Hawaiian Mac Salad
Hawaiian Mac Salad is a creamy, ultra-comforting cold pasta salad made with soft elbow macaroni, rich mayonnaise dressing, and a signature apple cider vinegar technique that gives it its authentic island flavor. Simple, satisfying, and perfect for meal prep or plate lunch.
Servings: 6 servings
Calories: 420kcal
Cost: 2
Equipment
- large pot
- colander
- mixing bowls
- whisk
- cutting board and knife
Ingredients
- 400 g elbow macaroni
- 3 tbsp apple cider vinegar
- 1.5 cups full-fat mayonnaise
- 3 tbsp whole milk
- 0.5 tsp white pepper
- 0.5 tsp sugar
- 1 large carrot, finely grated
- 2 stalks celery, finely diced
- 4 green onions, thinly sliced
- 2 tbsp white onion, finely minced
- salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni 2–3 minutes past al dente until very soft. Drain well without rinsing.
- Transfer the hot pasta to a large bowl and immediately toss with apple cider vinegar and a pinch of salt. Let cool for 15 minutes.
- In a separate bowl, whisk together mayonnaise, milk, white pepper, sugar, and salt until smooth and creamy.
- Add grated carrot, celery, green onions, and white onion to the cooled pasta.
- Pour the dressing over the pasta mixture and fold gently until everything is evenly coated.
- Cover and refrigerate for at least 2 hours. Stir and adjust with extra mayo and milk if needed.
- For best flavor, refrigerate overnight. Stir well before serving and adjust seasoning if needed. Serve cold.
Notes
For best results, always use full-fat mayonnaise and allow the salad to rest overnight for maximum flavor. Add extra dressing before serving if it thickens too much. You can customize with shredded chicken, tuna, or even pan-fried Spam for a traditional Hawaiian variation.