Hawaiian-Style Macaroni Salad

J. White Harris


We like pasta salads. This is a good one. The pineapple and raisins add some exciting taste to the dish. This is always a hit at pot luck dinners. If you make this once, you will be making it again and again.

★★★★★ 1 vote
8 to 10
30 Min
30 Min
No-Cook or Other


2 c
whole milk
2 c
mayonnaise dressing
1 Tbsp
brown sugar, firmly packed
salt and pepper, to taste
1 lb
elbow macaroni
1/2 c
cider vinegar
scallions, sliced thin
1 large
carrot, peeled and grated
rib celery, chopped fine
1 c
chopped fresh pineapple
1/2 to 1 c


1Make Dressing: Whisk 1-1/2 cups milk, 1 cup mayonnaise, 1 tablespoon brown sugar, 1/2 teaspoon salt, and 2 teaspoons pepper in bowl. **(Low-fat milk or mayonnaise will make the dressing too thin.)
2Cook Pasta: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
3Make Salad: Add scallions, carrots, celery, pineapple, raisins, 1/2 cup milk, and 1 cup mayonnaise to pot with pasta mixture and stir to combine. Adjust Seasoning salt and pepper to taste. Transfer to serving bowl and refrigerate, covered. for at least 1 hour or up to 2 days. Serve.

About Hawaiian-Style Macaroni Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Hawaiian/Polynesian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy