Description
Hawaiian Macaroni Salad is a creamy, sweet, and tangy pasta dish that’s a classic side in Hawaiian cuisine. Perfect for BBQs, picnics, or as a side to grilled meats, this salad features tender macaroni mixed with a rich, mayonnaise-based dressing. It’s easy to make, and the sweetness from pineapple and the crunch from carrots and celery make it irresistible!
Ingredients
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2 cups elbow macaroni (uncooked)
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1 cup mayonnaise
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1/4 cup milk (or more to reach desired consistency)
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1 tablespoon apple cider vinegar
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1 tablespoon sugar
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1/4 cup grated carrots
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1/4 cup finely chopped celery
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1/4 cup diced pineapple (drained, or fresh if preferred)
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Salt and pepper, to taste
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1 tablespoon Dijon mustard (optional for tang)
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1/4 cup chopped green onions (optional for garnish)
Instructions
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Cook the elbow macaroni according to package instructions, then drain and rinse under cold water to cool. Set aside to drain completely.
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In a large bowl, mix the mayonnaise, milk, apple cider vinegar, sugar, and Dijon mustard (if using) until smooth. Adjust the consistency by adding more milk if desired.
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Add the cooled macaroni, grated carrots, chopped celery, and diced pineapple to the bowl. Stir gently to coat everything evenly.
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Season with salt and pepper to taste.
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Refrigerate the salad for at least 2 hours (preferably overnight) to allow the flavors to meld together.
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Before serving, give the salad a good stir, and garnish with chopped green onions if desired.
Notes
If you want to make the salad a little healthier, you can substitute half of the mayo with Greek yogurt for a tangy twist.
Some people like to add peas or bell peppers to their version of Hawaiian macaroni salad.
This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Hawaiian, American