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.

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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