Hawaiian Macaroni Salad

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For me, there is nothing better than tender macaroni, crisp carrot, creamy mayo, and tangy apple cider vinegar all mixed. I have just described my Hawaiian macaroni salad, which is a non-negotiable at most of our cookouts or picnics. Did I mention that I can whip all of this up in just 30 minutes? Another reason why I love it! 

This macaroni salad is a classic that is the definition of balance, when it comes to textures and flavors. I appreciate that this recipe may be too carb-heavy for some people’s tastes, and that is why I always make my vegan broccoli salad as a delicious keto-friendly alternative. Of course, if you do not want to miss out on the pasta, you should try my gluten-free pasta salad with olives.

My kids love macaroni. They could eat it for breakfast, lunch, and dinner. I created this recipe after yet another request, and wanted a way to make it tasty, nutritious, and show my kids another fun way to enjoy an old favorite. I was inspired by my vegan macaroni salad and created this simpler but equally tasty version.

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🥘 Ingredients

I like to keep this salad simple and to the point. When I created this, I used ingredients that I always have on hand. It may seem a little too simple, but do not be fooled. Simple does not necessarily mean bland.

Macaroni noodles: This is the star of the show. I use ordinary durum wheat macaroni, but whole wheat or chickpea macaroni makes for a healthier substitution that the kids still love.

Apple cider vinegar: I love the tangy kick the apple cider vinegar adds to the salad. It balances out the creaminess of the mayo perfectly. In a pinch, you could use white wine vinegar or rice vinegar. The taste may differ slightly, but it will still be delicious.

Carrots: I use grated carrots, which add a slight sweetness and a bit of crunch.

Green onion: When it comes to green onions, I like to slice them thinly so they are not overwhelming.

Salt and black pepper: For this recipe, I like to stick to the simple seasonings. I just add a bit of salt and pepper to enhance the flavors of the other ingredients. 

Mayonnaise: This is a critical component in this salad. I like using a good quality mayo that is more creamy than tangy. Choose your mayo carefully; it is what is holding the salad together. Alternatively, you could make my creamy vegan mayo.

Milk: When I am using a thicker mayo, a little bit of milk helps to thin it out. A smoother, silky consistency works best in this salad. 

Sugar: This is optional, but sometimes I add a tiny amount of sugar to counteract the acidity of the apple cider vinegar.

🔪 How To Make

I swear I have made this recipe so simple and straightforward. This is the kind of salad that you’ll make once, follow the recipe, and remember it forever. It is that simple. I even allow my kids to assemble by themselves. 

Cook the macaroni: I follow the package instructions and cook the macaroni until al dente. Be careful not to overcook. While boiling, I use this time to prep and chop my veggies.

Mix the ingredients: Immediately after I have drained my pasta, I toss it in a bowl with the apple cider vinegar and make sure it is well coated. Next, I stir in my shredded carrot, sliced green onion, and seasoning.

Whisk the dressing: In a separate bowl, I combine my mayo with a splash of milk and sugar, if using, and whisk until smooth.

Combine macaroni and dressing: Next, I gently fold the dressing into the macaroni, making sure every noodle is coated.

Chill the salad: I allow the salad to cool to room temperature, cover, and refrigerate for at least two hours before serving. This can even be made the night before.

📖 Variations

The great thing about this Hawaiian macaroni salad is that it can also be used as a base for experimenting. I have lost count of the variations that have grown from this recipe. And each one has been a winner.

Veggie Boost: I add 1/2 cup diced cucumber or sweet bell peppers for extra crunch, nutrition, and color.

Protein Punch: If I am serving this as a complete meal, I add in 1 cup of cubed tofu or chickpeas to meet my protein requirements.

Extra tropical twist: It is a Hawaiian salad after all! Why not add 1/2 cup of fresh diced pineapple? 

🍽 Serving Suggestions

At our last cookout, I served this macaroni salad with my highly requested tofu skewers with ginger soy marinade. These skewers were so good that I even caught a friend of mine, who is not the biggest fan of tofu, reaching for seconds. Ha! 

Recently, I had something of a lazy cooking day and had to throw together a quick and hearty lunch for my kids with any leftovers I had in the fridge. I topped the pasta with some vegan chorizo from the night before and, much to my surprise, it was a win! This also works well when paired with my tofu meatballs.

🧊 Storing And ♨️ Reheating

Refrigeration: I always store it in an airtight container, and it keeps nicely for up to four days.

Freezing: I do not recommend freezing this salad. The creamy dressing separates and becomes watery.

Reheating: This is best enjoyed chilled or at room temperature. 

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