawaiian Macaroni Salad Recipe Ingredients
- Elbow Macaroni: The classic choice for Hawaiian mac salad since macaroni noodles hold the creamy dressing perfectly.
- Apple Cider Vinegar: Adds a tangy flavor and helps season the warm pasta so the flavors soak in.
- Carrots: A touch of sweetness and crunch that’s traditional in Hawaiian-style mac salad.
- Grated Onion: Provides savory depth without overwhelming the dressing. Onion powder works too for a milder option.
- Mayonnaise: The star of the dressing! Traditional recipes always use Best Foods mayo, aka Hellman’s. I also like Avocado mayo.
- Light Brown Sugar: Balances out the tangy vinegar with a hint of sweetness.
- Kosher Salt & Black Pepper: Add to taste.
- Celery (optional): Not traditional, but adds a nice crunch if you like extra texture.
- Pineapple (optional): Little known fact, this is not a traditional ingredient in authentic Hawaiian macaroni salad, but it is delicious!
- Optional Garnishes: Green onions, shredded carrots, or paprika!
Get the full recipe in the recipe card below.
See how to make this traditional Hawaiian Salad
How to Make Hawaiian Macaroni Salad
Step 1 – Cook the Pasta
Boil the elbow macaroni in well-salted water according to package instructions (add 1–2 extra minutes if at high altitude). Drain and rinse thoroughly under cold water to cool.
Step 2 – Add Vinegar and Carrots
Transfer pasta to a large bowl. While still slightly warm, stir in the apple cider vinegar and shredded carrots. Let chill in the fridge for 10–20 minutes if needed.
Step 3 – Make the Dressing & Assemble
In a separate bowl, whisk together 2 cups of mayonnaise, the grated onion or onion powder, brown sugar, salt, and pepper.
Fold the dressing into the pasta, along with optional celery if using, until fully coated.
Step 4 – Chill & Serve
Cover and refrigerate for at least 1 hour (4+ hours is ideal) so the flavors can meld.
Before serving, stir in the remaining ½ cup of mayo to refresh the texture. Taste and adjust salt and pepper. Garnish if desired.
Hawaiian Macaroni Salad Recipe Variations
While the classic version keeps it simple, you can make it yours! Here are a few ideas:
- Pineapple – Okay, we need to talk about this one. Pineapple is not traditional in Hawaiian mac salad, but mainlanders can’t help themselves. If you want that tropical sweetness, go ahead and add a small can of drained pineapple tidbits or fresh pineapple. We won’t tell!
- Add Protein – Hard-boiled eggs, shredded chicken, or tuna can make it more of a meal.
- Sweet Peas – Not authentic, but a handful of thawed peas adds color and sweetness.
- Pickle Relish – For a bit of tangy-sweet contrast.
- Spicy Kick – Add a pinch of cayenne or some diced jalapeños for heat.
- Mustard – Some recipes stir in a bit of yellow mustard for tang; not traditional, but tasty!
- Vegan Option – This recipe is naturally dairy-free as written. If you’re looking for a vegan Hawaiian mac salad, use vegan mayo (like Chosen Foods Vegan or Sir Kensington’s Vegan Mayo), that’s the only change!
- Gluten-Free Option – Use gluten-free elbow macaroni (brown rice or corn-based pasta works best). I like Tinkyada the best. Cooked according to package directions. Double-check that the rest of your ingredients are certified gluten-free.
💡Want to keep it classic? Stick to mayo, carrots, and onion!
How to Serve this Recipe for Hawaiian Macaroni Salad
Traditionally, Hawaiian macaroni salad is part of a “plate lunch,” served alongside white rice and a protein like kalua pork, teriyaki chicken, or chicken katsu. That classic trio with rice, meat, and mac salad makes for a simple, satisfying meal that’s beloved across the islands.
At home, this creamy mac salad is incredibly versatile and pairs well with all kinds of grilled and BBQ mains. Try it with:
- Chicken with homemade teriyaki sauce
- Asian-marinated grilled pork
- Pulled pork sandwiches
- BBQ chicken or BBQ chicken sliders
- A juicy smash burger
How to Store Hawaiian Macaroni Salad with Pineapple
- Refrigerate: Store Hawaiian macaroni salad in an airtight container in the refrigerator for up to 4–5 days, if it lasts that long.
