Introduction
Hawaiian Macaroni Salad is a classic side dish that is popular in the Hawaiian Islands. It is a creamy and flavorful combination of macaroni, mayonnaise, and vegetables. The salad is often served as a side dish to grilled meats, such as teriyaki chicken or kalua pork. It is also a great addition to any potluck or picnic. The creamy dressing and crunchy vegetables make it a delicious and satisfying dish. With a few simple ingredients, you can easily make this classic Hawaiian dish at home.
Hawaiian Macaroni Salad
Hawaiian macaroni salad is a classic side dish that is perfect for any occasion. This creamy and flavorful salad is made with macaroni noodles, mayonnaise, and a variety of vegetables and seasonings. The addition of pineapple and ham give it a unique Hawaiian twist that will have your guests asking for seconds!
Ingredients
- 1 pound elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup diced celery
- 1/4 cup diced carrots
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced ham
- 1/2 cup diced pineapple
- 1/4 cup white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes.
- Drain the macaroni and rinse with cold water. Transfer to a large bowl.
- Add the mayonnaise, celery, carrots, onion, bell pepper, ham, and pineapple to the bowl. Stir to combine.
- In a small bowl, whisk together the vinegar, sugar, salt, and pepper. Pour over the macaroni salad and stir to combine.
- Refrigerate for at least 1 hour before serving.
This Hawaiian macaroni salad is the perfect side dish for your next barbecue or luau. It’s a simple mixture of tender elbow pasta tossed with a creamy sauce and colorful vegetables for a hint of crunch.
Table of Contents
A big spoonful of creamy Hawaiian mac salad pairs nicely with teriyaki chicken, loco moco, kalua pork, and steamed rice. This simple pasta dish is a must-have for any festive gathering or enjoying a simple lunch plate at the beach. The good news is that it’s easy to make at home!
This quick to prepare pasta salad is simple, affordable, and customizable. Nothing too fancy. Just a handful of pantry staples mixed with little bites of fresh and pickled vegetables. To soak up the flavor, cook the noodles until very soft, then briefly with the vegetables and vinegar. Mix in the mayonnaise and serve.
Pasta selection
Dried elbow macaroni is the traditional pasta used to make the dish. This version has ridges on the surface, making it easier for the sauce to stick. However, different types of pasta like the classic, smooth elbows, or larger size work well. I’ve had this dish served in different ways at various Hawaiian restaurants.
Grab a 1-pound box (about 4 cups of dried elbows). This amount will triple in size to make 12 cups of macaroni salad. Perfect for a big feast!
Cook the pasta
Typically pasta is cooked “al dente” or with some slight resistance. Not for Hawaiian macaroni salad! It’s traditionally cooked until the noodles absorb the seasoned water and become “fat” or soft, but not mushy. The released starches help make space for the vinegar dressing to infuse into the noodles, making each bite much more flavorful. Chilling the macaroni will firm up the pasta a bit before serving.
Add vegetables for crunch
The mayonnaise dressing is heavy, so some crisp vegetables add a little texture for contrast. Grate small pieces of carrot and chop celery. They should be fine not to overpower the macaroni. Grated sweet onion is the trick to add a mild spice without having intense, raw, and sulfurous bites.
I decided to add some sweet pickle relish to the recipe, the sweet and tangy marinade that the cucumbers soak in adds dimension. I also do this for my classic macaroni salad. It’s a small amount but makes a significant flavor impact. It can easily be omitted if desired. However, I recommend doubling the amount of honey to balance the added vinegar.
Mayonnaise selection
For the most creamy macaroni salad, use full-fat mayonnaise. Traditionally, Best Foods or Hellman’s brand for the most decadent consistency. The emulsified egg and oi mixture is pre-seasoned with distilled vinegar, sugar, salt, and lemon juice. When mixed with the marinated macaroni, it creates a delicious sauce that clings to the noodles.
You can substitute some mayonnaise with sour cream or greek yogurt for a lighter version, but the flavor will be tangier. Just adjust the sweetener level to balance the taste.
How to make Hawaiian macaroni salad
Once the macaroni is cooked and cooled down, it’s time to layer the flavor. Unseasoned rice wine vinegar provides a tangy taste. You can use other types of vinegar that are softer in acidities, such as apple cider vinegar or even dill pickle juice. Honey is added to balance the spice. However, granulated sugar, maple syrup, or light brown sugar can also be used. You can easily adjust the levels of the sweet and sour ingredients to your taste.
To make those ingredients pop, stir it in with the noodles and vegetables, then let it marinate for 5 minutes. The pasta acts like a sponge, flavoring the macaroni throughout. The fat in the mayonnaise subdues the taste of the ingredients, so it’s better to wait to add it last. Just stir it until evenly coated. It should look very creamy. The good news is it can be made 5 days in advance for easy meal prep on those busy entertaining days.
Ways to customize this side dish
- Chopped hard-boiled egg
- Sliced green onion or chives for a delicate fresh allium flavor
- Cooked peas, chopped ham, or tuna for more protein
- Chunks of cooked potato for a richer mac salad
Serve this with
FAQ
The base is elbow macaroni mixed with mayonnaise, vinegar, and a sweetener like sugar or honey. You can add mix-ins like small pieces of grated carrots, celery, or sweet pickle relish for crunch and flavor. The recipe can be easily customized with proteins like a hard-boiled egg, ham, peas, or tuna.
It’s best to use short-cut pasta for the salad. Tubular pasta with a hole in the center traps flavor inside. Ditalini, rotelle, or cavatappi works well. Small conchiglie or “shells” would be an excellent complement to the dish.
Full-fat mayonnaise is the preferred ingredient for making a creamy macaroni salad. Light mayonnaise can be used for about half the amount of fat and calories and minimal saturated fat for the recipe. However, the texture may be slightly different because thickening agents like cornstarch have been added. Alternatively, nonfat plain Greek yogurt can be swapped in but will be tangier in taste.
Rinse the pasta with cold water
After cooking the pasta, drain it into a colander, then rinse it with cold water. This technique will help stop the cooking process since the noodles are already soft. Doing so will also prevent the mayonnaise from separating. The heat will cause the emulsion to break into a greasy dressing. The process only takes about 1 minute.
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Cook the Pasta – In a large pot, bring water to a boil. Stir in 1 tablespoon of salt until dissolved. Cook until soft but not mushy, about 12 to 14 minutes.
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Drain and Cool – Drain pasta into a colander and rinse with cold water until cool, about 1 minute. Shake to drain excess water, then add pasta to a large bowl.
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Add the Mix-ins – Stir in the carrots, celery, onion, relish, rice vinegar, sugar, ¾ teaspoon salt, and black pepper. Allow the mixture to sit for 5 minutes.
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Add the Mayonnaise – Stir in mayonnaise until combined. Cover and refrigerate until ready to serve. The salad dressing will become thicker when chilled.
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To Serve – Stir and season with salt and pepper to taste.
- Recipe Yield: About 12 cups
- Serving Size: About 1 cup
- For a Creamier Salad: Stir in an additional ¼ to ½ cup of mayonnaise before serving.
- For a Less Creamy Salad: Stir in whole milk, 1 tablespoon at a time, until the desired sauce consistency is reached.
- Rice Vinegar Substitutes: Apple cider vinegar or dill pickle juice.
- Make it Gluten-Free: Use gluten-free pasta.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
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Nutrition Facts
Hawaiian Macaroni Salad
Amount Per Serving
Calories 413
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 17g
Monounsaturated Fat 6g
Cholesterol 16mg5%
Sodium 317mg13%
Potassium 123mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 5g6%
Protein 5g10%
Vitamin A 1011IU20%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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