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–+ servings
creamy island style cold macaroni

Hawaiian Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Side
Cuisine Hawaiian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Mixing spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap roll

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for boiling water
  • 2 cup mayonnaise preferably full-fat
  • 1/4 cup whole milk cold
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper ground
  • 1/4 cup yellow onion finely grated
  • 1 cup carrot finely shredded
  • 1/2 cup celery finely diced
  • 2 green onions optional; thinly sliced

Instructions
 

  • Bring a large pot of water to a boil and season generously with the tablespoon of salt.
  • Add the elbow macaroni and cook until very soft and slightly overcooked, about 10–12 minutes, stirring occasionally.
  • Drain the macaroni in a colander and let it cool for 5–10 minutes until just warm but not hot.
  • In a small mixing bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, kosher salt, and black pepper until smooth.
  • Transfer the warm macaroni to a large mixing bowl.
  • Pour about two-thirds of the dressing over the warm macaroni and mix well to coat every piece.
  • Add the grated onion, shredded carrot, diced celery, and green onions (if using) to the macaroni and stir to combine.
  • Taste and add more of the remaining dressing as needed to make the salad very creamy, reserving a little if you prefer to adjust after chilling.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow flavors to meld and pasta to absorb the dressing.
  • Just before serving, stir the salad, add any remaining dressing if it has dried out, and adjust seasoning with extra salt and pepper if desired.

Notes

For the best authentic texture, cook the macaroni softer than al dente so it can absorb the creamy dressing as it chills, which is key to Hawaiian-style macaroni salad. Use full-fat mayonnaise for richness and avoid light or low-fat versions, which can make the salad watery or less flavorful. Grating the onion instead of chopping it helps its flavor distribute evenly without leaving large, pungent pieces. The salad often tightens up in the fridge, so don’t be afraid to keep it looser and extra creamy before chilling, then refresh it with a splash of milk or another spoonful of mayo just before serving. This dish tastes best well-chilled and is ideal to make several hours or a day ahead for serving with plate lunch favorites like grilled meats or teriyaki chicken.
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