This Easy Hawaiian Macaroni Salad is a creamy and tasty dish you’ll love! With pasta, sweet pineapple, crunchy carrots, and a savory dressing, it’s perfect for picnics and potlucks.
You can whip this up in no time! It’s a hit at gatherings, and I secretly enjoy it with a sprinkle of extra mayo on top—just makes it that much better! 😄
Key Ingredients & Substitutions
Elbow Macaroni: This is the traditional pasta for Hawaiian macaroni salad. You can substitute with shell pasta or any small pasta shape you have on hand, like fusilli or penne, if you prefer a different texture.
Mayonnaise: Full-fat mayo gives the salad its creaminess, but you can use low-fat or vegan mayo if you’re looking for lighter options. I often find adding a little Greek yogurt can also give it a nice tang.
Pineapple: For a touch of sweetness, crushed pineapple is great, but if you don’t have any, diced apples or even raisins can work! Just make sure to adjust the sugar in the dressing accordingly.
Carrots and Celery: These add crunch and color. If you need a substitute, consider bell peppers or cucumbers for different flavors. Sometimes I like to add some diced bell pepper for an extra zing!
How Do I Make Sure My Pasta Isn’t Mushy?
Overcooked pasta can ruin the texture of your salad, so cook it just until al dente. Here’s how:
- Check the pasta a couple of minutes before the package time ends. It should be firm but not raw.
- Once done, drain it immediately and rinse with cold water. This stops the cooking and helps it cool down quickly.
- Let the macaroni drain well; excess water can make your salad soupy.
Following these tips keeps your pasta perfectly chewy and ready to absorb all those delicious flavors!
Easy Hawaiian Macaroni Salad
Ingredients You’ll Need:
- 3 cups elbow macaroni
- 1 cup mayonnaise (preferably full-fat for creaminess)
- 2 tablespoons apple cider vinegar or white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded carrot
- 1/2 cup diced celery
- 1/2 cup crushed pineapple, drained (optional for a sweet touch)
- 1/4 cup finely chopped onion (optional)
- 2 hard-boiled eggs, chopped (optional for added texture)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then you’ll want to let it chill in the refrigerator for at least 2 hours. This chilling time lets the flavors meld together beautifully. So overall, plan for about 2 hours and 15 minutes—easy peasy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the elbow macaroni according to the package instructions until it’s al dente. This means it should be firm but tender. Once it’s cooked, drain it and rinse it under cold water to cool it down and stop the cooking. Set the drained macaroni aside.
2. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, vinegar, sugar, salt, and black pepper. Stir everything together until the sugar is dissolved and the mixture is nice and smooth.
3. Mix the Pasta with Dressing:
Take the cooked and cooled macaroni and add it to the bowl with the dressing. Toss it well to coat all the pasta evenly with the delicious dressing.
4. Add the Veggies and Pineapple:
Now, fold in the shredded carrot, diced celery, crushed pineapple, and onion if you’re using it. Gently mix everything together, being careful not to mush up the pasta.
5. Optional Hard-Boiled Eggs:
If you’d like, you can add the chopped hard-boiled eggs for a little extra texture and protein. Just fold them in lightly so they don’t break apart too much.
6. Chill the Salad:
Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 2 hours. This allows all the flavors to meld together into a tasty, creamy salad.
7. Serve and Enjoy:
Before serving, give it a taste! If you think it needs a little more salt or creaminess, feel free to add a bit more mayo or seasoning to your liking. This salad is perfect as a side for grilled meats, BBQs, or any Hawaiian-themed meal. Enjoy your delicious Hawaiian macaroni salad!
FAQ for Easy Hawaiian Macaroni Salad
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute regular elbow macaroni with gluten-free pasta. Just follow the same cooking instructions on the package, and you’ll have a delightful gluten-free version of this salad.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving again, and if it seems dry, add a bit of mayonnaise to refresh it!
Can I Make This Salad in Advance?
Yes, this salad keeps well in the fridge! You can prepare it a day ahead of time and let it chill overnight to let the flavors develop even further. Just remember to check the seasoning before serving.
What Can I Use Instead of Pineapple?
If you don’t have crushed pineapple or prefer not to add sweetness, you can substitute it with diced apples, raisins, or even omit it completely. Just adjust the sugar in the dressing to taste!
