Name: Hawaiian Macaroni Salad
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Cuisine: Hawaiian
Ingredients: 1/3 cup finely diced red onion (optional); 2 2/3 cups mayonnaise, plus more as needed; 2 tablespoons apple cider vinegar; 1 1/2 teaspoons white sugar; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 2 small carrots, peeled and grated; 1 pound elbow macaroni

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Hawaiian macaroni salad is a crowd-pleasing side dish known for its creamy texture and simple ingredients. Perfect for summer cookouts or casual family gatherings, it pairs beautifully with a variety of grilled meats and other savory dishes. Chef John’s version is a no-fuss recipe that captures the essence of what makes this dish so beloved—simplicity and flavor.

Hawaiian Macaroni Salad

Why You’ll Love This Recipe

This Hawaiian macaroni salad is incredibly easy to make and packed with flavor. The key to its success lies in the balance of creamy mayonnaise, a touch of tangy apple cider vinegar, and a dash of sweetness from the sugar. The dish is made with just a handful of ingredients, making it the perfect side to serve alongside your barbecue or a light meal. The chilled salad is best enjoyed after it has had time to rest in the fridge, allowing the flavors to meld together for the perfect creamy and refreshing bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/3 cup finely diced red onion (optional)
2 2/3 cups mayonnaise, plus more as needed
2 tablespoons apple cider vinegar
1 1/2 teaspoons white sugar
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 small carrots, peeled and grated
1 pound elbow macaroni

Directions

If using red onion, place the diced onion in a bowl with enough cold water to cover it. Let it soak for about 20 minutes, then drain the onion well.
While the onion is soaking, mix the mayonnaise, apple cider vinegar, sugar, salt, and black pepper together in a large bowl.
Once the onion is drained, stir it into the mayonnaise mixture. Add the grated carrots and stir to combine.
Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until tender but still firm (about 5 minutes, or according to package directions).
Drain the macaroni and rinse it with cold water until it cools down to room temperature, about 30 seconds. Let it drain for about 20 seconds more.
Add the macaroni to the dressing and mix everything well. Make sure the dressing coats the pasta evenly.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the salad to prevent it from drying out. Refrigerate the salad for at least 3 hours or overnight for best results.
Before serving, stir the salad and adjust the texture by adding more mayonnaise and/or a little water if necessary. Taste and adjust the seasoning with more salt or pepper if needed.

Servings and Timing

Servings: 10
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 3 hours (or overnight)
Total Time: 3 hours 15 minutes

Variations

Add Protein: You can enhance the salad by adding cooked chicken for a heartier option.
Vegetarian Version: Skip the red onion or substitute it with scallions for a milder flavor.
Different Veggies: For a twist, try adding diced celery, peas, or bell peppers for added crunch and color.

Storage/Reheating

Storage: Store the leftover Hawaiian macaroni salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop and improve after resting in the fridge.
Reheating: This salad is best served cold and does not need reheating. If it becomes too dry after storing, you can add a little more mayonnaise or a splash of water to restore its creamy consistency.

FAQs

How long should I chill the Hawaiian macaroni salad?

For the best flavor, chill the salad for at least 3 hours, though overnight is ideal to allow the flavors to meld together.

Can I make Hawaiian macaroni salad in advance?

Yes, this salad can be made a day ahead and stored in the fridge. It actually tastes even better after sitting overnight!

What if I don’t like red onion in my macaroni salad?

You can omit the red onion or substitute it with finely chopped green onions or scallions for a milder flavor.

Can I use a different type of pasta for this salad?

While elbow macaroni is traditional, you can substitute with any short pasta like rotini or penne.

Can I make the dressing ahead of time?

Yes, you can prepare the dressing ahead of time and store it in the fridge for up to 2 days before mixing it with the pasta.

Is there a dairy-free version of this recipe?

Yes, you can substitute the mayonnaise with a dairy-free version or use an avocado-based dressing for a dairy-free option.

Can I add hard-boiled eggs to the salad?

Absolutely! Hard-boiled eggs add extra creaminess and protein to the salad. Chop them up and stir them into the macaroni mixture.

Can I freeze Hawaiian macaroni salad?

It’s not recommended to freeze macaroni salad, as the mayonnaise can separate and the texture of the pasta may change once thawed.

How do I adjust the flavor of the salad?

Feel free to taste and adjust the seasoning by adding more salt, pepper, or sugar to suit your taste. A bit more vinegar can also be added for extra tang.

Can I make this salad without the vinegar?

Yes, you can skip the vinegar or use a different acidic ingredient like lemon juice, but the vinegar adds a nice balance to the creaminess of the mayo.

Conclusion

Chef John’s Hawaiian macaroni salad is a perfect addition to any summer meal or cookout. Its creamy, tangy, and slightly sweet flavor profile makes it a standout side dish that pairs beautifully with grilled meats, seafood, and other fresh salads. With just a few simple ingredients and minimal preparation, this salad is sure to be a crowd favorite every time you serve it. Whether you’re making it for a family dinner or a large gathering, this recipe will not disappoint.