Creamy Hawaiian Macaroni Salad Recipe (Easy!)

I’ve loved this salad ever since I first tasted it at a beachside lunch spot years ago, but every time I tried making it at home, it just wasn’t quite right. After testing a few batches and adjusting the dressing and noodle texture, I finally landed on the perfect version: creamy, flavorful, and just like the real deal. This is now a must at all our family cookouts.

What You’ll Need

Nothing fancy, just a few basics coming together in the best way. You don’t strictly need the veggies for flavor but the color they add is so pretty that I would never make this without them.

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• 16 ounces macaroni (you can substitute another small pasta like small shells or ditalini if needed.)
• 2 tablespoons apple cider vinegar
• 2 cups mayonnaise
• ¼ cup milk
• 1 tablespoon granulated sugar
• ½ cup shredded carrots
• 1/2 cup shredded onion
• 2 scallions, sliced
• Salt and pepper, to taste

How to Make Hawaiian Mac Salad

This is super easy once you know a few little tips. I’ll walk you through it so yours turns out just right.

Step One: Cook the Macaroni

Start by bringing a large pot of salted water to a boil. Add the macaroni and cook it about one to two minutes longer than the package says. You want the noodles to be very soft: softer than you’d normally cook pasta for other recipes.

Don’t be tempted to rinse the noodles after draining! Leaving them warm and a little starchy helps the dressing soak in better.

Once drained, transfer the macaroni to a large mixing bowl.

Step Two: Toss the Pasta with Vinegar

While the noodles are still hot, drizzle the apple cider vinegar right over them and toss gently. This step adds a little brightness to the salad and gives the pasta a chance to absorb extra flavor.

The pasta will look a little wet. That’s normal! It’ll soak up the vinegar while it cools.

Step Three: Make the Dressing

In a small mixing bowl, whisk together the mayonnaise, milk, and granulated sugar until the mixture is completely smooth and creamy.

It might seem like a lot of dressing, but this type of salad is meant to be generously coated. The pasta will absorb a lot of it during chilling.

Step Four; Add the Vegetables and Dressing

Pour the dressing over the warm pasta, then add the shredded carrots, grated onion, and sliced scallions. Season with salt and pepper to taste.

Grated onion will be watery. Totally normal. It helps distribute onion flavor without big crunchy pieces

Use a large spoon to gently mix everything together until all the noodles are evenly coated.

Step Five:. Chill Thoroughly

Cover the bowl with greased plastic wrap and refrigerate for at least six hours, or overnight if you can.

This isn’t just about getting the salad cold, it’s what helps the pasta absorb the dressing and develop the signature creamy texture.

Before serving, give the salad a good stir. If it looks a little dry, add a splash or two of milk.

Serving and Storage Ideas

This is perfect with any grilled or smoked meat, or with sandwich-type stuff like burgers or grilled chicken sandwiches.

• The perfect pair, of course, is Huli-Huli Chicken!
• If you’re making a simpler grilled chicken, try my marinade with pickle juice.
• And pulled pork served on homemade Hawaiian rolls is always a good idea.

Printable Recipe