Hawaiian Macaroni Salad

Melissa Snow


This recipe comes close to a macaroni salad that is served at a Hawaiian restaurant close by.


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


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  • 1 lb
    elbow macaroni
  • 1/3 c
    apple cider vinegar
  • 2 c
    whole milk or 2%
  • 2 c
  • 1 Tbsp
    brown sugar
  • 3
    green onions, thinly sliced
  • 1
    large carrot, peeled and grated
  • 1
    celery stalk minced
  • 1/2 tsp
    kosher salt
  • 2 tsp
    seasoned pepper

How to Make Hawaiian Macaroni Salad


  1. Bring 4 quarts of water to a boil. Add macaroni and 1 T kosher salt. Boil for 15 minutes until macaroni is VERY SOFT. Drain and return macaroni to the pot. Add vinegar and toss until absorbed. Let cool for 10 minutes.
  2. Whisk together 1 1/2 C milk, 1 C mayonnaise, brown sugar, salt, and seasoned pepper. Pour over macaroni after it has cooled for 10 minutes.
  3. Let the macaroni cool completed. Once cooled, add 1/2 C milk, 1 C mayonnaise, green onion, celery, and carrots. Stir to combine. Refrigerate for at least a hour, preferably overnight.

Printable Recipe Card

About Hawaiian Macaroni Salad

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

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