There’s something about a scoop of creamy, pale-gold macaroni salad nestled beside smoky barbecue chicken and glossy brown gravy that instantly feels like Hawaii on a plate.
Tender elbow pasta, lightly firm to the bite, is coated in a rich, tangy-sweet dressing, speckled with flecks of carrot—cool, silky, and satisfying.
This classic L & L Hawaiian Macaroni Salad is a simple, comforting side that comes together quickly, perfect for busy weeknights, casual family dinners, or easy meal prep for the week ahead.
I still remember a hectic Sunday when guests arrived an hour early; this salad saved the day. While rice steamed and meat hit the grill, I stirred this together in minutes, and suddenly the table looked complete—abundant, welcoming, and relaxed.
It’s ideal for potlucks, backyard cookouts, or those last-minute cravings for something nostalgic and satisfying.
Ready to bring this dish to life?
Why You’ll Love It
- Delivers ultra-creamy, tangy-sweet island flavor in every bite
- Uses simple, affordable ingredients you likely already have on hand
- Gets better as it chills, perfect for make-ahead gatherings
- Pairs effortlessly with grilled meats, barbecue, and potluck favorites
- Stays crowd-pleasingly familiar while still feeling special and nostalgic
Ingredients
- 1 pound elbow macaroni — classic small elbows hold creamy dressing well
- 2 tablespoons kosher salt — for seasoning the pasta cooking water
- 2 cups mayonnaise, full‑fat — rich, traditional island‑style base
- 0.5 cup whole milk — thins dressing so it clings instead of clumps
- 0.25 cup apple cider vinegar — adds tangy balance to the creaminess
- 2 tablespoons granulated sugar — brings signature subtle sweetness
- 1 teaspoon kosher salt — seasons the dressing itself
- 0.5 teaspoon ground black pepper — mild heat and depth of flavor
- 0.5 cup carrot, finely shredded — adds color and gentle crunch
- 0.5 cup yellow onion, very finely minced — mince small to avoid harsh bites
- 0.5 cup celery, very finely diced (optional) — extra crunch and freshness
- 0.25 cup green onion, thinly sliced (optional) — mild oniony brightness
Step-by-Step Method
Boil the Macaroni Until Very Tender
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to season the water. Stir in the elbow macaroni and cook until very soft, about 13–15 minutes.
Aim past al dente so the pasta can absorb more dressing. Stir occasionally to prevent sticking while it cooks.
Mix the Creamy Dressing Base
While the pasta cooks, prepare the dressing. Add the mayonnaise, whole milk, apple cider vinegar, sugar, 1 teaspoon kosher salt, and black pepper to a medium bowl.
Whisk until the mixture is completely smooth. Make certain there are no lumps of mayonnaise. Set the dressing aside so the flavors can start to meld.
Prep and Mince the Vegetables
Set up a cutting board and use a sharp chef’s knife. Finely shred the carrot so it blends well into the salad.
Very finely mince the yellow onion to avoid harsh, crunchy bites. If using, finely dice the celery and thinly slice the green onion. Keep all vegetables in small, even pieces.
Drain and Rest the Hot Macaroni
When the macaroni is very tender, pour it into a colander to drain. Let it sit for about 5 minutes so excess water drips away.
Don’t rinse the pasta. Transfer the macaroni to a large mixing bowl while it’s still warm. The warmth helps it soak up the dressing better.
Coat the Warm Pasta With Dressing
Pour about two-thirds of the prepared dressing over the warm macaroni. Use a mixing spoon to stir thoroughly and coat every piece.
Make certain the dressing gets into all the nooks of the pasta. The warm macaroni will begin absorbing the sauce, creating that classic, soft, creamy texture.
Fold in the Fresh Vegetables Gently
Add the shredded carrot, minced onion, and optional celery and green onion to the dressed macaroni. Gently fold everything together until the vegetables are evenly distributed.
Avoid crushing the pasta while mixing. Make certain the vegetables are spread throughout so each bite has color, crunch, and flavor.
Chill the Salad to Develop Flavor
Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator for at least 2 hours.
Let the salad chill completely so the flavors meld and the pasta continues to absorb the dressing. This resting time is essential for the authentic L&L style texture and taste.
Adjust Creaminess and Season to Serve
Just before serving, check the consistency of the salad. Stir in some or all of the remaining dressing to loosen it to your desired creaminess.
Taste and adjust with extra salt and pepper if needed. Serve the macaroni salad well chilled as a classic Hawaiian-style side dish.
Ingredient Swaps
- Mayonnaise: Use vegan mayo for egg‑free, or half mayo + half plain Greek yogurt for a lighter, tangier version.
- Milk: Swap with unsweetened oat, soy, or almond milk for dairy‑free; evaporated milk gives extra richness if you’re on a budget and using less mayo.
- Vinegar: White vinegar or rice vinegar work in place of apple cider vinegar; add a pinch more sugar if using sharper white vinegar.
- Veggies: Red onion can replace yellow; skip celery and green onion if unavailable or swap with finely diced bell pepper for crunch.
- Pasta: Any small pasta (shells, small penne, cavatappi) can sub for elbow macaroni—just cook very soft to keep the classic L&L texture.
