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This Hawaiian Macaroni Salad is truly island-style, from how it’s made to the ingredients used. This recipe uses pantry ingredients to create a creamy, no-frills macaroni salad that is the perfect side dish for any Barbecue or Luau.
Authentic Hawaiian Mac Salad
Hawaiian Macaroni Salad is one of my biggest guilty pleasures because it reminds me of my time on the North Shore of Oahu. When I lived there, I often frequented a restaurant called L&L Hawaiian Barbecue where I always ordered the same thing: a plate lunch with macaroni salad and rice on the side.
And If you follow a vegan or healthy diet, we’ve added alternate ingredients that will allow you to enjoy this macaroni salad recipe.
For the complete Hawaiian experience, be sure to try our other recipes, such as Malasadas (Hawaii’s version of donuts), Haupia (Hawaiian coconut pudding), and Huli-Huli Chicken (Hawaiian grilled chicken).
Mac salad when you can’t be in Hawaii
This past weekend, I had a flashback to my Hawaii days when we ordered food from Honolulu Grill in St. George, UT. Everything we had there was delicious and seriously the most authentic Hawaiian food I have had since leaving Hawaii.
The macaroni salad, especially, hit home and suddenly made me wonder why we haven’t gotten a good Hawaiian mac salad recipe here on Favorite Family Recipes yet!
Keep it simple
Authentic Hawaiian Mac Salad is ridiculously simple. It is a no-frills mac salad yet, it is so creamy and flavorful. I had a friend in Hawaii who was also a caterer there. He explained to me long ago that true Hawaiian macaroni salad is pretty much just macaroni, carrot, mayonnaise, and salt and pepper. This is the way the locals make it.
There are a few other ingredients you can add like celery, extra onion, potatoes, fresh crab, or relish, but the basic recipe is my favorite. Once you start getting into adding ham or pineapple, you are getting way off course.
Adding ham or pineapple to something does not make it “Hawaiian Food”. Pineapple and ham have no business being in a Hawaiian mac salad. EVER.
Healthy Hawaiian Macaroni Salad
This recipe may seem a little mayo-heavy, it’s true. That is what makes it so stinking good. If you are really concerned about the mayo-ness of it, you can substitute Greek yogurt in whatever amounts you would like (i.e. half mayo, half Greek yogurt).
You will get a likeness of mac salad but I am telling you, it won’t be quite the same. In Hawaii, it’s all about the mayo. As far as the BRAND of mayo, it has got to be Best Foods. Period. No other mayo will taste right.
Substitutions for a Vegan Hawaiian Mac Salad
We are so grateful for comments we get from our readers, especially when adapting recipes for special diets. We received a comment from Mimi that I thought would be helpful for anyone wanting to make this a vegan recipe. She substituted Hellman’s Vegan Mayonnaise for the regular mayo in the recipe, and Silk Unsweetened Cashew Milk for the regular milk. She said it turned out great. Thank you, Mimi!
How to make Hawaiian Mac Salad ahead of time
If you make this ahead of time and it seems a little dried out, add some mayo mixed with a little milk until you get the right consistency back. Fold it in with a large rubber spatula so you don’t tear the macaroni noodles. As an Amazon Associate we earn from qualifying purchases.
More Delicious Hawaiian Food
If you love this Hawaiian Macaroni Salad, try more of our other authentic Hawaiian recipes:
Authentic Hawaiian Macaroni Salad
Video
Equipment
- Stove Top
- Large Sauce Pan
Ingredients
- 1 pound macaroni
- 2 tablespoons apple cider vinegar
- 2 carrots, shredded
- ¼ cup shredded onion (optional)
- 2 ½ cups Mayonnaise Best Foods or Hellman's mayonnaise (no substitutes!)
- ¼ cup milk
- 2 teaspoon sugar
- kosher salt, to taste
- ground black pepper, to taste
Instructions
- Cook macaroni according to package directions. Drain well and place in a large bowl.
- While macaroni is still hot, sprinkle on vinegar. Add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
- In a separate, small bowl, whisk together mayo, milk, and sugar. Fold the mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Cover and refrigerate for at least 4 hours (best if overnight). Gently stir before serving, add a little more milk if needed, no more than a tablespoon or two.