- Refreshing Before Serving: Mac salad tends to soak up dressing as it sits. Before serving leftovers, stir in a few tablespoons of the reserved mayo (or a little milk or plant milk for vegan versions) to loosen it up.
- Make Ahead: Great for prepping ahead! Make it the night before your event, then refresh and season just before serving.
Can you freeze macaroni salad?
Nope! This mac salad doesn’t freeze well. The mayo separates and the pasta texture suffers. It’s best made fresh and enjoyed within a few days. If you’re prepping ahead for a party, make it the night before and refresh just before serving.
FAQs for Hawaiian Style Macaroni Salad
Hawaiian macaroni salad is extra creamy, simple, and comforting. Unlike other pasta salads with lots of mix-ins, it sticks to just a few ingredients like macaroni, carrots, onion, mayo, vinegar, and sugar. The result is a smooth, tangy-sweet flavor that’s totally craveable!
Nope, authentic Hawaiian macaroni salad does not include pineapple. That said, on the mainland, we tend to think “Hawaiian” means “add pineapple,” so you’ll sometimes see it in adapted recipes. While it’s not authentic, if you love pineapple, feel free to add it!
The pasta is often slightly overcooked on purpose for a softer, creamier bite that absorbs the dressing better. That’s part of what makes it so comforting!
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Ingredients
- 1 pound elbow macaroni use regular or gluten-free pasta
- ¼ cup apple cider vinegar
- 2 medium carrots peeled and shredded
- ¼ cup yellow onion or white, grated (or sub ½–1 teaspoon onion powder)
- 2 ½ cups mayonnaise divided (See Note 1)
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt or to taste
- Ground black pepper to taste
- ½ cup finely diced celery for added crunch, optional
- Optional garnish: Sliced 2 green onions, shredded carrots and a light sprinkle of paprika for color
Instructions
- Cook Pasta: Boil macaroni in salted water according to package directions until al dente, or 1–2 minutes longer if at high altitude. Drain and rinse with cool water until fully cooled (see Note 2). Transfer to a large bowl.1 pound elbow macaroni
- Add Vinegar & Carrots: Stir in the apple cider vinegar and shredded carrots. Fold gently to coat. If pasta is still warm, chill in the fridge for 10–20 minutes.¼ cup apple cider vinegar, 2 medium carrots, ¼ cup yellow onion
- Make the Dressing: In a medium bowl, whisk together 2 cups of the mayonnaise, brown sugar, grated onion or onion powder, salt, and pepper.
- Assemble Salad: Add optional celery to the pasta if using. Pour the dressing over the cooled pasta and gently fold to coat without breaking up the noodles.½ cup finely diced celery
- Chill: Cover and refrigerate for at least 1 hour (4 hours or more is ideal) to allow flavors to develop and meld.
- Before serving: Stir in the reserved ½ cup mayonnaise to refresh the creaminess. Adjust salt and pepper to taste.
- Garnish with green onions, finely grated carrots and a light sprinkle of paprika, if desired. If you find your macaroni salad is too thick, even with the extra mayo, add a couple of tablespoons of half and half or whole milk until the desired consistency.
Notes
- Hawaiians swear by using Best Foods Real Mayonnaise (aka Hellman’s east of the Mississippi), I have no issues using this, but I prefer Chosen Foods Avocado mayo.
- Normally, I do not recommend rinsing pasta, except for this pasta salad; rinsing stops the cooking process of the pasta, AND instead of absorbing so much of the dressing, it wraps itself around the noodles, creating a great pasta bite wrapped with creamy dressing.
Nutrition
Lois B.
I rated it a 4 star because I have another recipe that uses’ condensed milk but i am going to try your receipe because I like all the ingredients listed in the recipe.
Thanks Lois, I hope you come back and rate it again after making it. That condensed milk must make it really sweet.
Lois B.
I have no Kosher salt on hand – can I use regular table salt?
Hi Lois! Sorry for my delay, yes start with a little less as it’s a bit more salty than kosher salt! And if you don’t mind could change your rating to either no stars or 5?
Heidi
I made this and it was delicious! Great recipe to bring to a potluck.
Yay!! Appreciate your kind comment!