What is in traditional Hawaiian macaroni salad?

Traditional hawaiian macaroni salad includes soft elbow macaroni, full-fat mayonnaise (typically Best Foods or Hellmann’s), grated carrots, and finely chopped onions. Some recipes add a splash of apple cider vinegar and a bit of sugar to balance the creaminess. That’s it—no pickles, eggs, or mustard. The ingredients are simple, but the texture and flavor are carefully crafted.

Why does Hawaiian mac salad taste different?

Hawaiian mac salad tastes different because of its soft pasta and ultra-creamy dressing. The unique flavor comes from using a very specific brand of mayonnaise, a bit of sugar, and vinegar for a delicate tang. There’s also no strong seasoning or crunch—just smooth, balanced creaminess that pairs perfectly with rich, savory dishes in plate lunches.

What are the ingredients in Hawaiian salad?

If you’re referring to the classic hawaiian macaroni salad recipe , the core ingredients are elbow macaroni, mayonnaise, milk, apple cider vinegar, sugar, salt, pepper, grated carrot, and sweet onion. These are combined and chilled to create a smooth, mildly sweet, and tangy salad. It’s designed to complement, not compete with, bold main dishes.

What are some common mistakes making macaroni salad?

Common mistakes include undercooking or overcooking the pasta too much, using the wrong brand of mayonnaise, adding too many bold ingredients (like mustard or relish), and skipping the chill time. To get the authentic taste, stick to the classic ingredients and preparation method, and always allow the salad to rest in the fridge for at least two hours before serving.

Hawaiian Macaroni Salad Recipe – 1 Creamy Island Favorite

Description

Hawaiian macaroni salad recipe with tender pasta, creamy dressing & sweet onions. Perfect for BBQs, plate lunches, and island-style meals.

Ingredients

8 ounces elbow macaroni
2 tablespoons apple cider vinegar
1 medium carrot, peeled and grated (about 1/2 cup)
1 small sweet onion, finely chopped (about 1/2 cup)
1 cup mayonnaise
1/2 cup whole milk
1 tablespoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

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Instructions

Cook the macaroni:
In a large pot of salted boiling water, cook the elbow macaroni until tender, following package directions. Drain and rinse with cold water to stop further cooking.
Season the pasta and mix in vegetables:
Transfer the cooled pasta to a large mixing bowl. Drizzle with apple cider vinegar and stir well. Add the grated carrot and chopped onion, mixing until evenly combined.
Make the creamy dressing:
In a separate bowl, whisk together the mayonnaise, milk, sugar, salt, and pepper until smooth. Pour this dressing over the macaroni mixture and gently fold everything together to ensure the pasta is well-coated.
Chill before serving:
Cover the bowl and refrigerate the salad for at least 2 hours to let the flavors meld.
Storage tip:
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Pasta and Grain Salads
Method: Boiled and chilled
Cuisine: American (Hawaiian-style)