Recipe Hawaiian Mac Salad
Hawaiian Mac Salad is a creamy, tangy, and slightly sweet pasta salad that's a staple in Hawaiian plate lunches. This easy version delivers the same rich flavors with a simple preparation process. Perfect as a side dish for grilled meats, BBQs, or a refreshing addition to any potluck!
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 Cups Elbow macaroni
- ½ Cup Mayonnaise (preferably Best Foods or Hellmann’s)
- ¼ Cup Whole milk
- 1 Tbsp Apple cider vinegar
- 1 Tsp Sugar
- ½ Tsp Salt
- ½ Tsp Black pepper
- 1 Cup Shredded carrots
- ½ Cup Finely chopped celery
- ¼ Cup Finely chopped sweet onion
- ½ Cup Frozen peas (optional)
- ½ Cup Chopped ham or tuna (optional)
Instructions
- Cook the Pasta:Bring a large pot of salted water to a boil. Add the macaroni and cook 2-3 minutes longer than al dente (about 10 minutes total) so the pasta is soft, not firm. Drain and rinse under cold water. Let cool completely.
- Make the Dressing:In a large mixing bowl, whisk together mayonnaise, milk, vinegar, sugar, salt, and pepper until smooth.
- Mix It Up:Add the cooled macaroni to the dressing. Stir in the shredded carrot, diced onion, celery, and pickle relish (if using) until everything is well coated.
- Chill for Flavor:Cover and refrigerate for at least 1 hour (but preferably 4+ hours) to let the flavors meld.
- Serve & Enjoy!Give it a final stir before serving. If it looks dry after chilling, mix in a splash of milk or a little more mayo. Serve cold with your favorite Hawaiian-style dishes!
Video
Notes
- Overcooking the pasta is key! Traditional Hawaiian mac salad is extra soft, so don’t cook it al dente.
- Let it chill! The flavors get better as it sits, so make it ahead of time if you can.
- Want it creamier? Stir in more mayo before serving.
- Customize it! Add chopped ham, hard-boiled eggs, or even a little tuna for a twist.