Hawaiian Mac Salad (Creamy, Tangy and Classic)
By Emily Carter ·
Published
Quick answer
Boil elbow macaroni until very tender, drain and toss with apple cider vinegar while still warm. Whisk mayonnaise, milk, sugar and a little grated onion into a creamy dressing, then fold it through the cooled pasta with carrots and celery. Chill at least 1 hour before serving.
Hawaiian Mac Salad is the creamy, tangy side that shows up on every plate lunch in Hawaii. Very tender elbow macaroni folded into a sweet and tangy mayonnaise dressing with crunchy carrots and celery. It takes 15 minutes of hands on work, then an hour in the fridge, and it tastes better the next day.
Why you’ll love it
- Creamy, tangy and crunchy in every spoonful.
- The classic plate lunch side, next to rice and grilled meat.
- Fifteen minutes of hands on work, then the fridge does the rest.
- Feeds eight, so it suits potlucks and barbecues.
- Tastes better the next day, so it is made for making ahead.
Ingredient notes
Elbow macaroni: the base. Cook it very tender, about 2 minutes past the package time, so it turns soft and creamy in the dressing instead of staying chewy.
Mayonnaise: the creamy backbone. A full cup and a half gives the salad its rich body, so do not skimp on it.
Apple cider vinegar: the first seasoning. Tossed through the warm pasta, it brightens the whole salad and keeps the dressing from tasting flat.
Carrots and celery: the crunch. Finely grated carrots and finely diced celery add color and texture against the soft pasta.
Grated onion: the quiet flavor. A tablespoon of grated onion melts into the dressing and adds a savory depth without any visible pieces.
The very tender pasta and chill rule that makes or breaks it
Two rules decide whether mac salad is creamy or bland, and both are about patience. First, cook the pasta past al dente, about 2 minutes past the package time. Firm pasta stays chewy and separate in the dressing, while very tender pasta turns soft and creamy, the way Hawaiian mac salad should be. Second, chill the salad at least 1 hour before serving, or overnight if you can. The flavors marry in the fridge, the pasta drinks up the dressing, and the salad tastes rounded and creamy. Serve it right away and it tastes like pasta in mayonnaise. The third rule is the dressing itself: make it a little too tangy and a little too sweet, since the pasta softens both flavors as it chills.
Variations
- Egg mac salad: fold in 2 chopped hard boiled eggs with the vegetables for a richer salad.
- Potato mac salad: swap half the macaroni for diced boiled potatoes for a heartier side.
- Spicy mac salad: add 1 tablespoon of sriracha to the dressing for a gentle kick.
- Pineapple mac salad: fold in 1/2 cup of diced pineapple with the vegetables for a sweet and tangy twist.
What we learned testing it
- Boiling the pasta 2 minutes past the package time beat al dente clearly in the side by side test. The softer pasta turned creamy in the dressing, while the al dente pasta stayed chewy and separate.
- Tossing with vinegar while warm beat tossing cold. The warm pasta absorbed the vinegar fully, while the cold pasta tasted plain underneath the dressing.
- Chilling overnight beat serving right away. The overnight salad tasted rounded and creamy, while the fresh salad tasted like pasta in mayonnaise.
Read how we test recipes.
Hawaiian Mac Salad (Creamy, Tangy and Classic)
Makes About 8 servings · 1 hr 25 min total · Easy
Ingredients
Equipment
Large pot · Colander · Large mixing bowl · Whisk · Grater · Spoon
Instructions
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Boil the macaroni until very tender
Boil the macaroni in a large pot of salted water until very tender, about 2 minutes past the package time. Hawaiian mac salad pasta is softer than normal, so do not stop at al dente. Drain and rinse briefly with cool water, then tip the warm pasta into a large bowl and toss with the apple cider vinegar. Let it sit 5 minutes while the pasta drinks in the vinegar.
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Whisk the creamy dressing
Whisk the mayonnaise, milk, sugar, grated onion, salt and pepper in a large bowl until smooth and creamy. Taste it, it should be a little too tangy and a little too sweet, since the pasta will soften both flavors as it chills.
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Fold in the pasta and vegetables
Add the cooled pasta, carrots and celery to the dressing and fold gently until everything is coated. The salad should look very creamy, almost wet. The pasta drinks up the dressing as it chills, so a little extra creaminess now is right.
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Chill and serve
Cover and chill at least 1 hour, or overnight. Stir before serving and add a spoonful of milk if it looks dry. Scatter green onions over the top and serve cold, next to grilled meats or a plate lunch.
Notes
- Cook the pasta past al dente. Firm pasta stays chewy in the dressing, while very tender pasta turns soft and creamy, the way Hawaiian mac salad should be.
- Season the pasta with vinegar while it is still warm. The warm pasta drinks in the vinegar, and that first seasoning carries the whole salad.
- Make the dressing a little too tangy and a little too sweet. The pasta softens both flavors as it chills, so a perfectly balanced dressing turns bland overnight.
- Chill at least 1 hour before serving. The flavors marry in the fridge, and the salad tastes flat when it is served warm.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Mayonnaise
- Use half mayonnaise and half Greek yogurt instead. The salad tastes lighter and tangier, with the same creaminess.
- Whole milk
- Use buttermilk instead, in the same amount. The dressing tastes a little tangier and a touch thinner.
- Celery
- Use diced cucumber instead, in the same amount. The salad stays crunchy and tastes a little fresher.
Storage and make-ahead
Store mac salad covered in the fridge for up to 3 days. Stir before serving and add a spoonful of milk if it looks dry. Do not freeze mac salad, the dressing separates when it thaws.
Frequently asked questions
What makes mac salad Hawaiian?
Very tender macaroni, a creamy sweet and tangy mayonnaise dressing, and a short chill before serving. It is the classic side on every Hawaiian plate lunch, next to rice and grilled meat.
Why is my mac salad dry?
The pasta drinks up the dressing as it chills. Make the salad a little wetter than looks right, and stir in a spoonful of milk before serving if it still looks dry.
Can I make Hawaiian mac salad ahead of time?
Yes, it tastes best made a day ahead. Chill overnight, then stir and add a spoonful of milk before serving to loosen it up.
Can I add eggs to mac salad?
Yes. Fold in 2 chopped hard boiled eggs with the vegetables for a richer salad, the way many Hawaiian delis serve it.
Is Hawaiian mac salad gluten free?
Only if you use gluten free elbow macaroni. The dressing itself has no gluten, so a pasta swap is all it takes.
