Hawaiian Macaroni Salad
A creamy, tangy Hawaiian-style macaroni salad made with tender pasta, shredded carrot, and a simple mayonnaise-milk dressing. Great for potlucks and plate lunches.
Ingredients
Salad
- 12 oz elbow macaroni or small shells
- 1 cup finely shredded carrot about 1 large carrot
- ⅓ cup finely diced onion red or white
- ¼ cup frozen peas thawed (optional)
- 2 tbsp sweet pickle relish optional
- Salt and black pepper to taste
Dressing
- 1 ½ cups mayonnaise
- ¼ cup whole milk or evaporated milk
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sugar
- ½ tsp salt
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni until al dente. Drain and rinse under cold water until the pasta is cool. Toss with a touch of oil or a tablespoon of dressing to prevent sticking.
- Whisk together mayonnaise, milk, vinegar, sugar, salt, and pepper until smooth. Adjust seasoning to taste.
- In a large bowl, mix pasta with carrot, onion, peas, and relish. Fold in the dressing until evenly coated. Cover and refrigerate at least 30 minutes, ideally 2–4 hours.
- Toss again before serving, garnish with chopped green onion if desired, and serve chilled.
Notes
- Make-ahead: Salad stores well for up to 24 hours; add extra dressing if absorbed.
- Substitutions: Swap half the mayo for Greek yogurt for a lighter version.
- Dairy-free: Use plant-based mayo and thin with water if needed.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 3gFat: 18gSaturated Fat: 3gSodium: 380mgSugar: 4g
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