Macaroni Hawaiian Salad (Creamy Macaroni Salad)

ByAlicia UpdatedMay 18, 2026

This post may contain affiliate links, read our disclosure policy.

My family fell in love with Macaroni Hawaiian Salad on a two-week trip to Hawaii, and I’ve been making this recipe ever since. It has that creamy, lightly sweet dressing that makes real Hawaiian mac salad so addictive — nothing like the versions at your average cookout. Make it once and you’ll be keeping a batch in the fridge all summer long!

A bowl of Hawaiian Macaroni Salad garnished with chopped green onions, placed on a marble surface. There is a black serving spoon in the bowl and a small bowl of chopped celery nearby.

My Easy Hawaiian Macaroni Salad Recipe

We spent two weeks in Hawaii and I ate macaroni salad almost every single day, which says a lot because I had never been a macaroni salad person before that trip. The plate lunch version over there is just different: lighter, a little sweet, cool, and made with simple ingredients.

Once I got home I tested it until the dressing tasted exactly like what we had. The secret most recipes skip is milk. It is what keeps the dressing loose and creamy instead of thick and heavy. A splash of apple cider vinegar and a little sugar do the rest. My husband and two teens give it a thumbs up every single time, so you know it is the real deal.

For more easy summer sides, check out my pickle pasta salad, old fashioned potato salad, coleslaw, Mexican street corn salad, and cucumber salad.

Why This is the Best Hawaiian Macaroni Salad Recipe

Perfected dressing ingredient ratios – My dressing uses the right balance of liquids so it coats the pasta evenly and stays creamy but not overly thick.
Authentic flavors – A lot of copycat Hawaiian mac salad recipes taste like regular macaroni salad with a Hawaiian label on it. Mine includes apple cider vinegar and a bit of sugar, which are the two things that give authentic Hawaiian mac salad its distinctive flavor.
Holds up better – I use just a handful of simple ingredients, all of which sit well. The milk in the dressing keeps it from seizing up in the refrigerator, and a quick stir before serving brings it right back to a fresh, scoopable consistency.

Macaroni Hawaiian Salad Ingredients

Ingredients for Hawaiian Macaroni Salad includes: macaroni, celery, carrot, spring onions, mayonnaise, milk, salt, apple cider vinegar, and pepper on a marble surface.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Elbow macaroni – Elbow pasta holds the creamy dressing in every curve and gives you that authentic Hawaiian texture.
Grated carrots – Carrots add a mild sweetness and a little color.
Diced celery – Celery brings a light crunch. Dice it small so every bite has a little without taking over.
Mayonnaise – Full-fat mayo gives you the richest, creamiest result.
Apple cider vinegar – This is one of the things that makes Hawaiian mac salad taste different from regular macaroni salad.
Milk – Milk loosens the dressing so it coats the pasta evenly and stays creamy as the salad sits in the fridge. Whole milk works best.
Granulated sugar – A small amount of sugar is what gives this salad its signature lightly sweet flavor. It is not candy-sweet, just enough to round out the dressing and make it taste like the real thing.
Salt and black pepper (to taste) – Season after you dress the pasta, not before.
Scallions – They add a fresh, mild onion flavor that brightens the whole bowl.

Substitutions or Variations

Out of apple cider vinegar? White wine vinegar or plain white vinegar will work in a pinch. The flavor will be slightly sharper, so start with a little less and taste as you go.
Prefer more crunch? Finely diced white or yellow onion can be mixed in with the carrots and celery. Red onion also works and adds a little color.
Want a richer dressing? Some versions of Hawaiian mac salad use Miracle Whip in place of mayonnaise or a combination of both. It makes the dressing a little tangier and slightly sweeter.
Want to add protein? Shredded rotisserie chicken or chopped imitation crab are common additions that turn this side dish into more of a main.

How to Make Hawaiian Mac Salad

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

First step in making Hawaiian Macaroni Salad is to use a stainless steel pot and fill it with cooked elbow macaroni on a marble countertop, next to fresh green onions and salt and pepper shakers.

Cook the Pasta

Cook the macaroni according to package directions. Drain and let cool slightly.

Hawaiian Macaroni Salad recipe process is to use a glass bowl containing mayonnaise and seasoning on a marble countertop. Nearby are spring onions, a whisk, and two salt shakers.

Next process is to make a dressing for Hawaiian Macaroni Salad recipe. In a bowl whisk mayonnaise, milk, apple cider vinegar and granulated sugar to a smaller mixing bowl.

Prepare the Dressing

In a medium bowl whisk together the mayonnaise, apple cider vinegar, milk, and sugar. Season with salt and pepper.

Hawaiian Macaroni Salad ingredients in a glass bowl with shredded carrots, macaroni, and chopped celery. A white spatula is beside it on a marble surface, with green onions and salt and pepper shakers in the background.

Mixing the ingredients for Hawaiian Macaroni Salad in a bowl. A blend of macaroni,shredded carrots, chopped green onions, and creamy dressing on a marble surface. Whisk, spatula, salt, pepper shakers, and green onions nearby.

Assemble the Salad

In a separate large bowl, combine the macaroni, carrots, and celery.
Pour the dressing over the pasta and stir until evenly coated.
Refrigerate for at least 1 hour before serving. Garnish with scallions.

A bowl of Hawaiian Macaroni Salad with shredded carrot and chopped green onions, placed on a marble surface. A small bowl of sliced celery is in the background.

Don’t overcook the pasta – Boil the macaroni until just al dente. It will continue to soften as it chills in the dressing, so pulling it a little early keeps the texture right by the time it hits the table.
Salt your pasta water – This is the one chance you have to season the pasta itself, and it makes a noticeable difference in the final flavor.
Use a box grater for the carrots – Grating them fine lets them blend in and soften as the salad chills.
Don’t rinse the pasta after draining – Rinsing washes off the starch that helps the dressing cling to the noodles.
Make it the day before if you can – This salad genuinely gets better overnight.

Hawaiian Salad FAQs

Can I make this salad ahead of time?

Yes, and it is actually better that way. Making it the night before gives the dressing time to soak into the pasta and the flavors time to develop. Store it covered in the refrigerator and give it a stir with a splash of milk right before serving.

Can I add other vegetables or mix-ins?

Finely diced white onion, sweet peas, or diced bell pepper are common additions. Keep the pieces small so the texture stays consistent throughout the salad.

What makes Hawaiian macaroni salad different from regular macaroni salad?

Hawaiian mac salad has a thinner, looser dressing. It is lighter than traditional American macaroni salad, less tangy, and lightly sweet. The texture is softer and the flavor is simpler, designed to complement the bold flavors of a Hawaiian plate lunch.

Storage Instructions

Refrigerate – Store in an airtight container for up to 4 days. The pasta will absorb some of the dressing as it sits, which is normal. Stir in a splash of milk before serving to bring it back to a creamy consistency.
Freeze – This salad does not freeze well. Mayo-based dressings separate when frozen and thawed, leaving you with a watery, broken texture. Keep this one refrigerator-only.