Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad with creamy mayonnaise dressing, sweet undertones from brown sugar, and a zesty hint from vinegar. Crunchy celery and carrots add texture, balanced by scallions’ mild bite.

June Arthurs
June 24, 2025
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Ingredients

  • 2 cups whole milk
  • 2 cups mayonnaise
  • 2 tablespoons brown sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon table salt, plus additional salt for cooking pasta
  • 1 pound elbow macaroni
  • 1/3 cup white vinegar
  • 4 scallions, sliced thin
  • 1 large carrot, peeled and grated
  • 1 celery rib, chopped fine

Before You Begin

Using low-fat milk or mayonnaise will result in a thin dressing.

Prepare Dressing

Whisk together milk, mayonnaise, sugar, pepper, and 1/2 teaspoon salt in a bowl.

Reserve 1 cup of the dressing for finishing the salad. Refrigerate both portions.

Cook Pasta

In a large pot, bring 4 quarts of water to a boil.

Add 1 tablespoon of salt and the pasta, cooking until very soft, about 15 minutes.

Drain the pasta in a colander and shake to remove any excess water.

Transfer pasta to a large bowl, add vinegar, and toss until the vinegar is absorbed. Let the pasta cool for 10 minutes.

Combine and Chill

Stir the larger portion of dressing into the pasta until fully combined.

Add the scallions, carrot, and celery, mixing well.

Cover the bowl and refrigerate until the salad is thoroughly chilled, about 1 hour.

Finish and Serve

Mix in the reserved 1 cup of dressing.

Adjust seasoning with salt and pepper to taste, then serve the salad chilled.

Hawaiian Macaroni Salad

Hawaiian Macaroni Salad with creamy mayonnaise dressing, sweet undertones from brown sugar, and a zesty hint from vinegar. Crunchy celery and carrots add texture, balanced by scallions' mild bite.
prep time15 minutes
cook time15 minutes
resting or cooling time1 hour
total time1 hour 30 minutes

Instructions

  • Whisk together milk, mayonnaise, sugar, pepper, and 1/2 teaspoon salt in a bowl.
  • Reserve 1 cup of the dressing for finishing the salad. Refrigerate both portions.
  • In a large pot, bring 4 quarts of water to a boil.
  • Add 1 tablespoon of salt and the pasta, cooking until very soft, about 15 minutes.
  • Drain pasta in a colander and shake to remove excess water.
  • Transfer pasta to a large bowl, add vinegar, and toss until absorbed. Let cool for 10 minutes.
  • Stir the larger portion of dressing into the pasta until fully combined.
  • Add scallions, carrot, and celery, mixing well.
  • Cover and refrigerate until thoroughly chilled, about 1 hour.
  • Mix in the reserved 1 cup of dressing.
  • Adjust seasoning with salt and pepper to taste. Serve chilled.