Hawaiian mac salad is a beloved staple of Hawaiian cuisine—simple, creamy, and bursting with nostalgic island flavor. A common sight at plate lunch spots across Hawaii, this humble pasta salad is often served alongside kalua pork, teriyaki chicken, or fried mahi-mahi.
Unlike traditional macaroni salads, the Hawaiian version is extra creamy with a tangy edge, thanks to its mayo-heavy dressing and a hint of vinegar. What makes it special isn’t just the taste, but its role as a comforting side dish deeply woven into Hawaii’s multicultural food culture.
Ingredients
For the salad:
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1 lb elbow macaroni
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1 cup grated carrot (about 2 medium carrots)
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1/2 cup finely chopped onion (optional)
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2 tbsp apple cider vinegar
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2 1/2 cups mayonnaise (preferably Best Foods or Hellmann’s)
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1/4 cup whole milk
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1 tbsp sugar
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Salt and pepper to taste
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2 stalks celery, finely chopped (optional)
Substitutions:
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Gluten-free option: Use gluten-free macaroni.
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Vegan: Use plant-based mayo and unsweetened plant milk.
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Low-fat: Substitute with low-fat mayo or Greek yogurt (though taste may vary).
Step-by-Step Cooking Instructions
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Cook the macaroni:
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Boil macaroni in salted water according to package instructions.
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Cook slightly past al dente—you want the noodles soft to absorb flavor.
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Drain and immediately toss with apple cider vinegar while warm. Let cool.
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Prep the veggies:
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While the macaroni cools, finely chop carrots, celery, and onions.
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Make the dressing:
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In a bowl, whisk together mayo, milk, and sugar until smooth.
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Mix everything together:
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Once macaroni is cooled, add vegetables and pour in the dressing.
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Stir gently until all noodles are well-coated.
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Chill and serve:
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Cover and refrigerate for at least 2 hours (preferably overnight) for best flavor.
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Common Mistakes to Avoid:
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Don’t undercook the macaroni—slightly overdone is key.
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Avoid low-quality mayo—flavor matters!
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Don’t skip the chill time—it allows the flavors to meld.
Pro Tips and Cooking Techniques
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Use a potato masher to mash some of the macaroni if you like a slightly creamier texture.
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Mix dressing in stages: Add 1/2 the dressing first, chill, then mix in more before serving for an ultra-creamy finish.
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Grate the carrot finely for even distribution and better texture.
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For best results, use Best Foods or Hellmann’s mayo—they’re commonly used in authentic Hawaiian kitchens.
Variations and Customizations
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Vegetarian: Omit meat-based pairings; enjoy with grilled tofu or veggie patties.
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Gluten-Free: Simply switch to a gluten-free pasta brand.
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Low-Carb: Sub pasta for cauliflower florets (boiled until tender).
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Spicy Kick: Add a touch of Sriracha or diced jalapeños to the dressing.
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Asian Fusion: Add a splash of soy sauce or sesame oil for a deeper umami flavor.
Serving Suggestions
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Garnish with chopped green onions or a sprinkle of paprika for color.
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Serve with:
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Kalua pork
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Teriyaki chicken
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Loco moco
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Fried fish or shrimp
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Pair with a chilled pineapple iced tea or passionfruit juice for the full island vibe.
Nutritional Information (per 1-cup serving, approx.)
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Calories: 450
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Protein: 6g
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Carbohydrates: 35g
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Fats: 32g
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Fiber: 2g
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Sugar: 5g
(Values vary based on ingredients used.)
Frequently Asked Questions (FAQs)
Q: Can I make Hawaiian mac salad ahead of time?
A: Yes! It’s even better the next day. Chill it overnight to let the flavors develop.
Q: How long does it last in the fridge?
A: It keeps well for up to 4–5 days in an airtight container.
Q: Can I freeze Hawaiian mac salad?
A: Not recommended. The mayo tends to separate after thawing.
Q: What if I don’t have apple cider vinegar?
A: Substitute with white vinegar or lemon juice in equal amounts.
Q: How do I fix dry mac salad?
A: Stir in a little more mayo or a splash of milk before serving.
Closing Thoughts
Hawaiian mac salad is more than just a side dish—it’s a creamy, tangy taste of the islands that’s easy to make and always a crowd-pleaser. Whether you’re throwing a backyard luau or just want a cozy comfort dish, this recipe brings aloha vibes to your table.
