One day, my neighbor Marissa invited our family over for a backyard barbecue. Between the crack of a sizzling grill and the laughter of our kids chasing the sprinkler, she served her Hawaiian macaroni salad.
My daughter, always first to taste anything creamy, took one scoop and declared, “This is a hug in a bowl.” My son agreed as he went back for seconds. The combination of soft, plump macaroni soaking up that tangy-sweet dressing felt like sunshine on a plate.
That simple salad reminded me how small moments, like close friends sharing food in the backyard, can become lasting memories. I knew right away I had to bring that same easy comfort into our own home. On a lazy Sunday, I recreated Marissa’s recipe with just a few tweaks from my pantry: adding a touch more celery crunch, dialing up the apple cider vinegar, and including scallions from my garden.
The kids hovered as I tossed it together and loved knowing they were eating something fresh. My husband said it paired beautifully with pulled pork and cold beer. That sticky, creamy bowl of salad now joins our weekend plates—proof that most magic doesn’t come in big batches, but in the taste that brings you home.
Short Description
Hawaiian Macaroni Salad is a creamy, tangy-pickle pasta salad tossed with vegetables and a sweet-savory mayo dressing—perfect for potlucks, barbecues, or easy weeknight sides.
Key Ingredients
- 1 lb (450 g) elbow macaroni
- 1 Tbsp salt (for boiling water)
- 2 Tbsp apple cider vinegar, plus extra to taste
- 1 cup mayonnaise
- ¼ cup whole milk
- 1 Tbsp brown sugar
- ½ tsp ground black pepper
- ½ tsp salt, or to taste
- ½ small red onion, finely diced
- 1 cup shredded carrots
- ¾ cup finely diced celery
- ½ cup chopped scallions (green onions)
Tools Needed
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Plastic wrap or airtight lid
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of water to a boil with 1 Tbsp salt. Add macaroni and cook until very plump—2–3 minutes longer than the package suggests. Drain and return to pot.
Step 2: Acid Soak
Pour 2 Tbsp apple cider vinegar over warm pasta and toss. Cover bowl with plastic wrap for 15 minutes—this helps the pasta absorb flavor.
Step 3: Whisk the Dressing
Combine mayonnaise, milk, brown sugar, pepper, salt, and a splash more vinegar if you want extra zing. Whisk until smooth and taste to adjust.
Step 4: Combine & Chill
Add half the dressing, red onion, and carrots to pasta while still warm. Toss gently, cover, and refrigerate 1 hour until cooled and flavorful.
Step 5: Finish the Salad
Stir in remaining dressing, celery, and scallions. Cover again and chill at least 3–4 hours for ingredients to blend.
Step 6: Serve
Give one last toss and serve chilled alongside classic Hawaiian plate lunch sides like barbecue, grilled steaks, or fresh pineapple.
Why You’ll Love This Recipe
Flavor Explosion: Creamy, tangy-sweet with crisp veggies throughout
Make-Ahead Friendly: Needs chilling time—perfect for planning ahead
Kid-Friendly Texture: Soft pasta and crunchy celery balance well
Potluck Superstar: Always a hit at parties and summer gatherings
No-Fuss Prep: Uses simple pantry staples with easy steps
Mistakes to Avoid & Solutions
Soggy Pasta: Avoid overcooking—plump, not mushy, is ideal
Weak Flavor: Acid soak and chill time build the signature tang
Clumped Ingredients: Mix dressing and veggies in stages for even coating
Runny or Thick Salad: Adjust consistency with extra milk or vinegar
Off-Tasting Salad: Taste dressing before mixing—balance salt, sugar, and tang
Serving and Pairing Suggestions
Serve alongside pulled pork, kalua pork, grilled seafood, or fried chicken
Pair with cold beverages—lemonade, beer, iced tea
Offer buffet-style at parties with garnish options: chopped parsley, extra scallions
Plate family-style with fresh fruit, grilled pineapple, or green salad
Storage and Reheating Tips
Refrigerate covered for up to 4 days—brightens overnight
Stir before serving to blend separated dressing
Avoid Freezing—creamy salads don’t freeze well
Top up flavors with extra vinegar or sprinkle of salt just before serving
FAQs
1. Can I use low-fat mayo?
Yes, just add a splash more milk so the salad stays creamy.
2. What if I don’t have celery?
Substitute finely diced cucumber or bell pepper for crunch.
3. Can I use white vinegar instead?
You can, but apple cider gives a milder flavor true to Hawaiian style.
4. Is it gluten-free?
Only if you use gluten-free pasta, otherwise, classic elbow mac is wheat-based.
5. Can I double the recipe?
Absolutely, use a bigger bowl and make sure it’s chilled completely before serving.
Tips & Tricks
Rinse pasta in cool water for quicker chilling before the first soak
Dice veggies all the same size for a balanced bite in every forkful
Try swapping half the mayo for Greek yogurt to lighten it up
Add a tablespoon of finely chopped dill pickle for acidity
Let the salad sit overnight for deeper flavor integration
Recipe Variations
Tropical Twist: Stir in ½ cup diced pineapple or mango before final chill
Herb Lover: Add minced dill and basil along with scallions
Spicy Kick: Mix in ½ tsp chili flakes or sriracha to the dressing
Light Version: Swap half the mayo with Greek yogurt, reduce sugar to 2 tsp, and add lime juice
Final Thoughts
Bringing that neighbor’s recipe into our kitchen connected us to those easy summer vibes. My family now asks for Hawaiian Macaroni Salad at barbecues and school potlucks, and I’ve seen my lunchbox disappear faster than anything else. It’s one of those dishes that travels well and tastes like sunshine, comforting without fuss.
If you’re looking for a creamy, tangy, veggie-packed salad that pleases a crowd and stores easily, this is your new go-to. Try it once—you’ll want it back on your table again and again.

Tangy Hawaiian Macaroni Salad
Ingredients
- 1 lb 450 g elbow macaroni
- 1 Tbsp salt for boiling water
- 2 Tbsp apple cider vinegar plus extra to taste
- 1 cup mayonnaise
- ¼ cup whole milk
- 1 Tbsp brown sugar
- ½ tsp ground black pepper
- ½ tsp salt or to taste
- ½ small red onion finely diced
- 1 cup shredded carrots
- ¾ cup finely diced celery
- ½ cup chopped scallions green onions
Instructions
- Boil macaroni in salted water until very plump, about 2–3 minutes past package time. Drain and return to pot.
- Toss warm pasta with 2 Tbsp apple cider vinegar. Cover and let sit 15 minutes.
- Whisk mayo, milk, brown sugar, salt, pepper, and extra vinegar (if desired) until smooth.
- Stir in half the dressing, red onion, and carrots. Cover and chill for 1 hour.
- Add remaining dressing, celery, and scallions. Chill another 3–4 hours.
- Toss before serving. Enjoy cold with barbecue or grilled dishes.