Description

Discover the magic of a creamy, slightly sweet Hawaiian Macaroni Salad with a secret ingredient that elevates flavor and texture. This classic side dish features tender macaroni, crunchy veggies, and a luxuriously rich dressing—perfect for potlucks, barbecues, and island-inspired feasts.

Ingredients

Units Scale

Pasta Base

1 pound elbow macaroni
Salt, for pasta water

Vegetables

1 cup finely grated carrot
1/2 cup finely chopped celery
1/4 cup finely chopped sweet onion

Secret Ingredient Dressing

2 cups mayonnaise (preferably Best Foods or Hellmann’s)
1/4 cup whole milk
3 tablespoons apple cider vinegar (the secret ingredient!)
2 teaspoons sugar
2 teaspoons Dijon mustard
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until very soft, about 12-14 minutes—slightly past al dente for an authentic Hawaiian texture. Drain well and transfer to a large mixing bowl.
Prepare the Vegetables: While the pasta cooks, finely grate the carrot and chop the celery and onion. Set aside.
Make the Dressing: In a medium bowl, whisk together mayonnaise, whole milk, apple cider vinegar (the secret ingredient!), sugar, Dijon mustard, salt, and black pepper until smooth and creamy.
Combine Ingredients: While the macaroni is still warm, pour in half the dressing and toss to coat. This step allows the pasta to absorb flavor for maximum creaminess.
Add Vegetables: Fold in the grated carrot, celery, and onion. Pour over the remaining dressing and gently mix until evenly combined and well-coated.
Chill and Serve: Cover and refrigerate for at least 2 hours, preferably overnight. Stir before serving, adjusting seasoning if needed.

Notes

For extra creaminess, you can add a splash of milk just before serving if the salad looks dry after chilling.
If you prefer a tangier profile, increase the apple cider vinegar by 1 tablespoon.
For the most authentic flavor, use full-fat mayonnaise and grate the carrots very finely.
This salad pairs beautifully with grilled or roasted meats, especially kalua pork or teriyaki chicken.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 6g
Sodium: 480mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 6g
Cholesterol: 16mg