Hawaiian Macaroni Salad

nibbleboard.com/recipes/hawaiian-macaroni-salad

Ingredients

Instructions

1. Bring a large pot of generously salted water to a boil. Add elbow macaroni and cook 2-3 minutes past the package directions until very soft and tender — you want them slightly overcooked.
2. Drain macaroni in a colander and rinse under cold water until completely cool. Drain well, shaking off excess water, and transfer to a large bowl.
3. Sprinkle apple cider vinegar over the warm pasta. Add shredded carrots and grated onion (if using). Toss everything together until well combined.
4. Refrigerate the pasta mixture for 15 minutes to let it cool and absorb the vinegar.
5. Whisk together mayonnaise, milk, sugar, salt, and pepper in a small bowl until smooth.
6. Pour the dressing over the chilled pasta and fold gently until every noodle is evenly coated.
7. Cover tightly and refrigerate for at least 4 hours, or overnight for the best flavor.
8. Stir gently before serving. Add 1-2 tablespoons of milk if the salad has thickened too much. Garnish with sliced scallions if desired.

Nutrition per Serving

Chef Tips

• Use Best Foods or Hellmann's mayo — it's the authentic choice and the flavor really matters here. Miracle Whip or lighter mayos will taste completely different.
• Overcooking the pasta is not a mistake — Hawaiian mac salad is supposed to be soft and tender, not al dente. The noodles absorb the dressing better this way.
• Adding vinegar to warm pasta is the secret step most people skip. It seasons the noodles from the inside out and adds that signature tang.
• The salad thickens as it sits because the pasta absorbs the dressing. Always stir in a splash of milk before serving to bring back the creamy consistency.
• Make it the night before any BBQ or potluck — this salad genuinely tastes better after sitting overnight in the fridge.

Storage

Store in an airtight container in the refrigerator for up to 5 days. The flavor continues to develop over the first 24 hours.