Hawaiian Macaroni Salad – Creamy, Sweet & Perfect for Cookouts

Hawaiian Macaroni Salad is a creamy, slightly sweet pasta salad made with tender macaroni, grated carrot, onion, mayo, milk, and green onions. It has a soft, rich texture and that signature tangy-sweet dressing that makes it a classic side for cookouts, lunches, and casual dinners.

This pasta salad is all about simple ingredients coming together in the best way. The macaroni holds onto the creamy dressing, while the carrot and onion add just enough texture and flavor without taking over.

It is especially good after a little chill time, when the dressing settles into the pasta and everything tastes even better. Serve it cold alongside grilled meat, sandwiches, or your favorite plate lunch.

Why You’ll Love This Recipe

• Extra creamy texture with a classic island-style feel
• Easy to make with everyday ingredients
• Great for cookouts, potlucks, and meal prep
• Sweet, tangy, and savory all at once
• Tastes even better after chilling

Ingredients

Candy base

• 1 lb macaroni noodles
• 1 1/2 cups grated carrot
• 1/3 cup grated yellow onion
• 1 cup chopped green onions (about 7 green onions)

Finish

• 2 cups mayo
• 1/3 cup milk
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 teaspoon black pepper
• 1 teaspoon salt

Ingredient Notes & Substitutions

• Elbow macaroni is the classic choice and gives the salad its familiar texture.
• Full-fat mayo gives the richest result and helps create that creamy coating Hawaiian macaroni salad is known for.
• Whole milk works well, but 2% milk is fine too.
• Apple cider vinegar adds the tangy note that balances the sweetness.
• Grated onion blends into the dressing better than chopped onion and gives a smoother texture.
• Freshly grated carrot works best here because it stays tender but still adds a little bite.
• Green onions add freshness at the end, but you can reduce the amount if you want a milder finish.

How to Make Hawaiian Macaroni Salad

• Cook the macaroni in salted water until very tender, slightly past al dente. Drain well.
• While the macaroni is still warm, place it in a large bowl and toss with the apple cider vinegar.
• Add the grated carrot and grated yellow onion to the macaroni. Mix until combined.

• In a separate bowl, whisk together the mayo, milk, brown sugar, black pepper, and salt until smooth and creamy.

• Pour the dressing over the macaroni mixture and stir well so everything is evenly coated.
• Fold in the chopped green onions.

• Cover and chill for at least 1 hour before serving so the pasta can absorb the dressing.
• Stir again before serving and adjust with a splash of milk if you want a looser texture.

Expert Tips

• Cook the macaroni a little softer than usual for the most authentic texture.
• Toss the warm pasta with vinegar first so it absorbs flavor right away.
• Grate the onion finely so it blends smoothly into the salad.
• Chill the salad before serving so the dressing thickens and the flavors settle.
• Stir before serving because the dressing will tighten in the fridge.
• Add a small splash of milk after chilling if you want it creamier.
• Do not skip the brown sugar; it gives the dressing the signature balanced flavor.
• For the best texture, make it a few hours ahead instead of days too far in advance.

Storage & Freezing

• Store Hawaiian Macaroni Salad in an airtight container in the refrigerator for up to 4 days.
• Stir before serving, and add a tablespoon or two of milk if the salad has thickened too much in the fridge.
• This recipe is not ideal for freezing because the mayo-based dressing can separate and turn grainy after thawing.
• If serving for a gathering, keep it chilled and do not leave it out too long. Return leftovers to the refrigerator promptly.

Variations

• Add a little celery for extra crunch
• Mix in diced ham for a heartier version
• Use red onion instead of yellow onion for a sharper flavor
• Add a spoonful of Dijon mustard for a tangier dressing
• Stir in a little shredded cabbage for more texture

FAQs

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