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Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

A creamy, slightly sweet macaroni salad with a smooth texture, authentic to Hawaiian plate lunches and backyard barbecues.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course lunch
Cuisine Hawaiian-American
Servings 8 servings
Calories 380 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 cup diced pineapple (fresh or canned)
  • 1 cup grated carrots
  • 1/2 cup diced celery
  • 1/2 cup sliced green onions
  • 1/4 cup diced red bell pepper
  • Salt and pepper to taste

Instructions
 

  • 1.Cook Pasta: Boil macaroni 1 minute longer than package directions (very soft). Drain and rinse with cold water.
    2.Prep Vegetables: Grate onion (collecting juices) and carrots.
    3.Make Dressing: Whisk mayonnaise, milk, vinegar, sugar, salt and pepper.
    4.Combine: While pasta is warm, mix with onion (including juices), carrots, and dressing.
    5.Chill: Refrigerate at least 2 hours (best overnight).
    6.Adjust: Before serving, add milk if too thick. Stir in optional eggs/green onions.

Notes

  • Authentic version uses overcooked, soft macaroni
  • Must chill minimum 2 hours for flavors to develop
  • Dressing will thicken when chilled
Keyword Hawaiian Macaroni Salad