You Must Know
– Scale – *To double for a crowd (about 16 servings), keep the same method but watch the pot and bowl size.* Use a 6–8 quart pot with plenty of water so 2 pounds of pasta move freely, and chill in two wide, shallow containers rather than one deep one so it cools evenly within about 1–1½ hours.
Serving Tips
- Serve chilled beside BBQ chicken, kalua pork, or teriyaki beef for classic plate-lunch vibes.
- Garnish with extra sliced green onions and cracked black pepper just before serving.
- Scoop over a bed of shredded cabbage to catch extra dressing and add crunch.
- Pack into bento-style lunch boxes with rice, grilled meat, and pickled vegetables.
- Present in a chilled platter or bowl to keep the salad creamy at gatherings.
Storage & Make-Ahead
L&L Hawaiian macaroni salad keeps well in the fridge for 3–4 days in an airtight container.
It’s ideal to make 1 day ahead so flavors meld; just stir in reserved dressing before serving.
This salad doesn’t freeze well—mayonnaise separates and pasta turns mushy—so enjoy it fresh from the refrigerator.
Reheating
Reheat gently in short bursts.
Microwave with a damp paper towel.
Use the oven at low heat, covered.
Warm briefly on the stovetop with a splash of milk to restore creaminess.
Plate-Lunch Staple in HawaiʻI
On nearly every Hawaiian plate lunch, you’ll spot a generous scoop of creamy macaroni salad nestled beside glistening meats and a mound of hot rice.
When I open that clamshell, a little puff of steam rises, carrying the scent of teriyaki, gravy, and cool, tangy mayo. That macaroni salad isn’t just filler; it’s the bridge between salty, smoky meat and plain, comforting rice.
As my fork drags through the noodles, I feel the softness of overcooked pasta, the crunch of carrot and onion, the chill of the salad against the warm plate.
Each bite resets my palate—rich, slightly sweet, and pleasantly tangy—so I’m ready for another piece of chicken katsu or kalua pork. It’s the plate lunch’s quiet anchor.
Final Thoughts
Now that you know how to make classic L&L Hawaiian macaroni salad at home, it’s your turn to give it a try.
Don’t be afraid to tweak the add-ins or seasoning to make it perfectly your own while still keeping that iconic island-style flavor.
Frequently Asked Questions
Can I Make This Hawaiian Macaroni Salad Dairy-Free Without Losing Creaminess?
Yes, you can. I’d swap whole milk for unsweetened oat or soy milk, keep full‑fat vegan mayo, then taste and tweak vinegar and sugar until it’s lush, glossy, and still beautifully island‑style creamy.
How Do I Scale This Recipe for a Large Catered Luau?
I’d scale it straight by servings—tell me headcount, I’ll multiply everything. Picture huge bowls of creamy, tangy noodles gleaming on the buffet, chilled, pepper‑speckled, carrots and onions shining like confetti under the luau lights.
What Main Dishes Pair Best With This Salad Besides Classic Plate-Lunch Meats?
I’d pair your creamy salad with miso-glazed salmon, garlicky shrimp skewers, or citrusy roast chicken. Picture charred edges, sweet-savory glaze, and bright lemon cutting through that rich, cool macaroni—your plate feels like a breezy backyard sunset.
How Can I Adjust the Recipe for Low-Sodium Dietary Needs?
You’ll drop the pasta water salt, halve added salt, and lean on tang: extra vinegar, celery, green onion. I’d stir in garlic, smoked paprika, and lemon, letting flavors bloom overnight for bright, gentle, low‑sodium comfort.
Is It Safe to Leave This Mayonnaise-Based Salad Out at a Picnic?
No, it’s not safe beyond about 2 hours—or 1 hour if it’s hot out. I’d keep your creamy, tangy bowl nestled in ice, then return it to the cooler between dreamy, sunny servings.
L&L Hawaiian Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 Mixing spoon
Ingredients
- 1 pound elbow macaroni
- 2 tablespoon kosher salt for pasta water
- 2 cup mayonnaise full-fat
- 1/2 cup whole milk
- 1/4 cup apple cider vinegar
- 2 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup carrot finely shredded
- 1/2 cup yellow onion very finely minced
- 1/2 cup celery very finely diced optional
- 1/4 cup green onion thinly sliced optional
Instructions
- Bring a large pot of water to a rolling boil and season generously with the 2 tablespoons of kosher salt.
- Add the elbow macaroni to the boiling water and cook until very soft and slightly overdone, about 13–15 minutes.
- While the pasta cooks, whisk together mayonnaise, whole milk, apple cider vinegar, granulated sugar, 1 teaspoon kosher salt, and ground black pepper in a medium mixing bowl until smooth.
- Prepare the carrot, yellow onion, celery, and green onion by finely shredding, mincing, or dicing them on a cutting board.
- Drain the macaroni in a colander and let it sit for 5 minutes, then transfer it while still warm to a large mixing bowl.
- Pour about two-thirds of the dressing over the warm macaroni and stir well to coat all the pasta.
- Gently fold in the carrot, yellow onion, celery, and green onion until evenly distributed.
- Cover the bowl tightly and refrigerate for at least 2 hours, or until thoroughly chilled.
- Just before serving, add some or all of the remaining dressing to loosen the salad to your preferred creaminess and stir to combine.
- Taste and adjust seasoning with additional salt and pepper if needed, then serve cold.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
