Name: Hawaiian Macaroni Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: Hawaiian
Ingredients: 1/2 lb. elbow pasta; 1 medium onion, grated (about 1/2 cup); 2 medium carrots, shredded (about 1/2 cup); 2 stalks celery, finely chopped (about 1/2 cup); 1 cup mayonnaise; 1 Tbsp. apple cider vinegar; 1 tsp. granulated sugar; 1/4 tsp. ground black pepper; Kosher salt, to taste

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Introduction

Hawaiian macaroni salad is a creamy, tangy side dish that perfectly complements grilled meats and tropical BBQs. This easy-to-make pasta salad features tender elbow macaroni tossed with a flavorful dressing and fresh vegetables for a refreshing twist on a classic comfort food.

A close-up view of a wooden bowl filled with creamy pasta salad made with elbow macaroni, showing three main layers: the bottom layer with creamy white sauce coating mostly pale yellow pasta shapes, a middle layer of light green diced pickles and celery pieces mixed in, and a top layer of thin, bright orange carrot strips scattered throughout; the bowl rests on a white marbled surface with some pasta and carrot pieces outside the bowl, accompanied by a black spoon on the left side partly submerged in the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
1/2 lb. elbow pasta
1 cup mayonnaise
1 Tbsp. apple cider vinegar
1 tsp. granulated sugar
1/4 tsp. ground black pepper
1 medium onion, grated (about 1/2 cup)
2 medium carrots, shredded (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)

Instructions

Step 1: Bring a large pot of water to a boil; generously season with kosher salt. Cook the elbow pasta, stirring occasionally, until it is very slightly firmer than al dente—about 2 minutes longer than the package instructions. Drain the pasta well.
Step 2: While the pasta cooks, whisk together the mayonnaise, apple cider vinegar, granulated sugar, black pepper, and 1/2 teaspoon kosher salt in a large bowl. Using a rubber spatula, gently fold in the cooked pasta, grated onion, shredded carrots, and chopped celery until everything is evenly coated.
Step 3: Cover the bowl and refrigerate the salad for at least 2 hours or up to overnight to allow flavors to meld. Before serving, let the salad stand at room temperature for about 20 minutes.

Tips & Variations

For a richer flavor, try using a combination of mayonnaise and a little sour cream or Greek yogurt in the dressing.
Add a handful of finely chopped green onions or sweet bell pepper for extra color and crunch.
Cook the pasta until very tender but not mushy; this helps the salad have a creamy, soft texture typical of Hawaiian style.
To lighten the dish, substitute half the mayonnaise with a creamy buttermilk dressing.

Storage

Store Hawaiian macaroni salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after resting but do not keep for more than a few days due to the fresh vegetables. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

The image shows a wooden bowl filled with creamy macaroni salad placed on a white marbled surface. The salad is made of three main layers mixed together: soft, pale-yellow elbow macaroni coated in a shiny, white mayonnaise dressing, thin orange carrot strips scattered evenly throughout, and small green pieces of celery sprinkled on top for color and texture. The pasta looks moist and smooth, the carrot strips are slightly crunchy, and the celery adds a fresh touch. Some macaroni pieces have spilled beside the bowl, adding a casual feel. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, you can substitute with small shells or small penne. Just ensure they are cooked tender for the best texture.

Is there a way to make this recipe vegan?

To make a vegan version, use vegan mayonnaise and ensure any added ingredients like sugar are vegan-friendly. The rest of the recipe remains the same.