Let me take you back to the first time I tried authentic Hawaiian mac salad, it was at this tiny beachside shack on Oahu’s North Shore. I ordered a classic plate lunch, and nestled next to the teriyaki chicken and sticky rice was this creamy, dreamy scoop of mac salad. I wasn’t expecting much… but one bite and I was completely hooked. That mac salad wasn’t just a filler, it was the soul of the meal.
This Hawaiian mac salad recipe has been a go-to in my kitchen ever since. Whether I’m heading to a summer BBQ, packing a picnic, or just craving something chilled and comforting, this dish always hits the spot. It’s creamy, gently tangy, and made with super simple ingredients, but don’t let its humble nature fool you. It’s the kind of side dish that quietly steals the show.
In today’s post, I’ll show you exactly how to make this island-style favorite, walk you through my favorite twists, and even share what to prep ahead so your gathering is stress-free.
Table of contents
- What Makes This Hawaiian Mac Salad So Irresistible
- Get Ahead of the Game: What to Prep Before the Crowd Arrives
- How to Make it
- Pro Tips to Nail Your Hawaiian Mac Salad Every Time
- Switch It Up: Fun Variations on Hawaiian Mac Salad
- FAQs & Fixes: Everything You Need to Know
- Wrapping It Up With a Taste of the Islands
What Makes This Hawaiian Mac Salad So Irresistible
So, what’s the secret to this mac salad magic? It’s all about that silky texture and balanced flavor. Here’s why this version always turns out perfectly:
- We slightly overcook the macaroni, just enough so it soaks up all that delicious dressing.
- The dressing is next-level, a creamy mayo base gets a lift from apple cider vinegar, a splash of milk, and a tiny bit of sugar.
- Simple ingredients, big flavor, grated onion, maybe a hint of mustard, and you’ve got a dressing that’s anything but basic.
Want to make it your own? Here’s how you can jazz it up:
- Add shredded carrots for a pop of color and crunch.
- Toss in chopped celery or scallions for freshness.
- Use Kewpie mayo for that extra-rich, slightly sweet edge.
- Make it vegan with plant-based mayo and non-dairy milk.
It also happens to be an awesome make-ahead dish. Let it chill in the fridge for a few hours, or overnight, and the flavors just get better. Trust me, it’s the unsung hero of potlucks and plate lunches alike.
And hey, if you’re into creamy, nostalgic sides like this, my Chicken Salad Chick recipe might just be your next favorite.
Get Ahead of the Game: What to Prep Before the Crowd Arrives
If you’re like me, the last thing you want is to be scrambling while guests are walking through the door. Here’s what you can prep ahead of time to make things smooth and stress-free:
- Boil the macaroni ahead of time and toss it with a little vinegar while it’s still warm, this sets the flavor.
- Mix the dressing (mayo, milk, vinegar, sugar) and keep it chilled separately.
- Grate your onions and prep any mix-ins like carrots or celery so they’re ready to stir in.
When it’s go-time, just combine everything, give it a good mix, and let it chill again before serving. Easy-peasy!
How to Make it
Hawaiian Mac Salad Recipe
8
servings15
minutes10
minutes350
kcalA creamy and tangy Hawaiian Mac Salad, perfect for barbecues and gatherings. This easy-to-make dish combines macaroni, mayonnaise, and vegetables for a delightful side.
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Ingredients
2 cups elbow macaroni
1 cup mayonnaise
0.5 cup milk
0.25 cup apple cider vinegar
0.25 cup grated carrot
0.25 cup finely chopped onion
0.25 cup finely chopped celery
Salt and pepper to taste
Directions
- Cook the macaroni: Boil the macaroni in salted water until tender. Drain and rinse with cold water.
- Prepare the dressing: In a bowl, mix mayonnaise, milk, and apple cider vinegar until smooth.
- Combine ingredients: In a large bowl, combine the cooked macaroni, grated carrot, chopped onion, and chopped celery.
- Add the dressing: Pour the dressing over the macaroni mixture and stir until well coated.
- Season: Add salt and pepper to taste.
- Chill: Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a richer flavor, let the salad chill overnight.
- Adjust the amount of mayonnaise and milk to achieve your desired creaminess.
Nutrition Facts
- Total number of serves: 8
- Calories: 350kcal
- Fat: 22g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 260mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 4g
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Pro Tips to Nail Your Hawaiian Mac Salad Every Time
I’ve made this dish more times than I can count, and trust me, these little tricks make all the difference:
- Use super fresh ingredients, especially for any veggies you mix in.
- Don’t cook the pasta al dente, go just past that point so it soaks up the dressing.
- Chill it well, it really does taste better the next day.
- Looking to mix things up? Try adding pineapple chunks or diced ham for a fun twist.
Oh, and if you’re diving into Hawaiian flavors, you’ve got to try my favorite comfort dish, the Loco Moco recipe. It’s warm, hearty, and the perfect main dish to pair with this mac salad on the side.
And while we’re talking macs, if you love a cheesy, bite-sized twist, my Tini Mac and Cheese recipe is always a winner at potlucks and parties.
Switch It Up: Fun Variations on Hawaiian Mac Salad
Spicy Hawaiian Mac Salad
Add a pinch of cayenne or a squirt of Sriracha to the dressing for a bit of a kick. This is great if you’re pairing it with grilled meats or fried chicken.
Protein-Packed Hawaiian Mac Salad
Stir in chopped boiled eggs, diced ham, or shredded rotisserie chicken to make it more of a meal. This version is perfect for weekday lunches.
Vegan Hawaiian Mac Salad
Swap in your favorite vegan mayo and unsweetened plant-based milk. Use agave in place of sugar if desired. The result is still creamy and satisfying.
Tropical Hawaiian Mac Salad
Fold in diced pineapple and a handful of toasted coconut flakes for a unique twist. It adds a little sweetness and texture that pairs beautifully with BBQ ribs .
FAQs & Fixes: Everything You Need to Know
Elbow macaroni is the classic choice for Hawaiian mac salad. It’s small, holds the dressing well, and creates the traditional texture. However, you can use other small pasta shapes, such as shells or rotini, if preferred.
If your mac salad becomes too dry after sitting, simply add a little more mayonnaise or a splash of milk to loosen it up. You can also adjust the seasoning at this point, adding more salt or vinegar to taste.
Always cold. It’s meant to be served chilled, typically as part of a Hawaiian plate lunch with meat and rice. The cool, creamy texture complements warm grilled foods perfectly.
Wrapping It Up With a Taste of the Islands
There’s just something about Hawaiian mac salad that brings comfort and joy to the table, no matter where you are. It’s unfussy, flavorful, and always welcome at any gathering. I hope you give this recipe a try and that it becomes one of your go-to sides like it is for me.
And if you’re in the mood to keep that island vibe going, check out this chewy, buttery Butter Mochi recipe, it’s another Hawaiian treat you’ll absolutely love.
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