This Hawaiian Mac Salad is the creamy, tangy, ultra‑comforting side you’ll find on every classic Hawaiian plate lunch. My daughter Dee and I started making it at home when we were missing our favorite food‑truck version, and now it’s become a staple in our summer rotation. It’s simple, customizable, and so irresistible that we always double the scoops.
The magic of a great Hawaiian Mac Salad is in the texture: tender elbow macaroni, a silky mayo‑based dressing, and finely shredded red onion that melts right in. From there, you can keep it traditional or make it your own with easy mix‑ins.
Why This Hawaiian Mac Salad Recipe Works:
- Warm pasta absorbs flavor thanks to a splash of apple cider vinegar added immediately after draining.
- Finely shredded red onion gives big flavor without any onion “bite.”
- Frozen peas and shredded carrots keep it classic, colorful, and easy — but the mix‑ins are endlessly flexible. (Note, you can absolutely sub a mix of frozen peas and carrots if you don’t have fresh carrot.)
- A creamy, slightly sweet dressing coats every noodle and stays luscious even after chilling.
Ingredients:
- 16oz elbow macaroni
- 3 Tbsp apple cider vinegar, divided
- 1/4 cup finely shredded red onion
- 1/2 cup frozen peas
- 1/2 cup shredded carrot
- 2 cups mayo
- 1/4 cup milk
- 2 Tbsp sugar
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- In a large stockpot, cook the elbow macaroni according to package directions. Drain and place in large bowl.
- Immediately add 2 Tbsp apple cider vinegar to the warm pasta and toss it together.
- Add in the shredded onion, the frozen peas, and shredded carrots, mix together and let sit for 10-15 minutes.
- In a separate bowl, combine the mayo, milk, sugar, remaining 1 Tbsp apple cider vinegar, salt and pepper and stir well to combine.
- Add the dressing to the salad and toss to combine. Place in the refrigerator for a minimum of a couple of hours before serving.
- Garnish with chopped parsley or thinly sliced green onions if desired.
Creamy Hawaiian Mac Salad
EQUIPMENT (Amazon Associate Links)
Ingredients
- 16 oz elbow macaroni
- 3 Tbsp apple cider vinegar, divided
- 1/4 cup finely shredded red onion
- 1/2 cup frozen peas
- 1/2 cup shredded carrot
- 2 cups mayo
- 1/4 cup milk
- 2 Tbsp sugar
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook the elbow macaroni according to package directions. Drain and place in large bowl.
- Immediately add 2 Tbsp apple cider vinegar to the warm pasta and toss it together.
- Add in the shredded onion, the frozen peas, and the shredded carrot, mix together and let sit for 10-15 minutes.
- In a separate bowl, combine the mayo, milk, sugar, remaining 1 Tbsp apple cider vinegar, salt and pepper and stir well to combine.
- Add the dressing to the salad and toss to combine. Place in the refrigerator for a minimum of a couple of hours before serving.
- Garnish with chopped parsley or thinly sliced green onions if desired.
Notes
What to Serve With Hawaiian Mac Salad:
Hawaiian mac salad shines as part of a full plate‑lunch spread, but it also pairs beautifully with classic American summer mains. These options give you both authentic and flexible serving ideas.
Plate‑Lunch Style Pairings
- Huli Huli Chicken — Sweet, smoky, and juicy; the perfect contrast to the creamy mac.
- Kalua Pork — Tender, salty, slow‑cooked pork that balances the richness of the salad.
- Teriyaki Chicken or Beef — Sticky‑sweet glaze + cool mac salad = iconic combo.
- Grilled burgers or hot dogs — A creamy side that replaces traditional potato salad.
- BBQ chicken thighs — Tangy dressing complements smoky barbecue sauce.
- Pulled pork sandwiches — Adds a cool, creamy counterpoint.
- Grilled shrimp skewers — Light, fast, and great with the sweet‑tangy dressing.
Fresh + Light Sides to Round Out the Plate
- Pineapple spears or fruit salad
- Cucumber salad
- Simple green salad with citrus vinaigrette
- Grilled corn on the cob
Hawaiian Mac Salad FAQ’s:
What makes Hawaiian mac salad different?
Hawaiian mac salad uses warm pasta seasoned with vinegar, a creamy mayo‑based dressing, and finely shredded onion for flavor without texture. It’s richer and tangier than traditional American pasta salads.
Can I make Hawaiian mac salad ahead of time?
Yes. It actually tastes better after a few hours in the fridge because the pasta absorbs the dressing. It’s ideal for meal prep, BBQs, and potlucks.
Can I use fresh vegetables instead of frozen?
Absolutely. Fresh shredded carrot works beautifully, and you can add celery, red pepper, corn, or any mix‑ins you love.
What kind of mayo works best?
A full‑fat, classic mayo gives the creamiest, most authentic texture. Light mayo works but won’t be as rich.
How long does Hawaiian mac salad last?
Store it in an airtight container in the fridge for up to 4 days.
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