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Creamy, tangy, and just sweet enough—this Hawaiian Macaroni Salad is everything you’d expect from a classic island-style side dish. Tender elbow macaroni meets a dreamy mayo-based dressing, crisp veggies, and just the right amount of zing. Perfect for potlucks, BBQs, or frankly, just because!

Why You’ll Love This Hawaiian Macaroni Salad
- Potluck Hero: It’s exactly the kind of dish that disappears first and always gets recipe requests.
- Perfectly Balanced Dressing: I’ve made hundreds of macaroni salads over the years, and trust me—this dressing hits the sweet-tangy-creamy balance just right.
- Tested and True: This salad has been perfected after countless potlucks, BBQs, and family gatherings. It’s practically guaranteed to disappear first!
Before You Start

Macaroni – Soft Pasta = Better Salad
I always cook the macaroni slightly softer than usual—about a minute or two past al dente. After making this salad dozens of ways, I’ve learned this is key to creating a perfectly creamy texture.
Dressing – Why Mayo Matters
I highly recommend Best Foods or Hellmann’s mayo. I’ve tested countless mayonnaise brands over the years, and nothing beats these two for achieving that classic, creamy Hawaiian taste.
Always toss the hot pasta with apple cider vinegar first. This small trick makes a huge difference—the pasta absorbs the flavor deeply.
Veggies – Expert Texture Tips
Finely grate your carrot; after experimenting for years, I find finely grated carrot blends seamlessly and gives subtle sweetness.
Celery is optional, but highly recommended—I personally add it for a perfect crunch balance.

- Bring salted water to a rolling boil, cook elbow macaroni until soft (1-2 minutes past al dente).
- Drain the macaroni well—don’t rinse!
- Sprinkle apple cider vinegar onto hot pasta, toss evenly, then let it cool for about 10 minutes. (This is your secret step to flavor-packed pasta.)

- Whisk together mayonnaise, whole milk, sugar, salt, and pepper until smooth. Adjust seasoning as you like—I taste it at this point (no shame!).

- Combine cooled pasta with carrots, celery, and onions. Pour dressing over and stir thoroughly.
- Salad too thick or dry? Add an extra splash of milk or mayo.
- Cover and refrigerate at least 2 hours. Overnight is even better—the flavors meld beautifully.
- Before serving, give your salad a good stir and adjust seasoning. Top with sliced green onions if you’re feeling fancy.
How To Serve
This macaroni salad pairs amazingly with BBQ, grilled meats, or Hawaiian classics like my favorite Huli Huli Chicken. But honestly, you could eat it fright from the fridge, it’s that good!

Frequently Asked Questions
How do I keep the macaroni salad creamy overnight?
I always add a splash of extra milk or mayo before serving. Pasta salads tend to absorb dressing in the fridge—this trick keeps it creamy.
What mayo is best for Hawaiian Macaroni Salad?
I always recommend Best Foods or Hellmann’s for the authentic flavor and superior creamy texture.
Can I skip the vinegar?
Please don’t! The vinegar step might seem minor, but trust me, it’s essential—I learned this secret after tasting authentic Hawaiian macaroni salads on vacation and talking to locals. The tanginess balances the sweetness perfectly.
Can I make this salad ahead?
Absolutely! In fact, it’s better after chilling overnight—perfect for meal prep.
Can I add protein to the salad?
Definitely—cooked ham, shredded chicken, or hard-boiled eggs would be delicious additions.

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Hawaiian Macaroni Salad
Ingredients
- 1 pound elbow macaroni
- 2 cups mayonnaise preferably Best Foods or Hellmann's
- ½ cup whole milk
- ¼ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 medium carrot peeled and finely grated
- ½ cup celery finely chopped, optional
- ¼ cup onion finely chopped
- salt and pepper to taste
- 2 green onions sliced thinly, for garnish, optional
Instructions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until the pasta is very soft, about 1–2 minutes longer than al dente.
- Drain the macaroni thoroughly. Do not rinse the pasta; instead, return it to the pot or place it in a large mixing bowl. While the macaroni is still hot, sprinkle the apple cider vinegar over the pasta. Toss to evenly coat. Allow the macaroni to cool for about 10 minutes.
- In a separate bowl, whisk together the mayonnaise, whole milk, and granulated sugar until smooth. Season with salt and freshly ground black pepper to taste.
- Once the macaroni has cooled slightly, stir in the grated carrots, chopped celery (if using), and chopped onion. Pour the dressing over the macaroni mixture. Mix thoroughly to ensure everything is well combined and the macaroni is fully coated.
- If the salad seems too dry, you can add a bit more milk or mayonnaise to reach your desired consistency. Cover the bowl with plastic wrap. Refrigerate for at least 2 hours, or overnight for best results.
- Before serving, give the macaroni salad a good stir. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with sliced green onions if desired. Serve cold alongside your favorite dishes.
Tips & Notes:
- Pasta: Cook your macaroni a bit softer than al dente—it might feel strange at first, but after making this salad countless times, I promise softer pasta absorbs the dressing better and makes it authentically creamy.
- Mayonnaise: highly recommend using Best Foods or Hellmann’s mayonnaise. It has the ideal mild flavor and creaminess that perfectly matches authentic Hawaiian macaroni salad. Trust me, mayo choice makes all the difference!
- Vinegar Trick: Sprinkling apple cider vinegar on the pasta while it’s still hot ensures the flavor absorbs deeply. Don’t skip this step—it’s the secret I learned from Hawaiian cooks and truly elevates the salad.
- Make ahead: The salad actually tastes even better made the night before, allowing flavors to meld beautifully. It might thicken up overnight—no problem, just stir in a splash of extra milk or mayo before serving.
- Storage: Keeps perfectly covered in the fridge for up to 4 days.