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This Hawaiian Macaroni Salad is truly island-style, from how it’s made to the ingredients used. This recipe uses pantry ingredients to create a creamy, no-frills macaroni salad that is the perfect side dish for any Barbecue or Luau.
Authentic Hawaiian Mac Salad
Hawaiian Macaroni Salad is one of my biggest guilty pleasures because it reminds me of my time on the North Shore of Oahu. When I lived there, I often frequented a restaurant called L&L Hawaiian Barbecue where I always ordered the same thing: a plate lunch with macaroni salad and rice on the side.
And If you follow a vegan or healthy diet, we’ve added alternate ingredients that will allow you to enjoy this macaroni salad recipe.
For the complete Hawaiian experience, be sure to try our other recipes, such as Malasadas (Hawaii’s version of donuts), Haupia (Hawaiian coconut pudding), and Huli-Huli Chicken (Hawaiian grilled chicken).
Mac salad when you can’t be in Hawaii
This past weekend, I had a flashback to my Hawaii days when we ordered food from Honolulu Grill in St. George, UT. Everything we had there was delicious and seriously the most authentic Hawaiian food I have had since leaving Hawaii.
The macaroni salad, especially, hit home and suddenly made me wonder why we haven’t gotten a good Hawaiian mac salad recipe here on Favorite Family Recipes yet!
Keep it Simple
Authentic Hawaiian Mac Salad is ridiculously simple. It is a no-frills mac salad yet, it is so creamy and flavorful. I had a friend in Hawaii who was also a caterer there. He explained to me long ago that true Hawaiian macaroni salad is pretty much just macaroni, carrot, mayonnaise, and salt and pepper. This is the way the locals make it.
There are a few other ingredients you can add like celery, extra onion, potatoes, fresh crab, or relish, but the basic recipe is my favorite. Once you start getting into adding ham or pineapple, you are getting way off course.
Adding ham or pineapple to something does not make it “Hawaiian Food”. Pineapple and ham have no business being in a Hawaiian mac salad. EVER.
To Rinse or Not to Rinse
This is the great debate. I used to always just let the noodles cool naturally but now I have no problem giving the macaroni a cool rinse and letting it drain before adding the other ingredients. It’s the ONLY time I will ever rinse noodles. I have found that when I rinse the noodles and stop the cooking process quickly, the dressing doesn’t get absorbed by the noodles near as much and I end up with a creamer mac salad. I have experimented both ways and haven’t noticed any difference in flavor.
Healthy Hawaiian Macaroni Salad
This recipe may seem a little mayo-heavy, it’s true. That is what makes it so stinking good. If you are really concerned about the mayo-ness of it, you can substitute Greek yogurt in whatever amounts you would like (i.e. half mayo, half Greek yogurt).
You will get a likeness of mac salad but I am telling you, it won’t be quite the same. In Hawaii, it’s all about the mayo. As far as the BRAND of mayo, it has got to be Best Foods. Period. No other mayo will taste right.
Substitutions for a Vegan Hawaiian Mac Salad
We are so grateful for comments we get from our readers, especially when adapting recipes for special diets. We received a comment from Mimi that I thought would be helpful for anyone wanting to make this a vegan recipe. She substituted Hellman’s Vegan Mayonnaise for the regular mayo in the recipe, and Silk Unsweetened Cashew Milk for the regular milk. She said it turned out great. Thank you, Mimi!
How to make Hawaiian Mac Salad ahead of time
If you make this ahead of time and it seems a little dried out, add some mayo mixed with a little milk until you get the right consistency back. Fold it in with a large rubber spatula so you don’t tear the macaroni noodles.
More Delicious Hawaiian Food
If you love this Hawaiian Macaroni Salad, try more of our other authentic Hawaiian recipes:
Authentic Hawaiian Macaroni Salad
Video
Equipment
- Stove Top
- Large Sauce Pan
Ingredients
- 1 pound macaroni
- 2 tablespoons apple cider vinegar
- 2 carrots, shredded
- ¼ cup shredded onion (optional)
- 2 ½ cups Mayonnaise Best Foods or Hellman's mayonnaise (no substitutes!)
- ¼ cup milk
- 2 teaspoon sugar
- kosher salt, to taste
- ground black pepper, to taste
Instructions
- Cook macaroni according to package directions. Rinse under cold water until completely cool. Drain well and place in a large bowl.
- Sprinkle on vinegar. Add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
- In a separate, small bowl, whisk together mayo, milk, and sugar. Fold the mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Cover and refrigerate for at least 4 hours (best if overnight).
