I’ve spent years perfecting my Hawaiian mac salad recipe, and I’m convinced this version hits all the right notes. The key lies in overcooking the pasta just enough to soak up the creamy dressing, while the grated carrots and onions add a subtle crunch. There’s a balance of tang and sweetness that keeps it from feeling heavy. If you’ve ever wondered what makes this dish so addictive, the answer’s right here.
Recipe
This Hawaiian Mac Salad recipe is the real deal—creamy, tangy, and so dang satisfying, it’ll transport you straight to a beachside luau with every bite. What sets it apart? It’s all about the perfect blend of mayo and vinegar, with a touch of sugar to balance it out, plus the crunch of carrots and onions for that knockout texture.
I’ve been making this for years, and it’s always the first dish to disappear at potlucks or BBQs. Picture creamy, velvety pasta coated in a dressing that’s rich but not heavy, with just enough tang to keep it invigorating.
Trust me, once you try this, it’ll become a staple in your recipe arsenal—it’s that good. Let’s get cooking!
Ingredients
The secret to authentic Hawaiian mac salad lies in the balance of creamy richness and subtle tang—it’s all about the right ingredients. Don’t skimp on the mayo (it’s the glue that holds everything together), and for the best texture, overcook your pasta just slightly (trust us, it’s traditional). Here’s what you’ll need:
For the Salad:
- 1 lb elbow macaroni – The classic choice; overcook by 1-2 minutes for that soft, pillowy bite.
- 1 cup grated carrot – Adds sweetness and color. Pre-grated works, but fresh has better crunch.
- 1/2 cup finely diced onion – Yellow or sweet onion for mild flavor. Soak in ice water for 5 minutes if you want to tame the sharpness.
For the Dressing:
- 2 cups mayonnaise – Full-fat only! This isn’t the time for light versions. Kewpie mayo (if you can find it) adds extra umami.
- 1/4 cup apple cider vinegar – Balances the richness. White vinegar works in a pinch, but cider adds a fruity note.
- 1 tbsp sugar – Just enough to round out the tang.
- 1 tsp garlic powder – Non-negotiable for depth. Fresh garlic can overpower, so stick with powder here.
- 1/2 cup whole milk – Thins the dressing. For extra creaminess, swap in evaporated milk.
Pro Tip: Let the salad chill for at least 2 hours—the flavors meld, and the pasta soaks up the dressing.
Garnish with extra grated carrot or a sprinkle of paprika for a pop of color.
How to Make the Best Creamy Hawaiian Mac Salad
– Taste and adjust – Before serving, check seasoning. Add a pinch of salt or extra vinegar for brightness.
Optional: Sprinkle with paprika or green onions for color.
Watch out: Underseasoning is common—salt the pasta water well, and don’t skip the sugar! It balances the tang.
Nutrition
This homemade Hawaiian Mac Salad is a delicious and creamy side dish. Below is the nutritional information for a single serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 8 g |
| Carbohydrates | 35 g |
| Fat | 16 g |
| Saturated Fat | 4 g |
| Cholesterol | 20 mg |
| Sodium | 300 mg |
| Fiber | 2 g |
| Sugar | 6 g |
Chef Tips
Though making Hawaiian Mac Salad is simple, I’ve picked up a few tricks to make it even better.
Cook the macaroni just past al dente for a creamy texture. Use full-fat mayo for richness and a splash of apple cider vinegar for tang.
Grate the carrots finely to blend seamlessly. Chill it for at least two hours to let flavors meld.
Stir well before serving for perfect consistency.
