This creamy Hawaiian Macaroni Salad uses grated carrot, onion, rice vinegar, and a seasoned mayo dressing for the perfect balance of tangy, savory, and sweet flavors in just 20 minutes.
Grated carrot and onion blend right into the dressing as the salad chills, adding sweetness and flavor in every bite. Rice vinegar keeps the dressing light and tangy, and a touch of sugar perfectly balances the savory spices and creamy mayo.
Recipe Summary: Hawaiian Macaroni Salad
- ✅ Recipe Name: Hawaiian Macaroni Salad
- 🕒 Ready In: 20 minutes
- 👪 Serves: 8 (easy to scale)
- 🍽 Calories: 313 per serving
- 🥣 Main Ingredients: Carrots, macaroni, mayo, onion, rice vinegar
- 📖 Dietary Info: Make-a-head friendly, kid-friendly
- ⭐ Why You'll Love It: At a quick 20 minutes to make this is perfect side dish for a summer cookout, BBQ, or family gathering!
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Why You'll Love this Salad
- Quick and Easy: With just a little prep, this creamy macaroni salad comes together in about 20 minutes, making it the perfect easy cookout side dish.
- Tangy and Well Seasoned: The creamy dressing has the perfect balance of tangy, savory, and mildly sweet flavor in every bite.
- Great for Make-Ahead: This Hawaiian Macaroni Salad tastes even better after chilling, making it a great side dish to prep ahead for BBQs, potlucks, and summer parties.
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Key Ingredients
This Hawaiian Macaroni Salad keeps things simple with a handful of everyday ingredients that come together into a creamy, flavor-packed side dish.
- Mayonnaise. Tradition aside, I prefer the richer flavor and thick, silky consistency of Kewpie Mayo (Japanese Mayo) for this Hawaiian Macaroni Salad. If you prefer a more traditional dressing, use your favorite mayo brand, or do a 50/50 mix of Japanese mayo and traditional mayo.
- Milk. A small amount of milk is added to the dressing to thin it out a bit and allow it be be better absorbed by the pasta as it sets up in the refrigerator. You can use whole milk or 2%.
- Sugar. Adding a little bit of granulated sugar to the dressing is key for the sweet-savory balance.
- Rice Vinegar. I love using rice vinegar for this dressing because it has a mild flavor that adds just the right amount of tanginess to cut through the richness of the mayo without being overpowering.
- Spices. Turmeric adds rich color to the macaroni salad, garlic powder is added for a savory boost, paprika gives mild sweetness and a bit of smokiness, and poppy seeds add a subtle nutty flavor and texture.
- Carrots & Onion. Both are grated on the large holes of a box grater, for bite sized pieces of carrot, and onion that blends in and lends it's flavor to the dressing as it sits.
- Pasta. Traditionally, elbow noodles are used for Hawaiian Macaroni salad, but I like to try fun shapes, like Fusilli Bucati (pictured), or Cavatappi. Any small shaped pasta you like will do the trick.
- Scallions. Thinly sliced scallions add bright color and crunch right before serving.
Suggested Salad Variations
Add Protein. Stir in chopped hard boiled eggs, drained canned tuna, or diced spam or ham for extra heft and protein.
Veggie Mix-Ins. For more crunch factor, add in diced celery or red bell pepper.
How to Make Hawaiian Macaroni Salad
With a few simple ingredients and key steps, this tangy Hawaiian Macaroni Salad comes together in just 20 minutes. Here’s how to make it:
- Step 1: Boil your pasta in well salted water, then drain and rinse. Add mayonnaise, milk, rice vinegar, seasonings and sugar to a medium bowl.
- Step 2: Whisk dressing ingredients well until fully combined.
- Step 3: Add rinsed and drained pasta, dressing, grated onion and grated carrot to a bowl.
- Step 4: Toss well to coat until all noodles are covered in the creamy dressing. When ready to serve, garnish with thinly sliced scallions for color and crunch.
Best Proteins to Pair With this Salad
Creamy and tangy Hawaiian Macaroni Salad is the perfect side dish for smoky grilled meats, crispy fried favorites, and savory island-inspired proteins. Here are some of the best proteins to serve with it:
- Burgers or Sliders. Hawaiian Mac Salad makes a great cookout side dish for juicy burgers fresh off the grill.
- Teriyaki Chicken. Salty-sweet glazed chicken works really well with the tangy mayo dressing.
- Grilled Shrimp. Smoky charred shrimp balances the richness of the salad.
- Fried Spam. A crispy favorite that fits right into the Hawaiian flavor profile.
- BBQ Pulled Pork. Smoky barbecue flavors and creamy macaroni salad are always a winning combo.
- Grilled Steak. Especially with some garlic butter or a teriyaki marinade.
- Grilled Sausage or Hot Dogs. Perfect pairing for BBQs, summer parties, and easy weeknight dinners.
Sharon's Tips for Success!
Season your pasta water. For the best flavor, be sure to season your pasta water well when boiling the noodles. It will feel like a LOT of salt, 2 tablespoon to about 12 cups of water, but since you'll be rinsing the noodles under cold water to cool them off, this helps the pasta retain flavor.
Reserve some dressing. If you plan to make this salad ahead of time, reserving about ¼ cup of the dressing to toss with the salad just before serving helps liven it back up and gives it a last burst of creaminess.
Hawaiian Macaroni Salad FAQs
Yes! You can swap the rice vinegar for apple cider vinegar or white wine vinegar. Just add it a little at a time and taste as you go, since both have a stronger, sharper flavor than rice vinegar and can overpower the creamy dressing more easily.
Store the Hawaiian Macaroni Salad in an airtight container in the refrigerator for up to 4 days. Before serving, toss it with a little reserved dressing to freshen it back up and restore its creamy texture.
To help keep the macaroni salad from drying out, you can also store it in a large bowl tightly covered with plastic wrap pressed directly against the surface of the salad to minimize air exposure.
Entrees to Serve with this Salad
If you tried this Hawaiian Macaroni Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Hawaiian Macaroni Salad Recipe
Equipment
- large bowl, medium bowl
- large sauce pan
- box grater (can also use food processor with shredding attachment)
Ingredients
- ½ lb pasta, small shape or elbow noodles
- 2 carrots, peeled and grated
- ½ yellow onion, grated
- 1 cup mayonnaise, (Kewpie preferred)
- 1.5 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- ½ teaspoon poppy seeds
- 1 tablespoon rice vinegar, unseasoned
- 2 tablespoon milk
- 2 scallions, thinly sliced, for garnish
- salt and pepper, to taste
Pasta water
- 12 cups water
- 2 tablespoon Kosher salt
Instructions
- Bring a large pot with about 3 liters of water (about 12 cups) to a boil with 2 tbsps kosher salt. Add pasta when boiling, and boil to al dente according to package directions, then drain and rinse under cool water until pasta is cool to the touch. Drain well, removing all excess water, and set aside. 2. While the pasta boils, add mayonnaise, sugar, garlic powder, paprika, turmeric, poppy seeds, rice vinegar, and milk to a medium bowl, and whisk to fully combine. Taste, and season with salt and freshly ground pepper to taste. 3. Grate the carrots and onion on the large holes of a box grater, and add to a large bowl with the drained and rinsed pasta, and dressing mixture. 4. Toss well to combine. Refrigerate covered for at least 1 hour, and up to 24 hours before serving. 5. Stir well before serving, and garnish with thinly sliced scallions.
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