Hawaiian Mac Salad
This Hawaiian mac salad is a creamy, crowd-pleasing side dish made with soft elbow macaroni, rich mayonnaise dressing, shredded carrots, and diced onion. It gets better the longer it chills, making it perfect for cookouts, potlucks, and meal prep.
Equipment
- 1 Large Pot for boiling pasta
- 1 Colander
- 1 Large Mixing Bowl
- 1 Medium mixing bowl for the dressing
- 1 Whisk
- 1 Rubber Spatula
- 1 Box grater for carrots
Ingredients
Pasta
- 1 pound elbow macaroni cooked until very soft
Dressing
- 2 cups full-fat mayonnaise Best Foods or Hellmann's recommended
- 1/4 cup whole milk plus more to adjust consistency after chilling
- 2 tablespoons apple cider vinegar for tang
- 1 tablespoon granulated sugar adds subtle sweetness
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper plus more for garnish
Mix-ins
- 1 cup shredded carrots freshly grated
- 1/2 cup diced yellow onion finely diced
- 2 stalks green onions optional, sliced for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until very soft, past the typical al dente stage. Soft pasta absorbs the dressing better.
- Drain the macaroni in a colander and rinse briefly with cold water. Spread the pasta on a sheet pan and let it cool completely before mixing.
- Whisk together the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and pepper in a medium bowl. Taste and adjust seasoning as needed.
- Pour half the dressing over the cooled macaroni. Stir well so every noodle gets coated. This first coat soaks into the pasta and builds the base flavor.
- Add the shredded carrots and diced onion to the bowl. Stir everything together gently until evenly combined.
- Pour the remaining dressing over the salad. Stir again until the dressing is fully incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least two hours, or overnight for best results.
- Before serving, stir the Hawaiian mac salad again, add a splash of milk if needed to loosen the dressing, and finish with a sprinkle of black pepper on top.
Notes
Cook the pasta longer than usual for the authentic Hawaiian mac salad texture. Always add the dressing in two stages and chill overnight for best results. Do not freeze this salad as the mayo-based dressing will separate.