The bright, colorful bowl of Classic Macaroni Hawaiian Salad is a delightful scene that summons memories of summer picnics and family gatherings. This easy homemade recipe comes together in under an hour and features the perfect creamy dressing that clings to the macaroni and fresh vegetables. One reason it works so well is the balance of flavors and textures, making it a refreshing, satisfying dish that everyone loves.
This recipe is ideal for potlucks, BBQs, or simply to enjoy on a warm day. You can easily prepare it ahead of time, and it tastes even better after resting in the refrigerator for a few hours or overnight.
Why You’ll Love This Recipe
- The elbow macaroni provides a delightful chewy texture.
- The creamy dressing enhances the fresh vegetables.
- It’s easy to whip up in just a few steps.
- The flavors meld beautifully after chilling.
What You’ll Need
Gather the following ingredients to make this flavorful salad:
For the Salad
- 1 pound 16 ounce elbow macaroni, uncooked
- 2 large carrots, peeled and grated
- 2 ribs celery, single sticks, finely chopped
- ½ medium sweet onion, finely grated
- 1 bunch green onions, sliced
For the Dressing
- 2 cups mayonnaise (Best Foods)
- 1 cup half and half
- 3 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
For Serving
- Chopped fresh parsley or green onions
Mayonnaise can be swapped for Greek yogurt for a lighter version.
Substitutions & Swaps
- Elbow macaroni can be replaced with any pasta shape.
- Half and half can be substituted with milk or cream.
- Apple cider vinegar can be replaced with white vinegar.
- Granulated sugar can be swapped for honey or maple syrup.
How to Make It
Begin preparing your Hawaiian salad with these simple steps.
Boil the Pasta
Boil a large pot of salted water and cook your elbow macaroni 3 minutes longer than the package directions say for al dente. Once done, drain the cooked pasta using a colander and put the hot pasta into a large bowl.
Drizzle Vinegar
Drizzle some apple cider vinegar over the warm pasta and gently mix it with a wooden spoon. Let it cool while you prep the other ingredients.
Combine the Vegetables and Dressing
Mix the carrots, celery, both types of onions, mayonnaise, half and half, sugar, salt, pepper, and paprika in a separate bowl. Give it a good stir until it’s well combined. Do a quick taste test and tweak the seasonings to your liking.
Fold in the Pasta
Now, pour this mixture into the bowl with the cooled pasta. Use a wooden spoon or spatula to gently fold everything until the pasta is nicely coated in the dressing.
Chill for Flavor
Cover the bowl with plastic wrap and refrigerate for 2-4 hours to let the flavors meld. For the best results, let it chill overnight.
Garnish and Serve
When you’re ready to serve, sprinkle a little bit of fresh chopped green onions or parsley on top. Serve it chilled, and enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well due to the mayo.
Reheat: Not recommended; best enjoyed cold.
Tips for Best Results
- Ensure the pasta is fully cooled before mixing to prevent wilting veggies.
- Adjust the seasoning to your palate; you can add more sugar for sweetness if desired.
- Adding diced pineapple can give an extra Hawaiian twist.
Serving Suggestions
- Pair it with grilled meats for a delightful BBQ spread.
- Serve alongside a fresh garden salad for a complete meal.
- Bring to potlucks for a crowd-pleasing dish everyone will love.
