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Tangy Hawaiian Macaroni Salad

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.

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.