Hawaiian Mac Salad with Tuna
This easy and authentic Hawaiian Mac Salad with Tuna is one of my absolute favorite recipes! It's creamy, tangy, a little sweet, and goes with literally everything. It's the perfect side dish for a BBQ or cookout!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz elbow pasta
- 1 tbsp apple cider vinegar
- 1 cup shredded carrots
- ¼ cup shredded onion (about 1 small onion)
- 1 cup Hellman's or Best Mayo mayonnaise
- ¼ cup Kewpie mayonnaise
- 1½ tbsp white granulated sugar
- 1 tbsp milk
- 1 (5 oz) can tuna (drained (no salt added recommended))
- 1-2 green onion (thinly sliced)
- Salt and pepper (to taste)
Instructions
- 1
Bring a pot of heavily salted water to a boil. Add elbow pasta and cook for 1-2 minutes longer than box instructions. Pasta should be well-done and soft, but not mushy. Drain, rinse with cold water, and transfer to a large bowl.
- 2
To the cooked pasta, add the apple cider vinegar, carrots, and onion. Stir well and let sit for 10-15 minutes in the fridge.
- 3
In a separate bowl, whisk the two mayonnaises, sugar, milk, ½ tsp salt, and ¼ tsp pepper. Set ¼ cup of the dressing aside and store in the fridge.
- 4
Add the drained tuna and mayonnaise dressing to the macaroni. Mix to combine and season to taste. Let sit in the fridge for at least 1 hour, but overnight would be best.
- 5
When ready to serve, add the reserved dressing and half the green onion to the macaroni salad and stir to combine. Garnish with the remaining green onion. Serve cold or room temperature.