Hawaiian Style Mac Salad (Printable)

Creamy, tangy macaroni salad with smooth texture and tender pasta, dressed in a rich mayonnaise-based coating.

# 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 Cook:

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 pasta cooks longer than you'd expect, creating that signature velvety texture that absorbs the dressing beautifully
  • It hits every flavor note: creamy, tangy, slightly sweet, and just enough crunch from the vegetables
  • This salad actually tastes better after sitting in the fridge, making it perfect for meal prep or potlucks
02 -
  • Warm pasta absorbs the dressing much better than cold, so don't let it cool completely before mixing
  • The salad will seem too creamy when you first make it, but the pasta soaks up a lot as it chills
  • Finely chopped vegetables are crucial because large chunks distract from the smooth, uniform texture
03 -
  • Use whole milk mayonnaise exclusively because low-fat versions create a watery, disappointing texture
  • Grate the carrot on the smallest holes of your box grater so it virtually disappears into the salad

Go Back