4.9 from 78 votes
Hawaiian Macaroni Salad
The Hawaiian Macaroni Salad offers soft, very tender elbow macaroni coated in a creamy dressing made from mayonnaise, milk, brown sugar, and apple cider vinegar for a slightly tangy sweetness. Fresh shredded carrots, thinly sliced scallions, and finely chopped celery add crisp texture and mild oniony flavor, creating a classic side dish often served cold alongside Hawaiian plate lunches.
Prep Time
15 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
40 mins
Servings:
12
servings (1 cup each)
Calories:
430 kcal
Course:
Salad
Cuisine:
American
Ingredients
- salt freshly ground
- black pepper freshly ground
- 1 pound elbow macaroni
- 1/2 cup apple cider vinegar (see note 1)
- 2 cups milk whole
- 2 cups mayonnaise
- 1 tablespoon brown sugar
- 4 scallions thinly sliced (see note 2)
- 2 carrot peeled and grated
- 2 celery finely chopped, ribs
Instructions
- In a large stockpot, bring 4 quarts water and 1 tablespoon salt to a boil. Stir in pasta and cook until very soft, about 15 minutes, stirring often. Drain well, transfer to a large bowl, and stir in vinegar. Cool at least 10 minutes.
- Meanwhile, in a small bowl, whisk together milk, mayonnaise, brown sugar, and salt and pepper to taste (I like 1/2 teaspoon salt and 2 teaspoons pepper). Pour over cooled noodles and stir until evenly coated.
- Fold in scallions, carrots, and celery and stir to combine. Cover and refrigerate at least 1 hour.
Cup of Yum
Notes
- Add apple cider vinegar to the noodles after cooking to help them absorb dressing flavors; reduce or omit if vinegar preference is mild.
- Substitute one grated white or yellow onion for scallions if desired.
- This recipe makes twelve 1-cup servings; store leftovers refrigerated up to four days.
- Make this salad a day ahead and stir before serving to blend flavors.
- If the salad appears dry, stir in warm water a tablespoon at a time to loosen.
- Optional mix-ins include green olives, chopped hard-boiled eggs, boiled potatoes, watercress, pickle relish, frozen peas, or canned tuna for variety.
Nutrition Information
Serving
1cup
Calories
430kcal
(22%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
20mg
(7%)
Sodium
266mg
(11%)
Potassium
199mg
(4%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1831IU
(37%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings (1 cup each)
Amount Per Serving
Calories 430
% Daily Value*
| Serving | 1cup | |
| Calories | 430kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 266mg | 11% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1831IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.