Hawaiian Macaroni Salad is a delicious creamy pasta salad. A classic Mac Salad found on a Hawaiian Plate Lunch. Perfect for barbecues, picnics, or luau if you happen to be having one.
This creamy Hawaiian mac salad has a serious place in my heart. I use to pick up the pre-made creamy pasta from Woolworths or Coles every once and a while. It was a little evil pleasure of mine.
But why buy when you can quickly make a better tasting creamy mac salad at home? Hawaiian macaroni salad is simple to make with everyday ingredients. The great thing is that this salad is best made ahead of time!
Keep this recipe up your sleeve as we head into summer. It is the perfect mac salad for barbecues and picnics. Will get you out of trouble if you need to take a plate or provide a pot luck dish.
Sara xxx
What's in this post
Ingredients
- Macaroni: Small pieces of extruded hollow pasta, it comes in elbow shape too.
- Apple Cider Vinegar: Gives the salad a nice tang to balance the creaminess of the mayonnaise and milk.
- Brown Sugar: Adds a touch of sweetness to the salad.
- Milk: I used full fat milk, you can use low fat if desired.
- Whole Egg Mayonnaise: I use the Japanese mayo Kewpie, it's my standard. Alternatively use a good quality mayo like Hellman's or S&W.
- Carrot: A splash of colour and adds a little more sweetness.
- Celery: The textural crunch factor to this salad.
- Green Onion/Shallots (Scallion): A mellow subtle onion flavour.
What is a Hawaiian Plate Lunch?
I mentioned above that Hawaiian Mac Salad is served as part of a Hawaiian Plate Lunch. But what is that?
It dates back to the 1880's as a way to feed hungry workers on the pineapple and sugar plantations. A carb heavy lunch consisting of two scoops of rice, macaroni salad, and a protein of some description.
Fast forward to now and plate lunches are found everywhere across the islands. Along with the rice and mac salad it is often served with loco moco, kalua pork, Spam Musubi, and even Teriyaki Chicken or Beef.
Is this an Authentic Hawaiian Macaroni Salad?
Authentic Hawaiian Macaroni Salad is a simple affair. Far simpler than my recipe. You won't find shallots/scallions, or celery in the recipe. A couple of readers have also mentioned to me that it doesn't include sugar or vinegar either.
All those have been included in my recipe for a very good reason. Celery and shallots for crunch and colour. Sugar and vinegar to balance out the rich creamy dressing.
Recipe Walk Through
In a large pot cook macaroni as per packet instructions until pasta is soft (just past the al dente stage).
Once cooked drain macaroni well in a colander. Place back in the pot.
Sprinkle macaroni with apple cider vinegar and mix well. Leave macaroni to cool for approximately 10 – 15 minutes.
While the macaroni cools place milk, mayonnaise, and brown sugar in a small bowl. Mix ingredients well until combined.
Once macaroni has cooled add to the mayonnaise mixture. Mix well.
Then stir in green onions, celery, and carrot. Mix well. Season to taste.
Cover the bowl and place in the fridge for at least 1 hour before serving. This pasta salad can be made the day before needed.
Recipe Variations
- Vegan Hawaiian Macaroni Salad: Replace the milk and mayonnaise with vegan alternatives to make this hawaiian macaroni salad a creamy vegan salad.
- Go Pink: Replace the brown sugar with 2-3 teaspoons of tomato sauce/ketchup. Adds a twist, and we all know tomato sauce/ketchup goes well with mayo.
- Healthy Hawaiian Macaroni Salad: Use low fat greek yoghurt instead of mayonnaise and water instead of milk. Omit using the vinegar as the yoghurt already has a lovely tang to it.
Printable Recipe
Hawaiian Macaroni Salad
Special Equipment
- Large pot
- Colander
- 1 x large bowl + 1 x small bowl
- Mixing spoon
Ingredients
- 250 grams (½ pound) macaroni
- 40 mls (2 tablespoons) apple cider vinegar
- 250 mls (1 cup) milk
- 250 mls (1 cup) whole egg mayonnaise I use Japanese mayonnaise such as Kewpie
- 1 teaspoon brown sugar
- 2 green onions (scallions) finely sliced
- 1 stalk celery thinly sliced
- 1 carrot grated
- Salt & Pepper to season
Instructions
- Fill a large pot with water and a generous pinch of salt. Bring the water to a roaring boil and add macaroni. Cook as per packet instructions until pasta is soft (just past the al dente stage).
- Once cooked drain macaroni well in a colander. Place drained macaroni back in the pot.
- Sprinkle macaroni with apple cider vinegar and mix well. Leave macaroni to cool for approximately 10 - 15 minutes.
- While the macaroni cools place milk, mayonnaise, and brown sugar in a small bowl. Mix ingredients well until combined.
- Once macaroni has cooled add to the mayonnaise mixture. Mix well.
- Then stir in green onions, celery, and carrot. Mix well. Season to taste.
- Cover the bowl and place in the fridge for at least 1 hour before serving. This pasta salad can be made the day before needed.
- Any leftover Hawaiian macaroni salad can be kept in an airtight container in the fridge for a couple of days. In my opinion it tastes better the next day!
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- Make it Vegan: Replace the milk and mayonnaise with vegan alternatives to make this hawaiian macaroni salad a creamy vegan salad.
- Go Pink: Replace the brown sugar with 2-3 teaspoons of tomato sauce/ketchup. Adds a twist, and we all know tomato sauce/ketchup goes well with mayo.
- Healthy Twist: Use low fat greek yoghurt instead of mayonnaise and water instead of milk. Omit using the vinegar as the yoghurt already has a lovely tang to it.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
More Salad Recipes
Below are a few more salad recipes I know you will love. The Quinoa Tabouli is another great one for barbecues and picnics, but we have a lot more salad recipes to choose from, head over and have a look.
B
This sounds lovely,although I am disappointed it dosnt have pineapple in it,being called Hawaiian macaroni salad and being an original dish for workers in pineapple plantations and no pineapple in it, I'll try it with some in it,
Danielle Wolter
Yes! Just like in Hawaii! I'm always surprised that this salad is served with everything there lol! Anyways, it came out delicious, just like the real deal.
Shashi at SavorySpin
Such a tasty and easy comforting meal - perfect for this cooler weather!
Jacqueline Meldrum
That sounds and looks so good. I would never have thought of that. Yum!
Dannii
Oh that looks delicious. Perfect summer comfort food.
Nart at Cooking with Nart
This salad is so delicious. Tried it last night and enjoyed it a lot. Will make again!
Carol
I thought pineapple too
Dana
Definitely a keeper recipe. I had anticipated pineapple would have been an ingredient!
Sara McCleary
Hi Dana,
You are spot on, the name makes you think that there would be pineapple in the salad. But it is such a popular pasta salad in Hawaii, thus Hawaiian macaroni salad.
Now you have me thinking what it would be like with a little pineapple in it?
Cheers, Sara
Catharina Johnson
Please try the pineapple. An extra touch of yummm.