Hawaiian Macaroni Salad


If I had one wish right now, I’d grant all of us a summer vacation. Not, like, a college version of summer vacation, though I think all of us would take that too, but a real, kid-like summer vacation.

I’m talking water balloon fights, playing tag for hours with the neighborhood kids, watching TV until 3pm and maybe even a lil’ summer camp thrown into the mix, ‘cuz sometimes you need a break from your parents (and then you learn that summer camp is really just them needing a break from you).

Honestly, my favorite part about summer was watching Wimbledon in my pajamas until the mid-afternoon, all whilst eating ice cream straight from the carton. And sure, some could argue that I could do that now…but the guilt! Wasting days away doing nothing are never guilt-less. Not worth it.

So yeah, I wish all of us could have a guilt-less, do nothing, have fun kind of summer.

In the summer, my parents would always get take-out from a nearby Hawaiian restaurant. Don’t ask me why it was only reserved for summer, maybe it was the whole thing where my mom didn’t want to be near a stove, or they wanted to enjoy the few hours of sunshine, post work. Who knows.

Regardless, it was one of my favorite things to eat. There was always some sort of pork or chicken hawaiian bbq, really good rice and macaroni salad.

The macaroni salad I remember was dredged in mayonnaise. I’m talking more mayonnaise than pasta. I loved it though.

This salad is a little bit more refined; not by much, just a little. The pasta is cooked al dente, which is not traditional. Typically it’s overcooked on purpose, but my body won’t allow that, so it’s not.

The carrot from my memory was shaved. I personally enjoy more of a crunch so I diced mine. And there’s definitely less mayonnaise than my memory. Despite these little tweaks, this macaroni is simple and delicious. AND EASY.

Not that macaroni salad is ever difficult. It shouldn’t be.

The salad has a dash of sugar, loads of pepper, a few splashes of red wine vinegar, and of course a hefty amount of mayonnaise. After the pasta chilled out in the fridge, the pasta soaked up a good amount of the mayonnaise.

Right before you serve the pasta salad, you have the choice to add more mayonnaise, if you like. I personally did not. But you know, you do you!

This macaroni salad is perfect alongside some bbq chicken or steak. It’s good to bring to a pot-luck bbq, if that’s the sort of thing you’ll be attending in the next week or so. It’s simple and good.

The plan: you’ll make this and it will go quickly…very, very quickly.

Hawaiian Macaroni Salad

Print this recipe!

1 pound elbow macaroni
1 1/2 cup Best Foods mayonnaise
2 teaspoon sugar
2 1/2 teaspoons red wine vinegar
1 teaspoon salt
2 teaspoons freshly ground pepper
3/4 cup diced yellow onion (from about 1/4 onion)
3/4 cup diced carrot (from about 2 small carrots)
3/4 cup diced celery (from about 2 stalks)

1. Bring a medium pot of salted water to a rapid boil. Cook elbow macaroni according to package instructions, about 5-6 minutes. Drain and transfer to a large bowl; set aside.

2. Meanwhile, in a medium bowl, add mayonnaise, sugar, vinegar, salt and pepper; mix until combined.

3. The pasta should still be warm–this is good! Add the yellow onion, diced carrot and diced celery to the pasta and toss. Add the mayonnaise mixture and toss until pasta and vegetables are thoroughly coated. If you like more mayonnaise, by all means add one more 1/4 cup. Salt to taste just to make sure you’re pleased with the salt content. Cover the bowl with plastic wrap and refrigerator for a minimum of 3 hours. The pasta will have absorbed some of the mayonnaise. If you like you can add more mayonnaise, if you like.

Previous Post Next Post

You Might Also Like


Leave a Reply

  • Reply Rob September 9, 2014 at 4:46 pm

    Awesome my new favorite simple and delicious.

  • Reply Em November 17, 2013 at 8:43 pm

    I live in Hawaii. I have never heard of red wine vinegar in macaroni. But that sounds good. I will have to try it next time I make shoyu chicken. I too do not like my macaroni salad drenched in mayonnaise.

  • Reply Rob Marshall August 11, 2013 at 5:14 pm

    How many servings does this recipe make?

  • Reply gracey July 11, 2013 at 1:36 pm

    I have made this many times at hime and I simoly love it

  • Reply karen April 27, 2013 at 9:10 am

    I made this last night for the family and my husband followed it with pineapple teryaki chicken. We all loved it! Reminded us of our favorite Hawaiian place in Portland. Thank you for this recipe, we are adding it to our family favorites. I wouldn’t change a thing.

  • Reply Jannie April 20, 2013 at 8:45 pm

    This was incredibly good! It was light, refreshing and complimented carne asada very well. I had a particularly strong onion, though and might use less or try a different kind.

    Thank you for a great recipe! This one in going on the “Go To” List!

  • Reply aashleeighh August 27, 2012 at 4:30 pm

    how many does this make? hehe i need it for two 🙂

  • Reply Treasures By Brenda July 17, 2012 at 1:34 pm

    Sounds like a good pasta salad. We love our meals simple and cool in the summer.

  • Reply myfudo July 4, 2012 at 7:16 am

    Looks so perfect for summer. The nearest I can get to a Hawaiian treat is a carton of pineapple juice. =) This is something that will bring me closer to a Hawaiian tropical adventure. Will definitely try before summer wears me out…Thanks for sharing.

  • Reply Crude Oil Tips July 4, 2012 at 12:09 am

    WOW..after seeing these pics now my mouth has become watery!!!

  • Reply Baking Serendipity July 3, 2012 at 10:38 am

    A childhood summer vacation sounds fantastic…but so does this macaroni salad! I love the Hawaiian twist!

  • Reply Let Me Eat Cake July 2, 2012 at 12:26 pm

    yummy! i totally want a kid summer vacay like so bad. i tend to on occasion waste days and just tell myself that I’m not feeling well so i can stay in bed but the guilt always surfaces!

    • Reply Adrianna July 2, 2012 at 1:02 pm

      I’m totally stealing this idea!

    1 2