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Hawaiian Macaroni Salad

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This Hawaiian macaroni salad recipe is an easy pasta salad made with cook pasta noodles, onions, carrots and a creamy salad dressing. It’s great to serve as a side dish for picnics, potlucks and barbecues.

a large bowl of creamy hawaiian macaroni pasta salad

Hawaiian Macaroni Salad Overview

This is a classic cold pasta salad, similar to traditional macaroni salad that is perfect to serve with hamburgers or steak. First, the pasta is cooked and rinsed under cold water. Next, it’s mixed with grated carrots, chopped onion, scallions, chopped celery, and tossed with white vinegar.

A creamy dressing is made using mayonnaise, milk, sugar, minced onion, salt and pepper. This is tossed with the pasta salad which is then chilled in the fridge for 4 hours before serving.

Recipe ingredients in bowls including uncooked pasta noodles, mayonnaise, chopped scallions, shredded carrots, chopped onion, white vinegar, sugar, milk, chopped celery, dried minced onion, salt and pepper.

Recipe Ingredients

  • 1 lb uncooked elbow macaroni
  • ½ cup grated carrots – about 1 large carrot
  • ½ cup chopped yellow onion
  • 1 cup chopped scallions (green onion) – about 6 stalks
  • 2 celery ribs – chopped small (about ¾ cup)
  • 2 Tbsp white vinegar

Dressing:

Three images of elbow pasta. First is pot of cooked pasta in water, second is pasta in strainer, last is cooked pasta in large bowl.

How To Make Hawaiian Macaroni Salad

STEP 1: Cook 1 lb elbow macaroni in a pot of boiling water according to package directions. Rinse under cold water and drain.

Bowl of shredded carrot, chopped onion, celery, green onion and pasta. First unmixed then mixed together.

STEP 2: Add the 1 lb cold cooked pasta, ½ cup grated carrots, ½ cup chopped onion, 1 cup scallions (green onions), and 2 chopped celery ribs to a large bowl. Drizzle the 2 Tbsp white vinegar overtop and toss everything together.

Four images, first is creamy sauce with salt and pepper and dried minced onion on top. Second is creamy sauce mixed together, Third is creamy sauce poured on top of pasta salad. Fourth is creamy hawaiian macaroni salad

STEP 3: In a small bowl together the dressing: Add 2 cups mayonnaise, ¼ cup milk, 1 Tbsp sugar, 2 tsp dried minced onion, ½ tsp salt and ¼ tsp ground black pepper. Mix together.

STEP 4: Now pour the creamy dressing over top and mix together.

A bowl of plastic covered macaroni salad, and the final creamy macaroni salad in a separate picture.

STEP 5: Cover the salad with plastic wrap and let chill in the fridge for minimum 4 hours. Give a quick stir just before serving.

Close up of creamy pasta salad with chopped onion and carrot.

Recipe Tips

  • Because this salad is served cold, it can be prepped the night before and stored in the fridge until ready to serve.
  • Any shape of pasta noodles will work for the recipe. They do not need to be macaroni style.
  • Cook pasta al dente (soft but still a bit firm) so that it isn’t too mushy.

How To Store Leftovers

  • Leftover pasta salad can be stored in an airtight container in the fridge for up 3-4 days but tastes best when served within 1-2 days.
A spoon of creamy macaroni pasta salad.

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A bowl of hawaiian macaroni pasta salad

Hawaiian Macaroni Salad

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Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 10 servings

Ingredients

  • 1 lb uncooked elbow macaroni
  • ½ cup grated carrots - about 1 large carrot
  • ½ cup chopped yellow onion
  • 1 cup chopped scallions (green onion) - about 6 stalks
  • 2 celery ribs - chopped small (about ¾ cup)
  • 2 Tbsp white vinegar

Dressing:

Instructions

  • Cook 1 lb elbow macaroni in a pot of boiling water according to package directions. Rinse under cold water and drain.
  • In a small bowl together the dressing: Add 2 cups mayonnaise, ¼ cup milk, 1 Tbsp sugar, 2 tsp dried minced onion, ½ tsp salt and ¼ tsp ground black pepper. Mix together and set aside.
  • Add the 1 lb cold cooked pasta, ½ cup grated carrots, ½ cup chopped onion, 1 cup scallions (green onions), and 2 chopped celery ribs to a large bowl. Drizzle the white vinegar overtop and toss everything together.
  • Now pour the creamy dressing over top and mix the salad together.
  • Cover the salad and let chill in the fridge for minimum 4 hours. Give a quick stir just before serving.

Nutrition

Calories: 478kcal | Carbohydrates: 42g | Protein: 7g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 384mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1183IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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