Hawaiian Style Mac Salad (Printable)
Creamy, tangy macaroni salad with smooth texture, a Hawaiian plate lunch favorite.
# What You’ll Need:
→ Pasta
01 - 2 cups elbow macaroni
→ Dressing
02 - 1 1/2 cups mayonnaise
03 - 1/4 cup whole milk
04 - 2 tablespoons apple cider vinegar
05 - 1 tablespoon granulated sugar
06 - Salt and black pepper to taste
→ Vegetables
07 - 1/4 cup finely grated carrot
08 - 1/4 cup finely chopped celery
09 - 1/4 cup finely chopped onion
10 - 2 tablespoons finely chopped green onions
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until very soft, about 1-2 minutes longer than package instructions for al dente. Drain well and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper until smooth.
03 - While macaroni is still warm, add to the dressing and toss to coat thoroughly.
04 - Stir in grated carrots, chopped celery, onion, and green onions. Mix until evenly combined.
05 - Cover and refrigerate for at least 2 hours, or overnight for best flavor and texture.
06 - Before serving, check for seasoning and add more mayonnaise or milk if needed for creaminess.
# Expert Advice:
01 -
- The dressing creates that signature plate lunch texture that perfectly balances creaminess with a bright vinegary kick
- Cooking the pasta longer than usual makes all the difference between regular mac salad and the authentic Hawaiian version
02 -
- Do not skip the step of mixing the dressing with warm pasta—this is what creates that characteristic glossy coating instead of a pool of separated dressing at the bottom of the bowl
- The salad needs at least two hours in the refrigerator for the flavors to properly develop and for the pasta to reach the right texture
03 -
- Grate the carrots against the finest holes on your box grater so they almost melt into the salad rather than appearing as distinct pieces
- If the salad seems too thick after chilling, never add water directly to the bowl—thin a small amount of mayonnaise with milk separately before folding it in