Notes
- I like to put my boiled macaroni and ingredients directly in a Tupperware bowl with a lid so I can easily refrigerate it.
- Make sure you use Best Foods or Hellmann’s mayonnaise-no substitutes!
I recall enjoying a weekend picnic either with my family or with a huge group in Hawaii and Mac Salad was always offered. Your recipe looks like how I remembered. Thank you so much for sharing this.
I have been researching a great recipe for Hawaiian style Mac salad for years! This is by far the best recipe! So glad I came across this! Makes perfect sense. Thanks for posting!!
Thank you so much! I’m so glad you like it!
To rinse or not to rinse? I’ve heard different opinions on rinsing your noodles after boiling. What’s your take??
I like to rinse my pasta when I’m using it for cold pasta salads. It stops the pasta from clumping together in the salad – plus it helps it cool faster!
That’s what I thought! Thank you!
How much carrot is two carrots? I only have baby carrots around. Thanks.
Two carrots shredded makes about 1 cup! Hope this helps!
I love this recipe, but I need to alter recipes to make them both gluten-free and soy-free, so these are notes for any other folks who crave Mac salad but have those dietary restrictions:
I prefer Tinkyada rice elbow pasta (it cooks soft but still stays in shape). Other rice pastas are ok too.
I use 2 cups of either Soy-free Vegenaise or Earth Balance original spread/mayo substitute. They are the closest tasting ones ones this recipe. I find the soy-free mayos need a little more salt than regular mayo. I use plain water instead of milk. Sometimes I reserve the extra 1/2 cup “mayo” to add fresh, right before serving.
I always pull the ribs out of 2 celery sticks before slicing them thin. They are more tender this way.
I’ve made this twice in the last 2 weeks for parties. Both times, everyone has said how much they LOVED it! After a few days, I added chopped Olives and celery, just to change it up a bit, but your recipe is perfect and delicious as is! And I do agree, it seems very authentic, in fact, I would compare this to the local Hawaiian restaurants in my area; it’s nice to be able to make a huge batch of this for the same cost as a small container at a restaurant! THANK YOU for posting this 5-star recipe!
Wow Erin, thank you so much for the 5-stars and for the SUPER nice comment! I agree, it’s nice to make a big batch for the same price as a small container. Especially when it’s so EASY to make 🙂
I’ve made this twice in the last 2 weeks for parties. Both times, everyone has said how much they LOVED it! After a few days, I added chopped Olives and celery, just to change it up a bit, but your recipe is perfect and delicious as is! And I do agree, it seems very authentic, in fact, I would compare this to the local Hawaiian restaurants in my area; it’s nice to be able to make a huge batch of this for the same cost as a small container at a restaurant! THANK YOU for posting this recipe!!!
from a 4th generation portagee from TBI
We’ve made this recipe from your site 3 times now- the first time I mixed everything minus the noodles and it was still great- second time I paid attention better to your instructions and this last time I used a 1/2 c less mayo which I like best so far but its only been a day.
As for kalua pig smoke? since I saw that comment- Keave wood is Mesquite so that is the dominant smoking wood and charcoal in Hawaii. A cut up banana stump is added into the pit to keep moisture levels up and will end up burning and creating a sweet smoke. On the mainland I use Mesquite wood chips and apple wood chips on a big green egg and I wrap a shoulder or ham cut in multiple layers of Goya Banana leaves (Freezer section). The leaves add a layer of protection and flavor that mimics the Ti leaves used when the traditional bluestone lined pit is used (Imu).
Hi Garrison! Thanks so much for the 5-stars and also for the great comment! Thanks for all your great tips, too!
I broke the rule and substituted kewpie mayo for the Best Foods.
I will fight anyone IRL who tries to get me to do otherwise.
Thank you. Recipe was very good!
Kewpie mayo? Can’t say that I have heard of it but I am glad it worked out and was a good substitute!
Hi Nicole- The vinegar isn’t added for taste, it is actually a chef’s technique to make the noodles more absorbent and hold the flavors better. Many Hawaiian restaurants (including the one I worked at) use this technique but if you would like to leave it out, you can!
