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Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad has elbow macaroni, shredded carrots, diced celery, and green onion coated in a slightly sweetened mayonnaise dressing.

Hawaiian pasta salad is a staple on the menu of any classic Hawaiian plate lunch and it pairs great with BBQ meats and sandwiches. Serve it with this BBQ Brisket or these Zesty BBQ Chicken Sandwiches.

This small batch recipe makes a great side dish for two.

a bowl filled with hawaiian macaroni salad and text reading recipe at zonacooks.com hawaiian macaroni salad.
Hawaiian Pasta Salad

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How to make Hawaiian Mac Salad:

Cook the elbow macaroni according to package directions and then drain well.

a sauce pan filled with elbow macaroni cooking in boiling water.

Place the hot pasta in a medium bowl and pour in the apple cider vinegar, stirring to coat. Let it sit about 10 minutes stirring occasionally.

elbow noodles and apple cider vinegar mixed in a bowl.

At the same time, dice the green onion and celery on a cutting board.

diced celery and green onion on a cutting board.

After the pasta sits for 10 minutes, add the green onions, celery, and carrots to it.

a bowl filled with elbow noodles, carrots, celery, and green onions.

In a small bowl, whisk together the mayo, milk, brown sugar, salt and pepper.

a bowl filled with mayo, milk, brown sugar, salt and pepper whisked together.

Fold the mayo dressing into the macaroni mixture, stirring to coat.

Cover and refrigerate for at least 1 hour, or overnight.

Stir before serving and adjust seasonings if needed. Enjoy!

a bowl filled with hawaiian mac salad.
Hawaiian Macaroni Salad

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a bowl filled with hawaiian mac salad.
Yield: Serves 2

Hawaiian Macaroni Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

This Hawaiian Macaroni Salad has elbow macaroni, shredded carrots, diced celery, and green onion coated in a slightly sweetened mayonnaise dressing. This Hawaiian pasta salad is a staple on the menu of any classic Hawaiian plate lunch and it pairs great with BBQ meats and sandwiches.

Ingredients

  • 1/2 cup uncooked elbow macaroni pasta
  • 1 Tablespoon apple cider vinegar
  • 2/3 cup mayonnaise
  • 1/4 cup whole milk
  • 1/2 Tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 green onion
  • 1/2 large celery stalk
  • 1/8 cup shredded carrots

Instructions

  1. Cook the elbow macaroni according to package directions and then drain well.
  2. Place the hot pasta in a medium bowl and pour in the apple cider vinegar, stirring to coat. Let it sit about 10 minutes stirring occasionally.
  3. At the same time, dice the green onion and celery on a cutting board.
  4. After the pasta sits for 10 minutes, add the green onions, celery, and carrots to it.
  5. In a small bowl, whisk together the mayo, milk, brown sugar, salt and pepper.
  6. Fold the mayo dressing into the macaroni mixture, stirring to coat.
  7. Cover and refrigerate for at least 1 hour, or overnight.
  8. Stir before serving and adjust seasonings if needed. Enjoy!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 686Total Fat: 57gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 34mgSodium: 766mgCarbohydrates: 35gFiber: 2gSugar: 6gProtein: 7g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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a bowl filled with hawaiian macaroni salad and text reading recipe at zonacooks.com hawaiian macaroni salad for two.
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