Hawaiian Macaroni Salad Recipe

This creamy Hawaiian Macaroni Salad is tangy, mildly sweet, and packed with flavor, using simple ingredients like mayo, rice vinegar, grated carrot, and onion. Perfect for BBQs, potlucks, and easy summer meals.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American, Hawaiian

Keyword: carrots, macaroni, mayo, onion, rice vinegar

Servings: people

Calories: 313kcal

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.

Notes

If making a day ahead, set aside ¼ cup of dressing to toss with the salad just before serving.

Nutrition