Salad: United States – Hawaii – Hawaiian Macaroni Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 8 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) elbow macaroni
- 1 1/2 cups (360 ml) mayonnaise
- 1/4 cup (60 ml) whole milk (or evaporated milk for a slightly richer, more traditional texture)
- 1 tbsp (15 ml) rice vinegar or white vinegar
- 1 cup (110 g) grated carrot (about 1 large carrot)
- 1/2 cup (75 g) finely chopped yellow or sweet onion (about 1 small onion)
- 2 tbsp (12 g) thinly sliced green onions (scallions), optional
- 1 tsp (5 g) kosher salt
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) freshly ground black pepper
- Ice water for shocking the pasta (no measurement)

Instructions

Short Description:
A creamy, cold macaroni salad made with a mayonnaise-based dressing thinned slightly with milk and brightened with a touch of vinegar, finished with grated carrots and chopped onion. It's a classic chilled side that is essential to the traditional Hawaiian plate lunch.

Regional Notes:
This Hawaiian version uses a rich mayonnaise dressing often thinned with a little milk and balanced with a splash of vinegar, and it specifically includes grated carrots and diced/finely chopped onion for texture and sweetness. Unlike many mainland macaroni salads, it is always served cold and is a staple accompaniment on local plate lunches in Hawaii.

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just tender, about 7–8 minutes for al dente (follow package directions for timing). Stir occasionally to prevent sticking.
2. Drain the pasta and immediately transfer it to a bowl of ice water to stop the cooking and cool the noodles. Leave in the ice water for 2–3 minutes, then drain thoroughly in a colander and return to a dry mixing bowl.
3. While the pasta cools, make the dressing: in a separate bowl whisk together the mayonnaise, milk, and rice vinegar until smooth. Add the salt, sugar, and black pepper and taste; adjust seasoning as desired.
4. Add the grated carrot and finely chopped onion to the cooled, drained macaroni. If using, add the sliced green onions.
5. Pour the dressing over the pasta and vegetables. Fold gently but thoroughly until every noodle is coated. The salad should be creamy but not soupy; if it seems too thick, add up to 1–2 tbsp (15–30 ml) more milk, or add a little more mayonnaise for extra richness.
6. Cover the bowl and refrigerate at least 2 hours (preferably 4 hours or overnight) to let flavors meld and the salad chill thoroughly.
7. Before serving, taste and adjust salt, sugar, or vinegar if needed. Toss lightly and serve cold as part of a plate lunch or as a chilled side.