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Homemade Hawaiian mac salad in a ceramic bowl with fresh vegetables and a creamy dressing.

Hawaiian Mac Salad

A creamy and tangy pasta salad that is a staple in Hawaiian cuisine, perfect for barbecues and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side
Cuisine Hawaiian
Servings 4 servings
Calories 250 kcal

Equipment

  • Large Pot
  • Mixing Bowl
  • Colander

Ingredients
  

Macaroni

  • 2 cups Elbow Macaroni Cooked al dente

Dressing

  • 1.5 cups Mayonnaise Best Foods or Hellmann's recommended
  • 2 tablespoons Apple Cider Vinegar For tanginess
  • 1 tablespoon Sugar To balance flavors

Vegetables

  • 1 cup Grated Carrots Adds sweetness and crunch
  • 1/2 cup Chopped Onions For flavor

Instructions
 

  • Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
  • In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth.
  • Add the warm macaroni to the dressing and stir to coat evenly.
  • Fold in the grated carrots and chopped onions, mixing gently to combine.
  • Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For added flavor, consider including peas or celery. Adjust the dressing with more mayonnaise or milk if it seems dry after chilling.
Keyword Easy