Hawaiian Macaroni Salad

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Discover the secret to a perfect Creamy Hawaiian Mac Salad! This beloved potluck side is simple to make & brings island flavor to any meal.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish, Side Dishes

Cuisine: American

Keyword: Hawaiian Macaroni Salad

Servings: servings

Ingredients

1 pound macaroni elbow macaroni preferred
2 tablespoons apple cider vinegar
2 medium carrots finely shredded
½ medium yellow onion very finely diced or shredded
2 ½ cups Hellman's mayonnaise or Best Foods mayo if you're on the West Coast
¼ cup milk whole milk or 2% recommended
2 teaspoon granulated sugar
Kosher salt to taste (start with 1 teaspoon)
Ground black pepper to taste (start with ½ teaspoon)

Instructions

Cook Macaroni: Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to package directions until it's very tender. For this recipe, you want the macaroni a little softer than al dente, as it will soak up the dressing.
Rinse & Drain: Once cooked, immediately drain the macaroni in a colander. Rinse it thoroughly with cold water until the pasta is completely cool. This stops the cooking process and removes excess starch, which helps prevent stickiness. Drain very well.
Vinegar Toss: Transfer the cooled, well-drained macaroni to your large mixing bowl. Pour the apple cider vinegar over the pasta and toss gently to coat. Let it sit for 5 minutes, allowing the macaroni to absorb the tangy flavor. This step is crucial for that authentic Hawaiian taste!
Add Veggies: Add the finely shredded carrots and the very finely diced or shredded onion to the macaroni. Toss gently to combine.
Make the Creamy Dressing: In a separate medium bowl, whisk together the Hellman's mayonnaise, milk, sugar, kosher salt, and ground black pepper until smooth and well combined. The dressing should be thick but pourable.
Combine & Coat: Pour the prepared dressing over the macaroni and vegetable mixture. Stir well with a spatula until all the pasta and vegetables are thoroughly coated in the creamy dressing.
Chill (Crucial Step!): Transfer the macaroni salad to an airtight container. Cover and refrigerate for a minimum of 2 hours, but ideally overnight. Chilling allows the flavors to meld and the macaroni to fully absorb the dressing, creating that signature rich and creamy texture.
Taste & Serve: Before serving, give the salad a good stir. Taste and adjust seasonings if necessary, adding more salt, pepper, or a tiny bit more sugar or vinegar if desired. Serve cold.

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