Description
This creamy and tangy Hawaiian Macaroni Salad is a perfect side dish for your summer barbecue, picnic, or potluck. Made with elbow macaroni, rich mayonnaise, and a touch of sweetness from optional add-ins like pineapple and carrots, this dish is sure to be a crowd-pleaser!
Ingredients
Scale
-
- 8 ounces elbow macaroni noodles
- 1⅛ cup mayonnaise (preferably Best Foods or Hellmann’s for authenticity)
- 1 teaspoon salt
- ¼ cup milk
Optional Add-ins (for extra flavor!):
-
- ½ cup shredded carrots
- ¼ cup finely chopped onions
- ¼ cup crushed pineapple (for a sweeter twist)
- ¼ cup chopped celery
- ½ teaspoon black pepper
Instructions
- Cook the Macaroni:
Bring a pot of salted water to a boil and cook the elbow macaroni 2 minutes past al dente (it should be soft, not firm). Drain and rinse with cool water, then let the noodles sit until fully cooled. - Make the Dressing:
In a large bowl, whisk together mayonnaise, milk, and salt until smooth. - Mix & Chill:
Add the cooled macaroni to the dressing and stir until evenly coated. If using, fold in the carrots, onions, or other add-ins for extra flavor. - Refrigerate:
Cover and refrigerate for at least 1 hour (overnight is best for full flavor).
- Serve & Enjoy:
Stir before serving, and if needed, add a little extra mayo or milk to refresh the creaminess.
Notes
- For a tangier twist, add a splash of vinegar or a squeeze of lemon juice.
- This salad can be made a day ahead of time for the flavors to meld together.
- The pineapple adds a nice sweetness, but feel free to skip it for a more traditional version.
Nutrition
- Serving Size: 1 plate (⅙ of the recipe)
- Calories: 250
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg