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Authentic Hawaiian Macaroni Salad
Summer Rose

Hawaiian Macaroni Salad Recipe

Authentic Hawaiian macaroni salad made simple — soft elbow pasta, cider vinegar, and Best Foods mayo. The technique that keeps it creamy for days.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Servings: 10
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 2 tbsp apple cider vinegar
  • 1 large carrot finely grated
  • ¼ cup yellow onion finely grated
  • 2 cups Best Foods or Hellmann's mayonnaise
  • ½ cup whole milk
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Equipment

  • Large stockpot
  • Colander
  • Box grater
  • Large mixing bowl
  • Medium mixing bowl
  • Silicone spatula

Method
 

  1. Boil elbow macaroni in salted water for 12 to 14 minutes until very soft.
  2. Drain hot pasta completely; transfer to a large bowl and toss with apple cider vinegar.
  3. Fold finely grated carrot and onion into the warm pasta; let cool for 15 minutes.
  4. Whisk mayonnaise, milk, sugar, salt, and pepper in a separate bowl until smooth.
  5. Fold dressing into the cooled pasta until well coated.
  6. Cover tightly and refrigerate for at least 4 hours before serving cold

Notes

Make-Ahead Tip: Make this dish 12 to 24 hours ahead of time. Chilling that long lets the pasta fully absorb the seasoning.
Texture Fix: If the salad absorbs too much dressing while chilling, stir in 1 tablespoon of mayo and 1 tablespoon of milk right before serving.
Ingredient Rule: Avoid light mayo or miracle whip type spreads, as they alter the authentic flavor profile significantly.