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Mom’s Hawaiian Mac Salad

Creamy, tangy Hawaiian-style macaroni salad made with mayo, tender pasta, and fresh vegetables for the perfect island-inspired side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: American, Hawaiian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups elbow macaroni uncooked
  • 1/2 cup grated carrots finely grated
  • 1/4 cup yellow onion finely minced
Creamy Dressing
  • 1 cup mayonnaise full-fat recommended
  • 1/4 cup milk whole milk
  • 1.5 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 hard-boiled egg optional, chopped

Equipment

  • Mixing bowls
  • Large pot
  • Strainer
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil and cook macaroni until very soft. Drain well.
  2. While warm, toss pasta with apple cider vinegar to help it absorb flavor.
  3. In a bowl, whisk together mayonnaise, milk, sugar, salt, and pepper until smooth.
  4. Add cooled macaroni to the dressing and mix until fully coated.
  5. Fold in grated carrots, onion, and optional egg.
  6. Cover and refrigerate for at least 2 hours before serving.
  7. Stir before serving and adjust seasoning if needed.

Notes

For authentic Hawaiian texture, slightly overcook the pasta and chill overnight for best flavor.