Hawaiian Mac Salad
I've been lucky enough to spend some time with family in Hawaii over the years. One of my favorite meals there is Hawaiian BBQ, which is always served with a side of the best macaroni salad. I found myself craving it recently and set out to create my own version.
It's incredibly simple, with very few ingredients and add-ins, and that's what I love about it. Traditionally, you're supposed to use macaroni, which is a great option, but I had farfalle on hand, and it worked great too! I hope you enjoy this at one of your upcoming BBQs.
Why You'll Love This
A genuine taste of Hawaiian BBQ — The classic creamy, tangy side that shows up alongside every plate lunch.
Just a handful of ingredients — Nothing fussy, and probably already in your kitchen.
Key Ingredients
Mayonnaise — The rich, creamy backbone of the dressing; a generous amount is what gives this its classic texture.
Apple cider vinegar — Tossed with the pasta early on for tang that balances the richness of the mayo.
Shredded carrot and onion — Classic mix-ins that add subtle sweetness and a bit of crunch.
Milk — Loosens the mayo dressing to the right pourable consistency.
Sugar — A touch of sweetness that balances the tang from the vinegar.
Hawaiian Mac Salad
Prep time: 20 minutes, plus 15 minutes and 3–4 hours chilling | Cook time: 10 minutes | Serves 6–8
Ingredients:
12 ounces farfalle or macaroni
2 tablespoons apple cider vinegar
¾ cup shredded carrots
¼ cup shredded onion
2 cups mayonnaise (Kewpie preferred)
¼ cup milk
1½ teaspoons sugar
Kosher salt, to taste
Ground black pepper, to taste
Instructions:
Cook pasta according to package directions. Rinse thoroughly under cold water until cool, then drain well and place in a large bowl. We want to make sure the pasta stops cooking, and cool pasta helps take on the vinegar and dressing better. Sprinkle the vinegar over the pasta.
Add the carrot and onion, and toss together until well combined. Refrigerate for 15 minutes, or until cooled.
In a separate small bowl, whisk together the mayonnaise, milk, and sugar. Fold the mayo mixture into the pasta until evenly coated. Season with salt and pepper to taste. Cover and refrigerate for 3–4 hours before serving. This can also be left overnight
Tips for Success
Rinse the pasta thoroughly under cold water — it stops the cooking and helps the pasta take on the vinegar and dressing better.
Don't skip the first 15-minute chill with just the vinegar and vegetables; it lets the pasta soak up some tang before the richer dressing goes on.
The longer chill (3–4 hours, or overnight) really matters — the salad tastes noticeably better once the flavors have had time to meld and the pasta has absorbed more of the dressing.
If the salad seems a little dry after chilling (the pasta keeps absorbing dressing as it sits), stir in a splash more mayo or milk before serving.
Ways to Serve It
As the classic BBQ side to your summer cookout — Alongside kalua pork, teriyaki chicken, or a Loco Moco plate.
As a make-ahead potluck dish — It needs to chill anyway, so it's easy to prep well in advance.
Alongside grilled proteins — A simple, cooling side for a casual dinner.
Storage
Store in an airtight container in the refrigerator for up to 4–5 days. The flavor and texture actually improve with an overnight rest. This isn't freezer-friendly, since mayo-based dressings don't hold up well once frozen.
Swaps and Substitutions
Pasta: Any small pasta shape works — macaroni is traditional, but farfalle (or shells, or elbows) all work well.
Mayonnaise: A light mayo can lighten the dish up, though it will move slightly away from the traditional richness.
Add-ins: Diced ham or imitation crab are common additions at Hawaiian plate lunch spots for a heartier version.
Vinegar: Rice vinegar can stand in for apple cider vinegar for a slightly different tang.