Hawaiian macaroni salad

Here’s a classic Hawaiian Macaroni Salad—extra creamy, slightly sweet, and exactly like the plate-lunch version 🌺🍝

Hawaiian Macaroni Salad

Ingredients

• 1 lb elbow macaroni
• 1½ cups mayonnaise (Best Foods/Hellmann’s is traditional)
• ¼ cup milk
• 2 tbsp apple cider vinegar
• 2 tbsp sugar
• 1 cup finely grated carrot
• ½ cup finely chopped onion
• Salt & black pepper, to taste

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Instructions

1. Cook macaroni (very soft!)
   Boil macaroni in well-salted water, cooking 2–3 minutes past al dente.
   Drain well.
2. Season while hot
   While macaroni is still hot, sprinkle with vinegar, sugar, salt, and pepper.
   Stir gently and let cool 10 minutes (this helps it absorb flavor).
3. Make it creamy
   Stir in mayonnaise and milk until very creamy.
4. Add vegetables
   Fold in grated carrot and chopped onion.
5. Chill
   Cover and refrigerate at least 2 hours (overnight is best).
6. Serve cold
   Adjust seasoning before serving.

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Tips for Authentic Hawaiian Flavor

• Overcooked pasta = correct texture
• Grated carrot (not chopped) is key
• Simple seasoning—don’t overdo it
• Creamier than mainland pasta salad

Optional Add-Ins (still traditional-ish)

• Chopped celery (small amount)
• Hard-boiled eggs
• Canned tuna or shredded chicken

What to Serve With

• Teriyaki chicken
• Kalua pork
• BBQ short ribs
• Fried spam or loco moco

If you want a plate-lunch restaurant copycat, low-mayo version, or make-ahead tips for a crowd, just say the word 🌴