This simple pasta salad recipe can be enjoyed as-is for an authentic experience or added to with many optional extras such as diced ham, pineapple, bell peppers and the macaroni can be swapped with tortellini or any style pasta you like. Serves a crowd!

This classic pasta salad side dish offers a Hawaiian-style flare, made with macaroni noodles, carrots, and onion tossed in a sweet-tangy-creamy sauce.

Whether you're planning a backyard barbecue, a picnic, or a family gathering, this macaroni salad makes for an ideal side dish. Its cool and creamy qualities pair well with a variety of main courses, from grilled meats to seafood.

Hawaiian macaroni salad is a comfort food that brings a sense of nostalgia. Its classic and timeless appeal makes it a crowd-pleaser, suitable for all ages and occasions.

★ Why You'll Love this Recipe ★

The texture, taste, and easy prep makes this a popular choice for family gatherings. It's a great dish to take to a potluck due to the large quantity this recipe makes and it's also a vegetarian-friendly option.

Served cold, this macaroni salad is a refreshing summer side that travels well. Perfect for throwing into the cooler for a day watching sports, to take camping, or out on the boat. A great little summer side dish!

You can keep this recipe basic or add in some fun extras like pineapple chunks, diced ham, celery, or hard boiled eggs.

The addition of pineapples brings a unique tropical sweetness to the salad, giving it a distinctive Hawaiian twist. This touch of sweetness complements the savory elements and adds a burst of flavor.

This salad tastes even better when made in advance, allowing the flavors to meld together. This makes it a convenient dish for meal prep.

Give it a try and you'll likely find yourself coming back to this delicious recipe again and again.

★ Ingredients You'll Need ★

Here's a look at everything you'll need. Super simple!

Elbow Macaroni. You'll want to cook this al dente so it can absorb the dressing and hold its shape. If you need a gluten-free option, use gluten-free pasta. For a different texture or if elbow macaroni is unavailable, any small pasta shape like shells, bow tie, or fusilli will work.
Apple cider vinegar. White vinegar or white wine vinegar could be used as a substitute. Fresh lemon juice will also work for a tangy flavor or can be added in addition to the vinegar.
Mayonnaise. If you're looking for a healthier option, try using Greek yogurt or a mix of mayonnaise and yogurt. I like to also use avocado mayo for a healthier alternative to mayonnaise.
Milk. Whole milk, or any other type of milk, including non-dairy milk like almond, soy, or oat milk, can be substituted. For a richer taste, you could even use half-and-half or for a lighter version, skim milk.
Sugar. Any sweetener will do, such as honey, agave nectar, or a sugar substitute like stevia, depending on dietary needs. Pineapple juice can also be used and is a great option for thinning out the dressing and works well if you are adding pineapple tidbits to the salad. Just use a little juice from the can.
Salt and black pepper. These are to taste, so no real substitutes are needed, but you can use seasoned or sea salt or white pepper for a different flavor profile.
Carrot. If you're not a fan of carrots or don't have any on hand, you can simply omit them or substitute with another crunchy vegetable like radish, jicama, or celery.
Onion. White or yellow. Red onion can provide a sweeter taste, or you can use shallots for a more mild flavor that also offers a hint of garlic-like flavor. If raw onion is too strong, you can soak it in the vinegar for about 5-10 minutes before adding. This will pickle it!

Optional ingredients include: diced ham, sliced hard boiled eggs, pineapple tidbits, peas, celery, or even coconut flakes. You can also add a bit of mustard to layer in some additional flavor.

★ How to Make this Recipe ★

The recipe is quite easy to prep. Here's what's involved:

Combine dressing ingredients.
Cook pasta, drain and cool.
Shred carrots and slice green onion.
Toss together macaroni, carrots, green onion, and dressing.
Chill before serving.

Piece a cake.

★ Tips & FAQs ★

How should I store my Hawaiian Macaroni Salad?

Place this pasta salad in an airtight container or cover bowl with plastic wrap before putting it in the fridge. It's best enjoyed within 3 to 5 days, so remember to dig in while it's still fresh.

Make sure this pasta salad doesn't sit out for more than two hours.

When you go for seconds, give it a good stir to redistribute the creamy dressing.

What should I serve with Hawaiian Macaroni Salad?

Here are some ideas:

BBQ: It's a classic side for barbecued meats like ribs, pulled pork, or chicken. The creamy, cool salad complements smoky flavors beautifully.

Grilled meats: this Hawaiian macaroni salad also goes well with grilled meats and seafood.

Burgers and dogs: Serve alongside burgers and hot dogs at a cookout for a crowd pleasing side. Try my Greek turkey burgers for a spin on the classic burger.

Plate lunch: Serve it as part of a Hawaiian plate lunch with traditional options like teriyaki beef, katsu chicken, or kalua pork.

Fried chicken. Pair fresh fried chicken with this macaroni salad and it's an easy summer time meal you can enjoy on the back porch!

Picnic Fare: It’s great with picnic staples such as sandwiches, fried chicken, or cold cuts.

Can I make Hawaiian Macaroni Salad ahead of time?

Yes, it's actually recommended to make it ahead of time. The flavors develop and meld better when the salad is refrigerated for at least 4 hours, and it's often left to chill overnight. Just add some additional milk if it seems a little dry, pasta will absorb liquid in the fridge.

How long can I store Hawaiian Macaroni Salad in the fridge?

Stored in an airtight container, Hawaiian Macaroni Salad can last in the refrigerator for 3-5 days. Perfect for long weekends!

It's not recommended to freeze Hawaiian Macaroni Salad. The creamy dressing can separate and become grainy, and the macaroni can turn mushy once thawed.

How can I thin the dressing?

You can add additional milk and vinegar to thin out the sauce. Add as much as you'd like to suit your preference. Keep in mind that the pasta will absorb a lot of the dressing as it sits and chills.

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