This Hawaiian macaroni salad recipe is an easy pasta salad made with cook pasta noodles, onions, carrots and a creamy salad dressing.
This recipe is great to serve as a side dish for picnics, potlucks and barbecues.
Easy Pasta Salad
- This recipe uses simple ingredients that are budget-friendly.
- Prep the recipe ahead of time and store in the fridge until you’re ready to serve.
- Divide into serving portions for easy meal prep lunches.
- Serve with hamburgers or as a side to barbecued ribs, steak or chicken.
Recipe Ingredients
PASTA NOODLES: Any type of elbow macaroni noodles will work. I used rice pasta noodles.
CARROT: I used one large carrot, grated on a cheese grater.
ONION: Should be diced small for the recipe.
GREEN ONIONS: Should be chopped small. You can use a pair of kitchen scissors to slice them small – it makes things so much easier!
CELERY: Chopped small.
APPLE CIDER VINEGAR: This is tossed with the salad ingredients before adding the dressing. This is NOT apple cider juice.
CREAMY DRESSING: A simple homemade dressing is made from mayonnaise, milk, sugar, dried onion, salt and pepper.
How To Make Hawaiian Macaroni Salad
- Cook elbow macaroni. Chop and shred the vegetables.
- Mix together mayonnaise, milk, sugar, dried minced onion, salt and pepper according to the full recipe instructions below.
- Add pasta, carrots, onion, and celery to a mixing bowl. Pour apple cider vinegar over top and stir. Add remaining dressing to the salad.
- Let chill in the fridge 4 hours. Serve and enjoy!
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.
More Salad Recipes
- Bacon Ranch Potato Salad is a delicious healthier version using paleo salad dressing.
- Ranch Taco Chicken Salad uses delicious vegetables, cooked chicken, black beans, cheddar cheese and crunchy tortilla chips.
- BLT Pasta Salad is a healthier version of the classic, using greek yogurt, mayonnaise and fresh parsley as the salad dressing.
- Beet Bacon and Feta Salad is drizzled with a delicious balsamic rosemary salad dressing and feta cheese.
Did you love this Hawaiian macaroni salad? Be sure to leave a rating below!
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:
- 2 cups mayonnaise - or miracle whip
- ¼ cup milk
- 1 Tbsp granulated sugar
- 2 tsp dried minced onion
- ½ tsp salt
- ¼ tsp ground black pepper
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
The nutritional information provided is an estimate and is per serving.