If you need a delicious and authentic Hawaiian side dish for a BBQ, luau, potluck, or for your family and yourself, try this real Hawaiian macaroni salad recipe that I created with help from my mother-in-law who was born and raised on the Big Island of Hawaii. She has all the amazing Hawaiian family recipes and secrets that I’m hoping she will help me put on paper so we have them for my daughter and future generations! If you like this, then you’ll love my Lomi Lomi Salmon, Greek Potato Salad, Italian Pasta Salad, and Potato Salad recipes! If you like bacon in your potato salad, then try my German Potato Salad.
Onions are completely optional. I didn’t use them, but I’ve tasted authentic Hawaiian mac salad with onions in it, in Hawaii, and the flavor is droolworthy! I’ve made this with and without onions and both ways taste flavorful and delicious. If you like Hawaiian recipes, then you’ll love my mouthwatering Huli Huli Chicken recipe – my family cannot ever get enough of this dish!
If you’re fortunate enough to live in Hawaii, then you can walk into nearly any local restaurant, including L&L of course, and buy some mac salad. Coming from southern California, there were a fair share of Hawaiian joints or “grindz” as Hawaiians call food. Here in Salt Lake County, there are actually a large number of Polynesians and surprisingly, there are quite a few Hawaiian restaurants up here too, which is nice. My husband is Hawaiian and LOVES all types of Hawaiian food as he is accustomed to eating it.
How to make the best Authentic Hawaiian Macaroni Salad
STEP 1: Cook the macaroni according to package directions and strain the pasta.
STEP 2: In a large bowl, combine the cooked pasta, vinegar, carrots, and onion.
STEP 3: In a medium bowl, stir the mayonnaise, milk, and sugar until well incorporated. Season with the salt and pepper and mix. Add the mixture to the large bowl of pasta and stir well. Cover the bowl and chill in the fridge for at least 3 hours.
STEP 4: If you make this recipe, don’t forget to leave a rating and comment!
History of Macaroni Salad
Macaroni salad, with European roots, namely pasta and mayonnaise, is not the dish you would expect to be popular in Hawaii, but according to author Arnold Hiura, who wrote Kau Kau: Cuisine & Culture in the Hawaiian Islands, the dish could have originated in a couple different ways. One way it could have made its way to Hawaii is from European chefs working in Waikiki hotels. The other way is from plantation managers of European descent but who employed Asian housekeepers and chefs. It began as people using cheap macaroni noodles and pouring mayonnaise all over them because the two were easy to whip up for a snack at home.
According to Taste Cooking’s article, mac salad, as it’s known by the locals, is an affordable meal that first emerged on plantations around the 1900s. By the 1930s, street vendors in pushcarts were selling plated lunches along the popular touristy Hawaiian waterfronts, starting a popular dish that would continue to be served by most, if not all, Hawaiian restaurants, in Hawaii and more.
Vegan
This recipe is versatile; if you want to make this vegan, you easily can by using vegan mayonnaise and cashew, almond, or oat milk instead of regular mayo and regular cow’s milk.
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Final Thoughts
Finally, if you make this Authentic Hawaiian Macaroni Salad recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this side dish recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Authentic Hawaiian Macaroni Salad
Equipment
Ingredients
- 16 oz. macaroni
- 1 tbsp apple cider vinegar can sub white vinegar
- 2 carrots grated
- 1/2 sweet onion diced, optional
- 1 3/4 c mayonnaise for vegan, sub vegan mayo
- 1/3 c milk any type; use nut milk for vegan
- 1 tbsp granulated sugar
- 1/4 tsp Hawaiian salt or sea salt
- black pepper freshly cracked
Instructions
- Cook the macaroni according to package directions and strain the pasta.
- In a large bowl, combine the cooked pasta, vinegar, carrots, and onion.
- In a medium bowl, stir the mayonnaise, milk, and sugar until well incorporated. Season with the salt and pepper and mix. Add the mixture to the large bowl of pasta and stir well. Cover the bowl and chill in the fridge for at least 3 hours.
Nutrition (per serving)
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Elise’s Kitchen Favorites
This recipe is a hit anytime I make it! It has become my go-to summer potluck dish.
Thank you so much, Sarah! I’m so happy it’s one of your favorites 🙂