Hawaiian Macaroni Salad
Hawaiian macaroni salad is an iconic and super popular side dish served across all of Hawaii. It's rich and creamy with a good balance between savory, sweet, and some tang. It's perfect for your next potluck with these easy beef bulgogi meatballs or some jalapeño popper wonton cups!
- Prep time
- 7 min
- Cook time
- 13 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 ounces dry elbow pasta
- Salt (for salting pasta water)
- Ham (diced (optional protein))
- Spam (diced (optional protein))
- Light canned tuna (drained, usually 2 cans (optional protein))
- Hard boiled egg (chopped (optional protein))
- ½ cup carrot (grated)
- ½ cup yellow onion (finely grated (juice and pulp))
- ⅔ cup sweet relish (relish and juice)
- 3 cups mayonnaise (we used Hellman's brand)
- ¾ teaspoon cracked black pepper (plus more for garnish)
- ½ teaspoon salt
- ½ cup carrot (grated)
- ½ cup yellow onion (finely grated (juices and pulp))
- 3 cups mayonnaise (we used Hellman's brand)
- 3 tablespoons apple cider vinegar
- 2½ tablespoons granulated sugar
- ¾ teaspoon cracked black pepper (plus more for garnish)
- ½ teaspoon salt
Instructions
- 1
Cook the macaroni:Bring a pot of water to a boil and season generously with salt. Add the elbow pasta and cook until tender, NOT to al-dente, about 12 to 14 minutes. Stir occasionally.*We recommend adding about 1 tablespoon of salt per 4 quarts of water.*
- 2
Once cooked, drain the pasta well and set aside and let the pasta to cool completely.
- 3
Make the dressing:For either version of the dressing, combine the ingredients into a large mixing bowl and mix until well combined.
- 4
Assemble:Once the macaroni has cooled, add it to the prepared dressing and mix until everything is evenly coated. Cover and refrigerate for a couple of hours until chilled, or overnight.
- 5
Serve:Before serving, give the macaroni salad a gentle stir and sprinkle a little more cracked black pepper on top if desired. Enjoy!