Hawaiian Mac Salad Recipe
Equipment
- Large Bowl
Ingredients
- 8 oz elbow macaroni
- 2 scallions, thinly sliced (whites and greens separated)
- 1/2 cup shredded carrots
For the Dressing
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup mayonnaise
Optional Garnish
- Scallion greens
Instructions
- Thinly slice the scallions, separating the whites and greens. Shred the carrots if they aren’t already prepared.
- Bring a large pot of salted water to a boil and cook the macaroni until about 2 minutes past al dente. Overcooking the pasta helps it absorb the dressing and gives Hawaiian mac salad its signature creamy texture. Drain well.
- While the macaroni is still warm, combine it in a large bowl with the shredded carrots, scallion whites, apple cider vinegar, sugar, salt, and mayonnaise. Mix thoroughly until everything is evenly coated.
- Cover and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
- Serve chilled.
- Optionally garnish with the scallion greens.
Video
Notes
- Mix the salad while the macaroni is still warm so the pasta drinks in the dressing as it chills.
- The dressing will look too loose when you first mix it. That’s exactly right, since the pasta keeps absorbing it in the fridge.
- For the best texture, make it a day ahead and let it chill overnight.
- If the salad tightens up after a few days, stir in a little extra mayonnaise and a splash of apple cider vinegar before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Hawaiian Mac Salad Recipe
- Introduction
- Why You’ll Love This Hawaiian Mac Salad Recipe
- Why the Dressing Matters In This Hawaiian Mac Salad Recipe
- What You’ll Need To Make This Hawaiian Mac Salad Recipe
- How to Make This Hawaiian Mac Salad Recipe
- What to Serve With This Hawaiian Mac Salad Recipe
- How to Store Hawaiian Mac Salad for Meal Prep
- Make-Ahead Instructions
- Substitutions for Hawaiian Mac Salad Recipe
- What to Make Next
Introduction
If you’ve never made a Hawaiian Mac Salad Recipe at home, you might be surprised by how different it is from the macaroni salads you’ll usually find on the mainland. Instead of being filled with those dreaded vegetables, Hawaiian mac salad keeps things simple. The pasta is soft, the dressing is creamy with just the right amount of acidity, and every ingredient plays an important role. One of the most important steps is cooking the macaroni a little longer than you normally would. It sounds unusual at first and against everything I always say, but that extra time helps the pasta absorb more of the dressing, giving the salad its signature creamy texture. With just a handful of ingredients and a few hours in the refrigerator, you end up with the classic side dish that’s served alongside so many Hawaiian plate lunches.
Why You’ll Love This Hawaiian Mac Salad Recipe
One of the best things about this Hawaiian Mac Salad Recipe is that it gets even better after it has time to chill. Mixing the dressing into warm macaroni allows the pasta to absorb the mayonnaise and vinegar as it cools, creating a much creamier texture than if everything were mixed after the pasta had already chilled. Cooking the macaroni about two minutes past al dente also makes a noticeable difference. The noodles become softer, absorb more of the dressing, and develop the texture that’s expected in a traditional Hawaiian mac salad. At first, the dressing may seem like too much, but after a few hours in the refrigerator, the pasta absorbs much of it and the salad thickens beautifully.
Why the Dressing Matters In This Hawaiian Mac Salad Recipe
The dressing is what gives this Hawaiian Mac Salad Recipe its signature texture, even though it only uses a few simple ingredients. Mayonnaise creates the creamy base, and you’ll need what seems like a generous amount because the warm pasta absorbs much of it while it chills. Apple cider vinegar adds the gentle acidity that’s characteristic of Hawaiian mac salad and balances the richness of the mayonnaise. The sugar isn’t there to make the salad sweet I promise! Instead, it softens the vinegar and rounds out the overall flavor, while the salt seasons the pasta from the start.
What You’ll Need To Make This Hawaiian Mac Salad Recipe
- Elbow macaroni – The traditional pasta for Hawaiian mac salad. Cook it about 2 minutes past al dente so it absorbs the dressing more effectively.
- Scallions – Slice the whites and greens separately. The whites are mixed into the salad, while the greens are sprinkled on just before serving.
- Shredded carrots – Adds a little color, and a subtle bit of texture.
- The dressing – Mayonnaise, apple cider vinegar, sugar, and salt are mixed together to create the classic creamy dressing.
- Optional garnish – Sliced scallion greens add some color right before serving.
How to Make This Hawaiian Mac Salad Recipe
Thinly slice the scallions, keeping the whites and greens separate, and shred the carrots if you’re using whole carrots. I find it easier to just buy them shredded.
Bring a large pot of salted water to a boil and cook the elbow macaroni for about 2 minutes longer than al dente. This extra cooking time is one of the defining characteristics of Hawaiian mac salad because it helps the pasta absorb more of the dressing. Drain the macaroni as well.
While the pasta is still warm, transfer it to a large bowl and add the shredded carrots, scallion whites, apple cider vinegar, sugar, salt, and mayonnaise. Stir until everything is evenly coated. The mixture will seem a little loose at this stage, and that’s exactly what you want.
Cover the bowl and refrigerate for at least 4 hours, or overnight if possible. As the salad chills, the pasta absorbs the dressing and the texture becomes thicker.
Serve chilled and finish with the reserved scallion greens.
What to Serve With This Hawaiian Mac Salad Recipe
This Hawaiian Mac Salad Recipe is traditionally served as part of a Hawaiian plate lunch alongside rice and a flavorful main dish.
- Huli Huli Chicken – A classic pairing with sweet and savory flavors that complement the creamy mac salad.
- Steamed white rice – Rice, mac salad, and a protein are the foundation of a traditional Hawaiian plate lunch.
- Sticky Sweet Pork Belly – The tangy dressing pairs especially well with glazed pork dishes.
How to Store Hawaiian Mac Salad for Meal Prep
Store the mac salad in an airtight container in the refrigerator for up to a week. The salad continues to get better as it rests because the pasta keeps absorbing the dressing. After a few days it may look slightly thicker or drier than when you first made it, but that’s easy to fix before serving. I don’t recommend freezing Hawaiian mac salad since mayonnaise-based dressings tend to separate after thawing.
Make-Ahead Instructions
- Overnight Chill (best method). Prepare the salad the day before serving and refrigerate it overnight. This gives the dressing plenty of time to absorb into the pasta.
- Quick Refresh. If the salad has thickened after a few days, stir in an extra tablespoon or two of mayonnaise along with a small splash of apple cider vinegar until it reaches your preferred consistency.
Substitutions for Hawaiian Mac Salad Recipe
This Hawaiian Mac Salad Recipe is intentionally simple, but a few substitutions work well and even better if needed.
- Japanese mayonnaise – Kewpie mayonnaise creates a slightly richer dressing that’s commonly used in many Hawaiian macaroni salads.
- White vinegar or rice vinegar – Either can replace the apple cider vinegar. Rice vinegar has a milder flavor, so you may want to add a little extra if you like it that way.
- Small shells or ditalini – If you don’t have elbow macaroni, another small pasta shape works just as well. Just remember to cook it slightly past al dente.
What to Make Next
Want the classic plate lunch partner? Try my Huli Huli Chicken!
Need another protein with this dish? You’ll love my Sticky Sweet Pork Belly!
Prefer seafood? Try my Creamy Salmon Poke!
