Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

A Hawaiian restaurant opened up where I live and I can’t seem to get enough of their Macaroni Salad.  People have asked me, doesn’t it taste just like regular macaroni salad?  And the answer is “heck no!”  It’s much better!  I think it’s because it’s made with apple cider vinegar and doesn’t have mustard in it.

This recipe makes a big batch so it’s perfect to take to a summer BBQ.  Or you could do what I did and eat most of it yourself.

It takes a little while to make, only because you have to let things cool before you can continue.  It’s totally worth it!

Hawaiian Macaroni Salad

Thank you to I Believe I Can Fry for this recipe.

Hawaiian Macaroni Salad


  • 1 lb elbow macaroni
  • 1/2 cup apple cider vinegar
  • 2 cups whole or 2% milk, divided
  • 2 cups mayonnaise, divided
  • 1 Tbsp brown sugar
  • 4 green onions, thinly sliced
  • 1 large carrot, peeled & grated
  • 1 celery stalk, minced
  • Salt & pepper


  1. Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and return to pot.
  2. Add the cider vinegar and toss until absorbed. Let cool for 10 minutes.
  3. Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.
  4. Once the cooked pasta has cooled for 10 minutes, mix in the dressing. Let cool completely.
  5. Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.
  6. Enjoy!

Enjoy!  And happy BBQing!

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  1. I’m sure this would be a big hit with the family!

  2. Love this new twist on an old favorite! I can’t get enough macaroni salad in the summer 🙂

  3. i love macaroni salad