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You’ve probably encountered a zillion kinds of macaroni salad at barbecues and potlucks over the years. If you’re a mayo fan like me (sorry, haters), creamy pasta salads reign supreme, and Hawaiian macaroni salad might just be the best of them all.
What makes this summery side dish different from mainland pasta salads? Firstly, the macaroni is cooked past al-dente all the way to tender. The extra-soft noodles can better absorb vinegar for some bright acidity, then an ultra-creamy dressing made from lots of mayonnaise plus some milk. Then, grated carrots, sweet onion, and a little bit of sugar bring just the right sweetness to the party. It’s a perfectly balanced, decadently creamy salad that’s a great partner to any summer main dish.
Tips and Tricks for Making This Macaroni Salad
- Hellman’s or Best Foods brand mayonnaise is the traditional choice for Hawaiian macaroni salad and will give you the most authentic flavor.
- Don’t skimp on the chilling time! Make sure this pasta salad chills in the fridge for at least 2 hours to fully absorb the dressing before serving. It can be kept refrigerated for up to 2 days—the flavor will only get better with more time.
Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley
What to Serve This Salad With
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8 ounces elbow macaroni
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2 tablespoons apple cider vinegar or mirin
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1 medium carrot, peeled and grated (about 1/2 cup)
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1 small sweet onion, finely chopped (about 1/2 cup)
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1 cup Hellman’s or Best Foods mayonnaise
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1/2 cup whole milk
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1 tablespoon granulated sugar
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3/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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Cook and cool the macaroni:
Bring a large pot of salted water to a boil. Cook the macaroni until tender according to package directions. Drain the pasta and rinse with cold water to stop it cooking.
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Season the pasta and add the vegetables:
Transfer the cooled macaroni to a large bowl and toss with the apple cider vinegar. Add the carrot and onion and stir until combined.
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Add the dressing and chill:
In a small bowl, whisk the mayonnaise, milk, sugar, salt, and pepper until smooth. Pour the dressing over the macaroni mixture. Gently stir until the pasta is well-coated. Cover and refrigerate for at least 2 hours before serving.
Store leftovers in an airtight container in the fridge for up to 5 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 526 | Calories |
| 43g | Fat |
| 29g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 526 |
| % Daily Value* | |
| 43g | 55% |
| Saturated Fat 7g | 36% |
| 26mg | 9% |
| 773mg | 34% |
| 29g | 11% |
| Dietary Fiber 2g | 6% |
| Total Sugars 10g | |
| 5g | |
| Vitamin C 2mg | 8% |
| Calcium 54mg | 4% |
| Iron 1mg | 6% |
| Potassium 149mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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