- Gently stir before serving, add a little more milk if needed, no more than a tablespoon or two.
Notes
- I like to put my boiled macaroni and ingredients directly in a Tupperware bowl with a lid so I can easily refrigerate it.
- Make sure you use Best Foods or Hellmann’s mayonnaise-no substitutes!
A KEEPER RECIPE !! Followed recipe to the letter, no substitutes, etc., Made half. Shared recipe with family and friends in California, Indiana, Florida, and Hawaii – THUMPS UP ALL THE WAY. Has a long shelf life in frig. Re-seasoned each leftover portion with celery salt, white ground pepper and a dash of paprika. Hmmm delicious.
Too much mayo
I just finished making this I really hope after it melds until tomorrow it tastes better. I tasted after finishing and had no taste . Here’s hoping
Omg it was delicious! My mother in law loved it as well as my friends! Taste just like the Hawaiian restaurants ❤️ I doubled recipe except I didn’t add two more carrots and it was good.
The total cooking time should be reflected to include the 4 hours of refrigeration time.
I wish there was a heads up in the explanation of time needed that this actually requires
You to prepare it a day in advance or at least 5 hours before dinner.
THIS RECIPE VERY GOOD ONLY THING I ADDED IS SALAD SHRIMP
My future son-in-law was born in Hawaii and lived there until college, when he came to Indiana. His mother is still in Hawaii, as are a lot of his friends. He recently did a big luau style dinner for us and it was great. My daughter made him Hawaiian style macaroni salad last week and gave me a container with some. It was really good – just different enough from others I’ve tried that I definitely want to make it again. I’ll have to see how this compares to the recipe they use.
this is awesome and it easy
Have tried many recipes for Hawaiian Mac salad…and every time was a failure. Until I found this!! I used to live in HI many years ago and used to eat this side dish all the time. So happy to have found this recipe…it reminds me of my time there. Thank You!!
Amazing. My absolute favorite.
This recipe taste exactly like the mac salad that I LOVE at Yummy Hawaiian BBQ here in Oxnard (SoCal). I have made this recipe several times and I owe you a long overdue THANK YOU!
This is my go to recipe. When I cater luaus this is the recipe I use. Only thing different is I put in 2T of sugar instead of 2t. When people ask for a great Mac salad I always direct them to this recipe.
This is our go to recipe for mac salad. My daughter is gluten free so I use a 12oz box of Barilla elbows. I reduce the mayo and milk a little for the smaller box. We love onions so I also use a white one with the same measurements as the recipe.
Mahalo, as noted, so ONO. I Iived on Oahu in 1959-61 and our mess hall had won more awards than you can believe. Submarine sailors get extra rations but it gets tiring when all you have to is go on the beach and get plate lunch, barbecue on a stick and all that great Hawaiian/Asian food from street carts. I copied the long rice recipe, do you have a good marinade for BBQ on a stick?
You can see all of our Hawaiian recipes here: https://www.favfamilyrecipes.com/category/recipes/cuisine/hawaiian/
I live in Hawaii and this is the basic Hawaiian Mac. But a lot of different restaurants add different things. Most actually something else, some add potatoes to it, others bacon, others tuna and others egg. But I like the basic the best
LOVE, LOVE, LOVE this Hawaiian Mac salad!
Perfect!
This recipe is great!!! I travel for work often to HA and this is an outstanding addition to your bbq! When you order a lunch plate in HA this is what you get!! I did put in the optional onion and used a vidalia since no Hawaiian onion here. Basic yep but really good!
HA?? You mean HI
I love Hawaiian macaroni salad. Have made it many times. I’m going to try your recipe this week for a get together. Since I’m pressed for time can I make it 2 days ahead?
Yes, of course! Keep it in an airtight container. You may need to add some extra mayo to moisten it a little bit before serving.
I add fresh Dungeness crab. White onion seems the best too.
So good my kids beg me for more…
That sounds amazing! Thank you for sharing!
Excellent! I’ve never had authentic Hawaiian pasta salad before and I made this on a whim for the 4th of July. Did everything exactly as the recipe said, except I used a tri-pepper grinder right at the end. SO GOOD! Thanks 🙂
Thank you for this recipe! I made this for a Memorial Day barbecue and it was a solid hit! I used shallots chopped fine for the onions, and plain almond milk instead of regular milk. Yum! We like it best with a small amount of teriyaki sauce drizzled over a serving. Yoshida’s Sweet teriyaki original works great! Enjoy.
I’m so happy you liked the recipe! Thank you for sharing your tips – adding some Yoshida’s is a fabulous idea.
Can you use light Best Foods Mayo?