This Classic Hawaiian Macaroni Salad recipe has a delicious creamy dressing that’s tangy, sweet, and totally addicting! It tastes just like it came from a Hawaiian Food Truck. Plus it cots just $5.39 to make!
This past April, my family and I were on the island of Oahu for Spring Break. While there we soaked up as much of the Hawaiian culture and food as we could.
Almost daily I would have Hawaiian Macaroni Salad with my lunch or dinner (or heck, sometimes both) because it was simple, so creamy, so delicious, and SO addicting!
When I got back from our trip to Hawaii, I got started right away on my version of this classic recipe. I’ve been testing the Hawaiian Macaroni Salad recipe for a few months now, and I’m happy to report that I nailed it!
I have made this Hawaiian style Macaroni Salad for family gatherings, pot lucks, and bar-b-ques. Every single time I have had rave reviews. It’s always the first dish to go, and it is the first dish folks ask for the recipe.
It is a classic dish that is perfect for all kinds of occasions. Bring a little bit of the islands to your home or next party by whipping up a batch of this authentic Hawaiian Food Truck Macaroni salad.
Do you put eggs in Macaroni Salad?
No. Well, yes, sometimes. Let me explain.
Traditional salads do not have eggs or hard-boiled eggs in them. However, while in Hawaii, I noticed on some menus that there is a side dish called Potato Mac Salad, which is a mash-up of potato salad and macaroni salad that DOES have egg in it (recipe coming soon!).
How to Make Hawaiian Macaroni Salad ahead of time:
You can prepare this Hawaiian mac salad for up to 3 days in advance. Just follow the complete instructions below, transfer the mixture to an airtight container, and keep it in the refrigerator.
What goes good with Macaroni Salad?
Any kind of backyard barbecue food, but here are some of my favorites:
- Grilled Hawaiian Chicken with Pineapple Barbecue Sauce
- Pulled Pork Sandwiches
- Smoked Ribs
- Chicken Teriyaki
- Garlic Shrimp
- Virgin Pina Colada Recipe
Why is macaroni salad popular in Hawaii?
It first became popular in Hawaii because it was so cheap to make. It is also incredibly filling. In fact, on a lunch plate in Hawaii, it is hard to find a plate that does not have a macaroni salad served on it!
Can you freeze macaroni salad?
Yes, you can freeze it. Just place the assembled macaroni salad in the freezer in an airtight container. When you are ready to use it, put it in the fridge the day before you want to eat it to defrost.
What other people are saying about this Recipe:
This recipe has been shared over 17,000 times on social media. Here is what some people are saying:
I used your recipe for a Luau themed work party and everyone loved it. I have shared the recipe with all of them so your genius is likely to be spread throughout Florida now! Thanks for sharing it. Yummmm! -Nancie J
Delicious! Three generations of family ate this and complimented me, even a five year old! – Tammy
Cook’s Note:
- If you use anything but half-and-half and mayonnaise, then the dressing for this macaroni salad will be too thin.
- This recipe is great to make ahead of time as it will keep, covered in the refrigerator, for up to 3 days. Just make sure you give everything a good stir before serving.
- If you want to make this pasta salad into more of a main dish, then I suggest adding 2 cups of chopped chicken or 2 cups of the diced ham in step 4 below.
Cook’s Tools:
- mixing bowls
- pasta pot
- serving bowl
Ingredients and Cost
RECIPE COST: $5.39
PER SERVING COST: $0.45
NOTE: I calculate the recipe prices by using name-brand grocery prices on grocery store websites.
- 2 cups half-and-half – $0.88
- 2 cups Duke’s mayonnaise – $1.60
- 1 ½ Tablespoon grated yellow onion – $0.06
- 1 Tablespoon dark brown sugar – $0.03
- 2 teaspoons pepper – $0.01
- 1 teaspoon salt – $0.01
- 1 pound elbow macaroni – $1.38
- ¼ cup apple cider vinegar – $0.16
- 5 green onions – $0.50
- 2 large celery ribs – $0.36
- 1 cup grated carrots – $0.40
How to make classic Hawaiian Macaroni Salad:
Classic Hawaiian Macaroni Salad
Ingredients
FOR THE DRESSING:
- 2 cups half-and-half
- 2 cups mayonnaise Duke’s if you can find it
- 1 ½ Tablespoons grated yellow onion
- 1 Tablespoon dark brown sugar
- 2 teaspoons pepper
- 1 teaspoon salt
FOR THE MACARONI:
- 1 pound elbow macaroni
- ¼ cup apple cider vinegar
- 5 green onions white and green parts sliced thin
- 2 large celery ribs chopped into 1/4-inch pieces
- 1 cup grated carrots
Instructions
MAKE DRESSING:
- In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
COOK MACARONI:
- Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
TO FINISH:
- Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
- Add in the remaining dressing, green onions, celery, and carrots to the pot and stir to combine, and season with salt and pepper if needed.