I agree with Nicole..I lived on Maui for many years, and worked with a family who cater. They NEVER put onion, potato, celery, or vinegar, olives, any kine other veggie junk in their mac salad. Only mac, choke mayo, little bit carrot, salt and peppa.
Thanks for sharing this recipe, it was delicious! I made this for a pot luck and it was a hit! The portion size was pretty big and I had a fair amount leftovers that I packed for lunch. Do you know how many calories would be in a serving size? Or per cup of the mac salad?
We don’t have a calorie calculator on our site but if you plug the recipe in a nutritional calculator online you should be able to find it pretty easily. Hope this helps! Glad this was such a hit for you!
I tried your recipe and I deceased the mayo by 1/2 a cup. It came out delicious. Thank you
My Tutu taught me how to make this Hawaii salad when I was a little girl and I have never strayed from her recipe, which by the way is your recipe. Adding celery or tuna is great but it’s not the same when you eat the salad on the same plate with rice and you get a bite of salad and rice together…Oh my goodness…
I’ve been living in KCMO for the last 32 years and have never let the Haole in me change this recipe and every time I serve it to my guests they want the recipe. I tell them “don’t change it”…lol
I’m serving it tomorrow for my son & daughter in laws baby shower…I can’t wait for the reactions.
Thank you so much for sharing your comment with us! I agree, this recipe should not be changed! lol It is prefect as-is 😀 Best of luck with the baby shower! Let us know how it goes!
I’m sorry I meant for the kalua pork not the macaroni salad.
If you know about the pork I would appreciate that information. What flavor of liquid smoke? Thanks.
My son is allergic to dairy. Would this be weird if I tried with almond milk instead of reg milk?
I haven’t tried it but I don’t see why not! Let us know how it turns out!
I use this recipe and have done it with oat milk and with coconut milk and adjust taste with sugar and mayo. Guests seem to like it with coconut milk or oat milk better than almond milk.
Good to know. I am going to try it with coconut milk and will see how it tastes. Thank you for the suggestion!
I tried using almond milk and it tasted off
Could you please let me know what flavor of liquid smoke you used? I have mesquite and hickory. Will be making this for a cub scout blue and gold banquet. Thank you.
haha I Just went and checked on my bottle to see what flavor it was. The one I use is “Hickory”. Hope this helps!
Thank you
My husband was born and raised in Hawaii, along with all of his family. He makes Kalua pork with liquid smoke in mesquite. The kiawe wood used in Hawaii is a variety of mesquite. You will get a better flavor that is more authentic when you cannot use real kiawe wood.
L & l does not put apple cider in their salad. I have their cookbook.
This is delicious, I just made it and even without the refrigeration it’s delicious! I made the Hawaiian chicken last night , my son loved it. Thanks for 2 great recipes.
Great recipe. I did add some green onion and a ton of sriracha to the mix before adding it to the macaroni. Great flavors and spice.
Love the idea of using Sriracha.. have never tried that before but it sounds delicious!
How many servings does this recipe make? Hoping to make it this weekend for around 12 people.
12 people should be about right, especially if you have a bunch of other food to go with it. It makes a pretty big batch. Hope this helps!
Absolutely delicious! Only change I made was the addition of a cup of chopped celery. Tasted exactly as I remembered it from Maui! And this is the exact way they make it at Mama’s Hawaiian BBQ in Sahuarita AZ. Thanks for the recipe. I’ll be making this often.
So glad you liked it! Haven’t eaten at Mama’s Hawaiian before but definitely want to try it now because if they can get the mac salad right, usually the rest falls in to place 😉
O?ne recipe I saw included ham. Has any one ever tried it this way
I made this last week–omg–so good!!! The only problem I had was it was kind of bland with only the two TBS vinegar and sugar…so I added more and that did the trick. I will say that this recipe makes a TRUCKLOAD of mac salad–but trust me, it will get eaten. 🙂
Great idea adding more vinegar and sugar to spruce up the flavor! So glad you liked this recipe 😀
I make this recipe all the time now. My family loves it! I always add celery, green onions, and black olives. So good! Thanks for this great recipe!
Erica
I have made this Hawaiian dish with macaroni and potatoes and everyone seems to love it that way. Everyone wants the recipe Whenever I make it for them.