Oh yes 🥗🍍 — classic Hawaiian-style macaroni salad is creamy, slightly tangy, and perfect for luau vibes or a picnic. Here’s a simple, authentic version.
Hawaiian Macaroni Salad
Ingredients
- 8 oz elbow macaroni (about 2 cups uncooked)
- 1 cup mayonnaise (Kewpie mayo is traditional, but regular works)
- 2 tbsp apple cider vinegar or rice vinegar
- 1 tsp sugar
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- 1 small carrot, shredded
- ½ small onion, finely diced (optional)
- ½ cup celery, finely chopped (optional)
- ½ cup milk (optional, for creamier, softer texture)
Instructions
- Cook the macaroni
- Boil pasta in salted water until al dente.
- Drain, rinse with cold water, and let cool completely.
- Make the dressing
- In a large bowl, mix mayonnaise, vinegar, sugar, salt, pepper, and milk (if using) until smooth.
- Combine
- Add cooled macaroni, shredded carrot, onion, and celery.
- Stir until everything is evenly coated.
- Chill
- Refrigerate at least 1 hour (or overnight) to let flavors meld.
- Serve
- Give a gentle stir, taste, and adjust seasoning.
- Optional garnish: extra shredded carrot or a sprinkle of parsley.
Tips & Variations
- Creamier version: Add more mayo or a little sour cream.
- Tangier: Extra vinegar or a squeeze of lemon.
- Extra flavor: Finely diced red bell pepper or ham cubes.
- Classic Hawaii style: Serve cold alongside grilled meats or poke bowls.
This salad is soft, creamy, and slightly sweet, the hallmark of Hawaiian-style macaroni salad 🏖️.
If you want, I can give a “restaurant-style ultra-creamy” version that’s closer to what Hawaiian plate lunches serve—super indulgent and crowd-pleasing. Do you want me to do that?