- Cool completely to room temperature, about 30 more minutes.
- Transfer the macaroni salad to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.
Video
Nutrition
More Delicious Pasta Salad Recipes:
This first appeared on Food Folks and Fun on August 15, 2018. I have since updated the pictures and added a recipe video.
Tye says
OMG, this was FANTASTIC!! I was looking for a macaroni salad recipe where the dressing wasn’t sweet, and this fit the bill perfectly! The macaroni was not mushy at all and absorbed all of the dressing, leaving a perfectly creamy macaroni salad. I started it in the afternoon, and 4 hours didn’t seem to be enough time for it to get really cold, but first thing this morning I took it out of the fridge and it was AMAZING. Thank you for such a great recipe. BTW, I added a little chopped red bell pepper to it. Yum!
Jillian says
Tye, I’m so glad you enjoyed the recipe. The addition of red bell pepper sounds amazing!
Rain says
This is very good but next time I would only use 1 teaspoon of pepper. Too much pepper…
Mallory says
So excited to try this! Any tips for making ahead of time?
Jillian says
Hi Mallory, There’s a section in the post about this look for something that says “How to Make Hawaiian Macaroni Salad ahead of time:”. Hope this helps! 🙂
Emme says
Hello,
This recipe looks delicious. Can you advise why you use brown sugar as opposed to white sugar. Does it add a more authentic flavor? If so, I need to get to the store to make this recipe! Thank you!
Jillian says
Hi Emme, I like the slightly deeper flavor it gives. It’s such a small amount of sugar that you can use white sugar in a pinch. I hope this helps.
Ellen says
I made this for my family on Memorial Day. Everyone, young and old, loved it. I followed the recipe exactly and it was so easy. Thanks…I I look forward to making it again soon.
Diane says
It was excellent, however, I chose to add a package of salad shrimp and chopped up a couple of hard boiled eggs. I am looking forward to sharing with family and friends. Also, I didn’t have half and half so used sour cream. Thanks.
Vi says
Hi, what can I substitute the 2 cups of half and half with? Thanks
Jillian says
You really need half and half for the flavor. If you can’t find any in your store, then use a mixture of half milk and half heavy cream.
PegP says
I wasn’t a fan of macaroni salad until I lived in Hawaii. First plate lunch had me hooked! I loved, loved, LOVED Hawaiian mac salad! And I missed it so much when we moved back to the mainland. I’ve tried many so-called Hawaiian mac salad and none measured up to what I’d had on Oahu. But this one did! OMG! It was so good! I will definitely be making this again. And again! It’s the real deal!
Marianne Bertrand says
First time for this recipe and it’s a keeper! Not completely cooled but I had to taste. I used 35% cream and red wine vinegar as that’s what I had. Best ever and I’ve made a lot of salads over the past 50 years!
Jillian says
Marianne, I’m thrilled you love the recipe. Thanks for stopping by to let me know! 🙂
Onebadcookie says
This recipe sounds delish but i’m trying to understand what makes it Hawaiian. It doesn’t contain pineapple or pineapple juice which I thought recipes that are “Hawaiian” would have. Just asking, not trying to be funny or undermine your recipe. I do intend on making it. I just want to know for my own knowledge. Thanks.
Jillian says
It’s a copycat of the type of macaroni salad you get with plate lunches from food trucks on the Hawaiian islands. They don’t have pineapple or pineapple juice in them.
Livingmissmarple.com says
It’s great. Full of flavor
Helen Neville says
I’m from Australia Jillian. Question, what is “half and half”?
Jillian says
It’s sold in cartons, and it’s a mixture of half whole milk and half heavy cream.
Melody says
Made this salad for my husband’s Luau birthday party. Bit hit. He loved it. Unfortunately so did everyone else leaving none for the next day. It is creamy and well seasoned. This was the perfect compliment to Hula Hula chicken and Kalua pulled pork sliders. Thank you!
Valerie says
I loved this recipe!! So creamy and delicious, as is, but I did add extra pepper and hard boiled eggs and everyone ate it up.
Charlie says
I’ll give this a try.
Surprised there is no pineapple.
I bet it’ll cost more here in Atlantic Canada.
Our grocery prices are atrocious.
Elaine Glassner says
It’s good to find recipes that I can use.
Carolyn Daves says
Love this recipe! Added a little more apple cider vinegar to second time I made it. I liked the extra tang. Now doing it a third time as an entree. Added small cubed fried spam and some crushed pineapple that I drained and blotted with paper towels. DELICIOUS! Making this last personal tweek for my Masonic Luau in September! I know everyone will love it! Thank you for this recipe!
Jillian says
Yum! I love your changes for making this into a main dish; I can’t wait to try it! Thanks for stopping by to leave a comment! 🙂