A Delicious Hawaiian Macaroni Salad for Your Summer Cookouts

Are you looking for the perfect side dish for your summer cookouts? Look no further! This Hawaiian Macaroni Salad is creamy, tangy, and filled with fresh, crunchy veggies that everyone will love, even the kids!

The Perfect Summer Side Dish

This Hawaiian macaroni salad is a delicious twist on the classic macaroni salad, and it’s the ideal side dish for any party, picnic, or get-together. It’s also great for a quick and easy dinner. I like to prepare it ahead of time and let it chill in the refrigerator. This not only enhances the flavors but also makes it even more refreshing on a hot summer day.

The Secret Ingredient

The secret to the amazing flavor of this Hawaiian macaroni salad is apple cider vinegar. It adds a tangy and bright taste to the creamy mayo dressing, making it irresistible. Despite its name, there is no ham or pineapple in this recipe. Its authenticity comes from the simple ingredients that come together in perfect harmony.

Inspired by a Trip to Hawaii

I recently went on a summer vacation in Hawaii and fell in love with the local cuisine. We spent the week in Oahu, indulging in the best foods, including Hawaiian macaroni salad. I was so inspired by our trip that I couldn’t wait to recreate the flavors and share them with you!

Why You’ll Love This Recipe

Here are a few reasons why you’ll love this Hawaiian Macaroni Salad:

It pairs well with anything, whether it’s a barbecue or a simple dinner recipe.
It’s budget-friendly, as the ingredients are inexpensive, allowing you to make a large batch without breaking the bank.
It’s the perfect party food and a hit at potlucks and special occasions.

Recipe Ingredients

To make this Hawaiian Macaroni Salad, you’ll need the following simple ingredients:

Elbow macaroni: I recommend using jumbo elbow macaroni, but you can use the smaller kind as well. Cook it according to the package directions.
Mayonnaise: The creamy base of the salad comes from your favorite brand of mayonnaise.
Milk: A splash of milk helps to keep the dressing from becoming too thick.
Apple cider vinegar: The slightly fruity taste of apple cider vinegar adds a pop of acid that complements the richness of the mayo.
Sugar: The sweetness from the sugar balances out the other ingredients.
Seasoning: A touch of salt and pepper brings out the flavors in the dressing.
Carrots and green onions: These fresh veggies add crunch and freshness to the salad, making it even more delightful.

How to Make Hawaiian Macaroni Salad

Making this macaroni salad is quick and easy. Here’s how:

Cook the pasta: Boil the pasta according to the package directions. Drain and set it aside to cool.
Make the dressing: In a large mixing bowl, whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper until smooth.
Add the pasta and veggies: Stir in the cooked pasta, shredded carrot, and sliced green onions until everything is well coated.
Chill and serve: Cover the bowl with foil or plastic wrap and refrigerate for at least 1 hour or overnight to allow the flavors to meld together. Serve chilled and enjoy!

Serving Suggestions

This Hawaiian Macaroni Salad pairs perfectly with classic barbecue dishes like Cherry Dr Pepper Ribs, Baked Teriyaki Chicken Thighs, or Chicken Skewers for an authentic BBQ meal. For more side dish options, try Air Fryer Corn on the Cob and Cowboy Beans.

Tips and Variations

Here are a few tips and variations for this recipe:

Vegan option: Swap regular mayo for vegan mayo and use cashew or almond milk.
Lighter version: Use half Greek yogurt or more instead of all mayonnaise for a lighter dressing.
More veggies: Add diced onion, hard-boiled eggs, and celery for extra texture and flavor.
Gently stir: When adding the pasta, stir gently to avoid ripping the noodles.

Storage Directions

You can store any leftovers of this Hawaiian macaroni salad in an airtight container or a tightly covered bowl in the refrigerator for up to 1 week. It’s perfect for making in advance, so feel free to prepare it 1-2 days before serving.