Hawaiian Macaroni Salad

Hawaiian macaroni salad is a creamy, tangy, iconic comfort food that is practically synonymous with the state—you can find it all over the islands nestled alongside classics like kālua pig & cabbage, huli huli chicken, or an ahi tuna poke bowl. It’s very simple to prepare—you might already have all the ingredients on hand!—making it the perfect easy side to bring to potlucks and BBQs all spring and summer long.

If you want genuine, island-style mac salad, try to resist the urge to make any substitutions or add different ingredients here. The beauty of this recipe is its simplicity. Elbows are the pasta shape of choice, and though it’ll seem counterintuitive, the best way to get authentic taste is to boil them about 2 minutes past the box directions. You’re looking for a little further done than al dente, so use your best judgment. 

The creamy dressing is a combo of mayonnaise, apple cider vinegar, sugar, salt, and pepper. Many Hawaiian people would argue that you must use Hellman’s brand (sometimes called Best Foods), but we say use what you’ve got. You’ll fold it in with the pasta, grated onion, shredded carrots, and finely diced celery. Chop your celery as small as you can so it will disperse more evenly.

Like many pasta salads, the flavor here will only get better as it sits. We recommend letting it hang out in the fridge for at least 2 and up to 24 hours before serving.

Made this? Let us know how it went in the comments below.