This classic Hawaiian macaroni salad recipe is creamy and so easy to make in 3 simple steps! It comes together quickly in just 15 minutes and makes for a delicious side dish for any meal on any occasion!
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Growing up, my vova (that's grandma in Portuguese) always made macaroni salad, and my sisters and I were obsessed with it!
It was so creamy with the perfect amount of cracked black pepper. We would have it at pretty much every holiday or occasion on the side of other delicious food, but sometimes i'd take home leftovers and just eat it on its own. Can anyone relate?
I decided to make my own version of macaroni salad, and this delicious recipe was born! I even made a second recipe (check out my creamy cheddar macaroni salad too) cause it's just so good!
Recipe Ingredients
- Macaroni: the classic noodle in macaroni salad is of course the macaroni...however, you can really use any pasta noodle of your choice!
- Mayonnaise: mayo makes the pasta salad incredibly and deliciously creamy.
- Milk: the milk adds to the creaminess of the salad and also keeps it moist (as it can sometimes begin drying out in the fridge).
- Sugar: the sugar adds a little sweetness to the salad.
- Apple cider vinegar: the apple cider vinegar is acidic and helps balance the creaminess of the salad while adding a slightly sweet flavour to the salad.
- Salt and pepper: these help to enhance the overall flavour of the dish.
- Veggies: onions and carrots add delicious flavour, colour, and texture to the salad.
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
- Cook the pasta: Cook the macaroni according to the package. Strain and rinse it with cold water and then transfer it to a large bowl.
- Make the dressing: In a bowl, combine and mix the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper. Fold in the grated onion and carrot.
- Make the salad: Pour the dressing over the pasta and mix until it is fully incorporated. Cover and refrigerate the salad for up to 1 hour before serving. If the noodles have absorbed much of the dressing, just mix in a couple of tablespoons of milk and it will become creamy.
Frequently Asked Questions
If you find it drying out after spending time in the fridge, add a few tablespoons of milk to it.
Yes you can make it ahead of time and store it in the fridge until ready to serve. You may need to add a couple of tablespoons of milk to make it creamy again.
You should cook the noodles to al dente and run them under cold water after cooking to stop the cooking process. Overcooked noodles will absorb too much dressing and make them soggy.
When you first mix in the dressing, you may find it looks runny, however after at least 1 hour in the fridge some of the dressing will be absorbed by the noodles.
Serving Suggestions
This creamy macaroni salad tastes delicious with a saucy rack of ribs and creamy scalloped potatoes or next to some saucy pulled pork sandwiches.
It also goes great with bbq hamburgers and hot dogs next to some other delicious summer salads like this creamy dill potato salad.
Related Recipes
Another macaroni salad you may enjoy is this delicious creamy cheddar pasta salad.
Some other pasta salad recipes you should check out is this zesty Italian pasta salad, this chicken tortellini pasta salad, and this Caprese pasta salad as well!
Print📖 Recipe
Classic Hawaiian Macaroni Salad Recipe
- Total Time: 15 minutes
- Yield: 10-12
- Diet: Vegetarian
Description
A creamy and classic Hawaiian macaroni salad recipe that's easy and quick to make.
Ingredients
- Elbow Macaroni: 1 pound
- Mayonaise: 1 and ½ cups
- Milk: ¼ cup
- Sugar: 2 tablespoons
- Apple Cider Vinegar: 2 tablespoons
- Salt: 1 and ½ teaspoons
- Pepper: ¼ teaspoon
- Yellow Onion, shredded: ¼ cup
- Carrot, shredded: 1 large carrot
Instructions
- Cook the pasta: Cook the macaroni according to the package. Strain and rinse it with cold water and then transfer it to a large bowl.
- Make the dressing: In a bowl, combine and mix the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper. Fold in the grated onion and carrot.
- Make the salad: Pour the dressing over the pasta and mix until it is fully incorporated. Cover and refrigerate the salad for up to 1 hour before serving. If the noodles have absorbed much of the dressing, just mix in a couple of tablespoons of milk and it will become creamy.
Notes
Cook the noodles to al dente. This will ensure that the noodles are not overcooked and mushy. The best way to do this is to cook the noodles for a couple of minutes less than specified on the package.
Rinse the noodles with water. After cooking and straining the noodles, rinse them under cold water. This will help stop the noodles from cooking and becoming overcooked.
Make the salad ahead of time. Making the salad and storing it in the fridge overnight will give it time to intensify all the flavours and make it extra tasty.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: lunch, dinner, side dish
- Method: stove top
- Cuisine: american
Tyler says
Kamrie says
I've been looking for simple recipes to add to my collection and this was delicious. Even better after it sat in the fridge overnight.
Andrea says
I'm so glad you liked it! Thanks for your comment 🙂