Hawaiian Macaroni Salad mixes perfectly cooked macaroni pasta into a creamy mayonnaise dressing filled with grated carrots and onions. It’s the perfect side dish for summer potlucks, cookouts, picnics, and so much more!

Large, shallow serving bowl filled Hawaiian macaroni salad and garnished with fresh green onions.

Soft-cooked noodles covered in a creamy mayo dressing – macaroni salad is probably my favorite summer side dish, but Hawaiian macaroni salad is the BEST.

Cheap and filling, it’s the perfect side for salty-sweet barbequed meats like shredded pulled pork or bbq chicken, thanks to the simple, creamy, slightly sweet, and tangy mayo-based dressing.

What is Hawaiian Plate Lunch?

In Hawaii, Hawaiian macaroni salad is traditionally served as part of a “plate lunch,” which usually includes a scoop of white rice and a protein like yummy teriyaki chicken, Kalua pork, or loco moco (a hamburger patty served with gravy and a fried egg).

Ingredients needed to make Hawaiian Macaroni Salad in individual measuring cups and ramekins.

How to Make Hawaiian Macaroni Salad

1. Cook the pasta – Bring a large pot of salted water to a boil. Add the pasta and cook until the pasta is cooked and soft but not mushy. Drain and rinse with lukewarm water.

2. Immediately toss the warm pasta with apple cider vinegar.

3. Prepare the dressing – Mix the mayonnaise, milk, sugar, salt, and pepper until well combined.

4. Combine the veggies and dressing in a large mixing bowl. Toss until the veggies are completely coated.

5. Mix the warm macaroni with the creamy mayo dressing and gently mix to combine.

6. Season to taste – Add additional mayonnaise or milk for a creamier Hawaiian mac salad. Season with salt and black pepper, if desired.

White mixing bowl filled with mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper.

Large white bowl filled with mayonnaise dressing that will be used to make Hawaiian mac salad.

Chopped celery, shredded carrots, and chopped onion added to a mixing bowl filled mayonnaise dressing.

White mixing bowl with mayonnaise dressing combined with shredded carrots, celery, and onion.

White bowl filled with mayonnaise dressing, shredded carrots, onion, celery, and sugar, all mixed together with cook macaroni pasta added to the top.

Large white serving bowl filled with Hawaiian macaroni salad.

Recipe Tips

Onion – the onion should be a fine dice. If you prefer a less crunchy salad, feel free to grate the onion using a cheese grater or pulse it in a small food processor.
Refrigerate before serving – Allow at least an hour for the flavors of the dressing to really penetrate the pasta. Even better, prepare the salad the night before and let it refrigerate overnight.
Toss while the pasta is still warm – Once the vinegar has been added to the cooked pasta, immediately toss it with the creamy dressing. The pasta will better absorb the flavors of the dressing if it is mixed together while the pasta is still warm.
Optional add-ins – Peas, canned tuna, SPAM, imitation crab, tobiko, ‘ulu (breadfruit), hard-boiled eggs, and kamaboko (fishcake).

What to Serve with Hawaiian Macaroni Salad

Hawaiian Chicken
Kalua Chicken
Teriyaki Chicken
Loco Moco
BBQ Chicken
Fried Chicken
Poke Bowls
Huli Huli Chicken

Storage and Leftovers

Transfer leftover salad to an airtight container and place it in the refrigerator for up to 3-5 days. The salad will dry out a bit as it sits, so you might want to stir in a bit of mayonnaise or milk before serving.

Freezing is not recommended.

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