Fitness / September 22, 2024

Hawaiian Macaroni Salad

Say “Aloha!” to Your New Favorite Picnic Dish

Table of Contents

Macaroni salad is an all-American invention, created by the mix of European migrants who came to the United States in centuries past. However, Hawaiian macaroni salad has its own specific story, which can be traced back to the 19th and early 20th centuries. At that time, migrant workers from Portugal, Japan, Korea, China and the Philippines came to work on Hawaii’s sugarcane and pineapple plantations. As a result of the mixing of their cultures, the Hawaiian macaroni salad was born, and it soon became a classic side at local summer BBQs, usually served alongside burgers and hot dogs.

If you haven’t had mac salad before, then where have you been? Just kidding – truly, this is a side that people enjoy because it’s a unique combo of salty, tangy and creamy. Even in small amounts, it satisfies cravings and boosts carbs for quick, easy energy. Kids of all ages can enjoy this, and learn how to make it. The recipe is as simple as it is sweet and smooth.

Is Hawaiian Macaroni Salad Healthy?

In the right portions and with whole food ingredients, this can be a hearty and energizing side to almost any meal. I often like to use gluten-free chickpea pasta instead of regular macaroni, to increase the protein and fiber content. When it comes to mayo, it’s easy to find a sugar-free option, but you can also make your own with whipped egg, oil, salt and pepper. The apple cider vinegar in this recipe is the superfood star of the show, as it not only adds a bright zest to the mac; it’s also great for gut health.

While this recipe is meat-free, it’s not vegan unless you choose a vegan mayo and plant-based milk. The creamiest milk alternative would be oat, which I highly recommend if you need zero dairy.

Amplify the Authenticity (and Protein!)

Want to make this macaroni even more authentically Hawaiian? Consider adding fresh tuna to the mix for a salty boost of protein and healthy fats. Ahi tuna is a traditional ingredient in Hawaiian dishes, and refers to both yellowfin and bigeye fish that are common around the Big Island. As always, I recommend getting fresh if you can, but canned is a quick and easy option.

For a vegan alternative, I recommend topping this salad with Crispy Baked Tofu. You could even make a pineapple glaze for this protein by combining 2 tablespoons of honey with 1 tablespoon of avocado oil and 1/4 cup of pineapple juice. This is a fun, unique way of incorporating some tropical flavors into an already iconic dish.

INGREDIENTS

1 pound elbow macaroni
2 tablespoons apple cider vinegar
2 carrots, shredded
1/4 cup grated onion
2 1/2 cups mayonnaise
1/4 cup milk
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper

INSTRUCTIONS

Cook

Boil macaroni, drain, and mix with vinegar.

Mix

Combine with carrots, onion, and mayo mixture.

Chill

Refrigerate and stir before serving.

Devour!

FAQs & Tips

How to Make Ahead and Store

Generally, this recipe is actually better made a few hours ahead of serving so it has time to chill. Simply cover the bowl it’s in with plastic wrap and let it sit in the fridge for 3-6 hours. It’s easy to make first thing in the morning to prepare for an afternoon or evening picnic.
After that, leftovers can be stored in the fridge for 1-2 days. I wouldn’t recommend freezing it though, as this dish is best served fresh.

Al Dente or Overcooked?

Ultimately, it depends on your preference, but some enjoy the satisfying chewiness of al dente macaroni. Others suggest that overcooking the pasta so that it’s nice and soft adds to the overall creaminess and ease of eating. In my opinion, it’s better to overcook than undercook pasta – after all, no one wants a crunchy noodle unless it’s a wonton.

Does it Need Mayonnaise?

Traditionally, yes – this recipe stands the strongest with its original base flavor of creamy mayo. But you can get playful with it, if this condiment isn’t ideal. Some cooks recommend using Greek yogurt instead, which keeps the creaminess while adding a dynamic flavor and dairy-based protein to the mix. Whichever you choose, remember that this salad is best served velvety smooth.

Serving Suggestions

Traditionally, this dish is served on top of regular rice and veggies, but I recommend trying it on top of Quinoa Fried Rice for extra plant-based protein and fiber. The nutty and creamy combo is particularly satisfying…

Otherwise, this mac makes a great side to a Grilled Pineapple Burger – a tropical twist on the BBQ classic that’s also paleo-friendly!

Hawaiian Macaroni Salad

Say “Aloha!” to Your New Favorite Picnic Dish

Course Side Dish

Cuisine hawaiian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 470kcal

Author Amelia Mapstone

Ingredients

1 pound elbow macaroni
2 tablespoons apple cider vinegar
2 carrots shredded
1/4 cup grated onion
2 1/2 cups mayonnaise
1/4 cup milk
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper

Instructions

Cook the macaroni according to package directions until soft. Drain well and place in a large bowl.
While the macaroni is still hot, sprinkle with apple cider vinegar. Add shredded carrots and grated onion. Toss to combine and let cool for 15 minutes.
In a separate bowl, whisk together mayonnaise, milk, and sugar. Fold the mayo mixture into the cooled macaroni until evenly coated. Add salt and pepper to taste.
Cover and refrigerate for at least 4 hours, preferably overnight. Stir gently before serving, adding a little more milk if needed.