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Creamy Hawaiian macaroni salad with elbow pasta, mayo dressing, red onion, carrots, and parsley garnish.

Creamy Hawaiian Macaroni Salad

Creamy Hawaiian macaroni salad made with soft pasta, mayo, and crisp veggies. A classic island style side dish perfect for potlucks and plate lunches.
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Course: Potluck Recipe, Salad, Side Dish
Cuisine: American, Hawaiian
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 5 minutes
Total Time: 35 minutes
Servings: 8
Calories: 410kcal
Cost: $7

Equipment

  • 1 Large pasta pot (To boil elbow macaroni)
  • 1 Fine-mesh strainer (For draining pasta thoroughly)
  • 1 Large mixing bowl (To assemble and mix the salad)
  • 1 Sharp knife (For finely dicing veggies and eggs)
  • 1 Measuring cups (To ensure the proper dressing ratio)
  • 1 Shallow wide bowl (Ideal for folding ingredients without breaking pasta)

Ingredients

  • 1 lb Elbow macaroni - Cook 2 minutes past al dente
  • 2 Hard-boiled eggs - One mashed into dressing, one diced
  • ½ cup Carrots - Finely diced
  • ½ cup Celery - Finely diced
  • ¼ cup Red onion - Finely chopped (optional but used in your image)
  • 2 tablespoon Green onions - Thinly sliced (white and light green parts only)
  • 2 cups Mayonnaise - Use high-quality, full-fat for best creaminess
  • 2 tablespoon Apple cider vinegar - Adds tang
  • 2 teaspoon Sugar - Balances tang and enhances flavor
  • ½ teaspoon Salt - Adjust to taste
  • ½ teaspoon Black pepper - Freshly ground
  • 1 tablespoon Pasta cooking water - Helps emulsify and cling the dressing
  • Parsley - Optional garnish (crushed for final presentation)

Instructions 

  • Cook pasta until soft, about 2 minutes past package directions. Drain and rinse with cold water.
    Soft elbow macaroni draining in a white colander after boiling. Cooled and ready to soak up dressing for creamy Hawaiian mac salad.
  • Let pasta cool fully while you prep vegetables and eggs.
  • Dice carrots, celery, red onion, and green onions. Peel and chop eggs.
  • In a large bowl, whisk mayo, vinegar, sugar, salt, pepper, and 1 tablespoon pasta water.
    Mixing mayo, vinegar, and sugar into a smooth base dressing. Homemade prep step for creamy Hawaiian macaroni salad.
  • Mash 1 egg into dressing for added creaminess.
  • Fold in the cooled pasta gently to coat evenly.
  • Add diced vegetables and chopped egg. Mix gently.
    Mixing final Hawaiian macaroni salad with visible creamy mayo, diced veggies, and soft pasta. Step leading to the finished dish.
  • Chill covered for 2+ hours for best texture and flavor.
  • Garnish with parsley before serving if desired.

Notes

We test everything in our cozy kitchen (with Sprout as the taste-tester!), but nutrition info is just a ballpark figure. For exact numbers; especially if someone’s counting—try using your own ingredients in a nutrition calculator you trust.

Nutrition

Serving: 220g | Calories: 410kcal (21%) | Carbohydrates: 36g (12%) | Protein: 9g (18%) | Fat: 26g (40%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 80mg (27%) | Sodium: 310mg (13%) | Potassium: 140mg (4%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 3200IU (64%) | Vitamin C: 2.5mg (3%) | Calcium: 35mg (4%) | Iron: 1.2mg (7%)