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Hawaiian Macaroni Salad

Total Time

Prep/Total Time: 30 min.


10 servings

I had to figure out how to make Hawaiian Macaroni Salad at home because my husband was getting tired of ordering enough for our whole family from a local restaurant. Sometimes I use green onions and serve the salad with a drizzle of teriyaki sauce and a sprinkle of sesame seeds. —Blaine Kahle, Florence, Oregon
Hawaiian Macaroni Salad Recipe photo by Taste of Home


  • 1 package (16 ounces) uncooked elbow macaroni
  • 3 tablespoons cider vinegar, divided
  • 2 cups mayonnaise
  • 1/4 cup 2% milk
  • 1 large carrot, grated
  • 1 celery rib, finely chopped, optional
  • 2 tablespoons grated onion
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Chopped green onions, optional


  1. Cook macaroni according to package directions; drain and rinse with cold water. Toss macaroni with 1 tablespoon vinegar; cool completely.
  2. For dressing, in a small bowl, whisk remaining 2 tablespoons vinegar and next 8 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.

Hawaiian Macaroni Salad Tips

How do you store homemade macaroni salad?

Store homemade macaroni salad in an airtight container in the refrigerator for 3 to 4 days. If your salad is looking a little dry after a couple of days, you can revive it by stirring in some warm water or a tablespoon or two of mayonnaise thinned with a little bit of milk.

Do you heat up Hawaiian macaroni salad?

No! Hawaiian macaroni salad is a cool, creamy side dish that should be served chilled.

What can you serve with Hawaiian macaroni salad?

At a food truck or roadside stand in Hawaii, you’ll get a classic plate with a meaty entree like Kalua Pork and a few scoops of white rice. The salad is simple, creamy and cool, and will balance nicely with dishes that have some kick. You can go with a Hawaiian-style main dish such as Huli Huli Chicken or any number of classic spicy barbecue recipes.

Hazel Wheaton, Taste of Home Books Editor

Nutrition Facts

3/4 cup: 464 calories, 33g fat (5g saturated fat), 4mg cholesterol, 353mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 6g protein.

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