COOKOUT STAPLE

Authentic Hawaiian Macaroni Salad

★★★★★

5.0 (142)|(2 Reviews)

Slightly overcooked macaroni absorbs a sweet, tangy cider vinegar and creamy Best Foods mayonnaise dressing.

By Afton Cyrus (Senior Editor)•Published May 18, 2026

Authentic Hawaiian Macaroni Salad in a serving bowl with shredded carrots

⏱ 20 mins (+ 1 hr chill)

Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley🔥 340 kcal

WHY MAKE THIS

The authentic Hawaiian plate lunch formula that balances savory ribs or barbecue.
Tossing warm pasta with apple cider vinegar allows the acidity to infuse deep into every noodle.
Can be prepared up to 2 days ahead for stress-free summer entertaining.

If you have ever ordered a traditional plate lunch in Hawaii, you know that no meal is complete without two scoops of rice and one generous scoop of ultra-creamy macaroni salad.

Unlike mainland pasta salads with crunchy raw veggies and Italian vinaigrette, Hawaiian mac salad is intentionally soft, lush, and gently tangy.

COOKOUT STAPLE

Authentic Hawaiian Macaroni Salad

What makes this summery side dish different from mainland pasta salads? Firstly, the macaroni is cooked past al-dente all the way to tender. The extra-soft noodles can better absorb vinegar for some bright acidity, then an ultra-creamy dressing made from lots of mayonnaise plus some milk. Then, grated carrots, sweet onion, and a little bit of sugar bring just the right sweetness to the party.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins (+ 1 hr chill)

Servings8 servings

Scale Recipe:

📱Keep Screen Awake While Cooking

Ingredients

1 lb (450g) elbow macaroni
2 tbsp apple cider vinegar
1/4 cup sweet yellow onion, finely grated (with its juices)
2 medium carrots, finely shredded
2 cups Best Foods or Hellmann's real mayonnaise (divided)
1/4 cup whole milk
1 tbsp granulated sugar
1 tsp kosher salt & 1/2 tsp freshly ground black pepper
2 green onions, thinly sliced for garnish

Directions

Cook the macaroni past al dente

Bring a large pot of salted water to a boil. Add elbow macaroni and cook 10-12 minutes—about 2 minutes longer than package directions—until very tender and plump.

Toss while hot with vinegar and onion

Drain pasta well. While still steaming hot in a large bowl, toss immediately with apple cider vinegar and grated onion. Let cool for 10 minutes.

Fold in dressing and chill

Whisk 1 1/2 cups mayonnaise with milk, sugar, salt, and pepper. Fold into the macaroni along with shredded carrots. Cover and chill for at least 1 hour. Stir in remaining 1/2 cup mayonnaise before serving cold.

💡 CHEF'S PRO TIPS

Do not use light or miracle whip mayonnaise; full-fat real mayonnaise is essential for classic taste.
Grate the onion on a microplane or box grater so its juice thoroughly coats the hot noodles.