Hawaiian Macaroni Salad
This creamy, tangy, slightly sweet Hawaiian Macaroni Salad is a classic side dish that holds its own alongside any protein. It's not your average pasta salad—it has a distinct texture and a simplicity that makes it completely irresistible, and it actually gets better the longer it sits in the fridge.
Equipment
- Large pot - 6-quart or larger, for boiling pasta
- Colander - For draining pasta
- Large mixing bowl - At least 5-quart capacity
- Box grater - For grating carrots and onion
- Rubber spatula - For folding ingredients
- Measuring cups and spoons - For accurate ratios
- Airtight storage container - For chilling and storing the salad
- Serving spoon - Or large salad spoon
Ingredients
- 1 pound elbow macaroni - 450g
- 2 cups full-fat mayonnaise - 480g, Hellmann's or Best Foods recommended
- 3 tablespoons apple cider vinegar - 45ml, divided
- 1 tablespoon granulated sugar - 15g
- 1 cup whole milk - 240ml, added gradually for consistency
- 2 medium carrots - about 1 cup or 130g, peeled and finely grated
- 4 green onions (scallions) - thinly sliced
- 0.5 small sweet onion - grated or very finely minced
- 1 teaspoon kosher salt - 6g, plus more for pasta water
- 0.5 teaspoon freshly ground black pepper - 1g
Instructions
- Bring a large pot of generously salted water to a rolling boil and cook the elbow macaroni 2-3 minutes longer than package directions until genuinely soft.
- Drain the hot pasta, then immediately transfer to a large bowl and toss with 1 tablespoon of apple cider vinegar. Let cool at room temperature for 15-20 minutes.
- In a separate bowl, whisk together the mayonnaise, remaining 2 tablespoons apple cider vinegar, sugar, salt, and pepper until smooth.
- Finely grate the carrots and sweet onion, and thinly slice the green onions. Set aside.
- Pour the dressing over the cooled pasta and stir until every piece is coated. Add the grated carrots, sweet onion, and green onions. Stir in 1/4 cup of milk, adding more as needed for a creamy, slightly loose consistency. Taste and adjust seasoning.
- Cover and refrigerate for at least 4 hours, preferably overnight. Before serving, stir well and add a splash of milk if the salad has thickened too much. Serve cold.
Notes
- Cook the pasta past al dente. This is the most important step for authentic texture and allowing the pasta to absorb the dressing.
- Always add the vinegar to the hot pasta right after draining. This step is crucial for infusing the pasta with tangy flavor.
- Grate the onion instead of chopping it. This releases the onion's juice and creates a milder, more integrated flavor.
- Use full-fat mayonnaise only. Light or fat-free versions are too watery and sweet to replicate the classic creamy taste.
- Chilling overnight is highly recommended. The salad develops significantly better flavor and texture after a full rest in the refrigerator.
- Adjust the consistency before serving. Stir in a small splash of milk to loosen the salad if it has thickened too much during chilling.
- Store leftovers in an airtight container in the refrigerator for 3-5 days. Stir before serving.
- Do not freeze this salad, as the mayonnaise-based dressing will break down and become watery upon thawing.
- For a variation, add chopped hard-boiled eggs or diced Spam for a heartier version.