Hawaiian Mac Salad is a must at your next BBQ or Luau.

Hawaiian Macaroni Salad Recipe

You just can’t beat the simple creamy classic flavors of Hawaiian Macaroni Salad. My brother in law grew up in Hawaii, and once a year we love to have a big Hawaiian feast, and this recipe for simple Hawaiian Mac Salad is always on the menu…it’s a must! It really is so simple, yet so delicious. It always tastes amazing mixed with other things on my plate.

Simple Hawaiian Mac Salad Ingredients:

* 1 pound (16oz.) macaroni pasta
* 2 tablespoons apple cider vinegar
* 3 carrots shredded and chopped fine
* 2 1/2 cups Best Foods Mayo (aka Hellman’s Mayo)
* 1/4 cup milk
* 2 teaspoon sugar
* salt and pepper to taste

How to make Hawaiian Macaroni Salad:

* Cook macaroni according to the directions on the package. Cook to al dente…slightly undercooked to avoid over cooking it. Drain the pasta well and place it in a big bowl.
* In a separate bowl, whisk together the mayo, vinegar, carrots, milk and sugar.
* Fold mayo mixture into the macaroni until all the noodles are evenly coated. Season with salt and pepper to taste.
* Cover and refrigerate at least 4 hours (best overnight). When ready to serve, stir in a little more milk if needed to get it back to the right consistency. Fold it in with a large rubber spatula.

Can you make Hawaiian Macaroni Salad ahead?

Yes…you can make this salad the day or night before your BBQ or Luau. The key is to get the consistency back to what you what by adding a little milk to the salad. It tends to solidify in the fridge overnight or even just a few hours in the fridge. If you gently stir in the milk it will help loosen up the pasta and mac it easy to scoop.

Hawaiian Macaroni Salad

Simple creamy and delicious Hawaiian Mac Salad is a must at your next BBQ or Luau.

Author Kami | NoBiggie.net

Ingredients

1 pound (16oz.) macaroni pasta
2 tablespoons apple cider vinegar
3 carrots shredded and chopped fine
2 1/2 cups Best Foods Mayo (aka Hellman's Mayo)
1/4 cup milk
2 teaspoon sugar
salt and pepper to taste

Instructions

Cook macaroni according to the directions on the package. Cook to al dente…slightly undercooked to avoid over cooking it. Drain the pasta well and place it in a big bowl.
In a separate bowl, whisk together the mayo, vinegar, carrots, milk and sugar.
Fold mayo mixture into the macaroni until all the noodles are evenly coated. Season with salt and pepper to taste.
Cover and refrigerate at least 4 hours (best overnight). When ready to serve, stir in a little more milk if needed to get it back to the right consistency. Fold it in with a large rubber spatula.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!