Description
Creamy, tangy, and perfectly simple — this Hawaiian Macaroni Salad is a must-have side for BBQs, plate lunches, or casual gatherings. With tender pasta, crunchy veggies, and a signature sweet-and-savory dressing, it’s an island-style favorite that’s impossible to resist!
Ingredients
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8 ounces dried elbow macaroni (about 1 2/3 cups)
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1 small carrot, peeled and grated
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2 medium scallions, finely sliced
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1/4 small yellow onion, finely grated or minced
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1 cup mayonnaise (preferably Best Foods or Hellmann’s)
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2 tablespoons milk
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1 tablespoon + 1 teaspoon apple cider vinegar
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1 tablespoon + 1 teaspoon dill pickle brine
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1/2 teaspoon kosher salt
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1/4 teaspoon granulated garlic
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1/4 teaspoon freshly ground black pepper
Instructions
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Cook the Macaroni:
Bring a large pot of salted water to a boil. Add macaroni and cook until very soft (just past al dente), about 9–10 minutes. Drain and let cool slightly. -
Mix the Dressing:
In a large bowl, whisk together the mayonnaise, milk, vinegar, pickle brine, salt, granulated garlic, and black pepper until smooth. -
Combine:
Add the warm pasta to the bowl with the dressing. Stir to coat well. The warm pasta helps absorb more flavor! -
Add Veggies:
Fold in the grated carrot, scallions, and onion. Mix until everything is evenly combined. -
Chill:
Cover and refrigerate for at least 1 hour (overnight is even better) to let the flavors meld.
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Serve:
Stir before serving. Adjust seasoning if needed, and enjoy chilled!
Notes
Use full-fat mayo for the most authentic, creamy texture.
For extra tang, you can add more vinegar or pickle brine to taste.
Best made ahead — it tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Hawaiian