Description
Few local-style Hawaiian dishes are more iconic than mac salad! My Mom (born and raised in Honolulu) makes the best Hawaiian Macaroni Salad this side of the Pacific.
Her easy recipe folds perfectly cooked pasta into a creamy mayonnaise dressing with grated carrot and fragrant spices – an ideal side dish for a classic plate lunch, summer cookouts, potlucks, and so much more.
Simple, perfect comfort food, guaranteed to broke da mouth! 😁🌺🤙🏼 Naturally vegetarian and dairy-free, easily gluten-free and vegan.
Ingredients
Scale
- 8 ounces dry elbow macaroni or short pasta of choice
- 1 medium carrot, peeled as desired and grated
- 1 cup Hellman’s Real Mayonnaise (also known as Best Foods Real Mayonnaise in Hawaii and on the West Coast)
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- optional: up to 1/4 teaspoon cayenne pepper
- kosher salt and ground black pepper
Instructions
- Boil the macaroni: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. Drain the pasta, rinsing with cold water, and set aside.
- Assemble the macaroni salad: Add cooled elbows to a large mixing bowl with the grated carrot, mayonnaise, sugar, garlic powder, onion powder, paprika, turmeric, and cayenne (if using). Season with 1 teaspoon kosher salt and ground black pepper, as desired. Stir to combine, seasoning with additional spices and/or salt as needed. [gallery columns="2" size="full" ids="28112,28114"]
- Serve immediately, garnished with finely sliced green onions or chives as desired. In Hawaii, mac salad is often served plate lunch-style, alongside rice with local favorites like shoyu chicken, kalua pig, teriyaki beef, kalbi, etc. Enjoy!
Notes
- Dietary Restrictions: As written, this Hawaiian macaroni salad recipe is naturally vegetarian and dairy-free. With a few quick and simple swaps, you can also make it…
- Gluten-free macaroni salad: Simply swap the macaroni with your gluten-free pasta of choice. Be sure to cook according to package directions to achieve the perfect al dente bite.
- Vegan macaroni salad: Simply swap the mayonnaise with your favorite vegan mayonnaise. I’m a big fan of Sir Kensington’s Vegan Mayo, which is made with aquafaba (chickpea cooking liquid) and has seriously amazing flavor and texture.
- Make-Ahead and Storage: This Hawaiian mac salad is best served immediately upon dressing (see Meal Prep tips, below, for a better make-ahead plan), though leftovers will keep for up to 3 days. Store the leftover macaroni salad in an airtight container in the refrigerator.
- 10-Minute Meal Prep: If you’d like to do a little prep in advance to help cut down on the active prep time when toss together your mac salad, go ahead and boil + season the pasta:
- Boil the macaroni according to Step 1 of Recipe Directions, above. Toss rinsed and cooled pasta with grated carrot, sugar, and all listed spices. Store in an airtight container in the refrigerator for up to 1 week. To serve, simply fold in the mayonnaise – easy! (10 minutes active prep)