Hawaiian Mac Salad
This Hawaiian Mac Salad is a creamy, comforting cold pasta salad made with tender elbow macaroni and a rich, tangy dressing. An authentic island favorite, it’s simple to prepare and perfect for BBQs, potlucks, or meal prep.
Equipment
- large pot
- colander
- mixing bowl
- spoon or spatula
Ingredients
- 2 cups elbow macaroni
- 1 1/2 cups full-fat mayonnaise
- 1/2 cup whole milk or evaporated milk
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 cup grated carrot
- 1/2 cup finely diced celery
- 1/4 cup finely diced onion
Instructions
- Cook macaroni in salted water until very soft, about 10–12 minutes. Drain without rinsing.
- Transfer hot macaroni to a bowl and mix with one-third of the mayonnaise while still warm.
- Add milk and apple cider vinegar, stirring until combined.
- Season with sugar, salt, and white pepper. Mix well and adjust to taste.
- Let the pasta cool to room temperature, stirring occasionally.
- Fold in grated carrot, celery, and onion once cooled.
- Add remaining mayonnaise and mix until creamy. Adjust consistency with a little milk if needed.
- Cover and refrigerate for at least 2 hours or overnight.
- Stir before serving and refresh with extra mayonnaise and milk if needed.
Notes
Cook the macaroni past al dente for authentic texture. Always dress the pasta while warm for best absorption. Chill at least 2 hours, preferably overnight, for full flavor. Refresh with extra mayonnaise and a splash of milk before serving.