Hawaiian Style Macaroni Salad

Carolyn Haas


It seems that the "trick" to authentic Hawaiian macaroni salad (a staple of Plate Lunches on the Islands) is to add the vinegar to the warm noodles. That being said, there are umpteen versions of Macaroni Salad - this is a combination of some popular ones but making a smaller batch. (Cooking time includes cooling time plus the 15 minutes or so to get the pasta nice and soft.)


★★★★★ 3 votes

15 Min
2 Hr 30 Min
Stove Top


  • 1/2 lb
    elbow macaroni, cooked until soft
  • 2 Tbsp
    cider vinegar
  • 2 Tbsp
    onion, grated
  • 1/4 c
    carrot, shredded
  • 1/4 c
    celery, minced
  • 1 c
    mayonnaise (hellman's or best foods if possible)
  • 1/4 c
    milk (start with half that and add more later, if too dry)
  • 1 tsp
  • 1/2 - 1 tsp
    salt (or to taste)
  • 1/8 tsp
    white pepper
  • ·
    green onion or parsley, chopped, for garnish

How to Make Hawaiian Style Macaroni Salad


  1. Cook macaroni until soft and fat - rinse and drain and place in large bowl. While still warm, add vinegar and stir to combine. (Use a rubble spatula.) Let cool to room temperature.
  2. In small bowl, stir mayonnaise, half of the milk and seasonings together.
  3. Stir veggies and mayonnaise mixture gently into macaroni. Garnish with chopped green onion or parsley, if desired. Chill 2 hrs to overnight. (If it seems too dry when serving add a little extra mayo mixed with a bit of milk.)

Printable Recipe Card

About Hawaiian Style Macaroni Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Hawaiian/Polynesian

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