Hawaiian Macaroni Salad

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.


Elbow Macaroni Apple Cider Vinegar Mayonnaise  Whole Milk Sugar Carrot  Onion Green Onions

Prepare macaroni following the cooking directions listed on the packaging. Drain well. While the macaroni is still hot, transfer it to a large bowl and sprinkle the apple cider vinegar over it. Toss.


In a separate bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper. Taste and adjust seasonings. Mix in the grated carrot and onion. Toss to combine.

Drizzle dressing over the pasta mixture and toss until evenly distributed. Add any extras like ham, pineapples, peas or bell peppers, before chilling.

Cover bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The macaroni will absorb more of the dressing as it sits.

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Classic Italian Pasta Salad

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