Macaroni salad is great for making ahead of time and eating as needed. I always love to make a big batch and take it to barbecues and pot lucks when we go. This Hawaiian style Macaroni salad is a tasty twist on the traditional macaroni salad. Make ahead and enjoy as lunch or a side dish through out the week. Make sure to keep refrigerated though!



Yields: 8 servings

Prep time: 30 minutes | Cook Time: 10 minutes


1 pound elbow macaroni

½ cup apple cider vinegar

2 cups mayonnaise, divided

2 cups whole milk, divided

1 tablespoon brown sugar

1 ½ teaspoons salt

2 teaspoons freshly ground black pepper

1 bunch scallions, sliced thin (about 5-7 scallions)

1 ½ cups shredded carrot

1 ½ cups minced celery


1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft (10-12 minutes). Drain, return to cooking pot immediately and toss with apple cider vinegar. Allow macaroni to cool for 10 minutes.

2. In a large bowl, whisk together 1 cup of the mayonnaise, 1 ½ cups of the whole milk, the brown sugar, salt, and pepper.


3. Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.


4. Once cool, fold in the chopped scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and ½ cup whole milk and pour over macaroni salad. Toss well to coat. Add additional salt and pepper to taste.

5. Chill in the refrigerator until cold.

This macaroni salad has a slightly tangy and sweet flavor. I have been told it’s a staple in Hawaiian-style box lunches or plate lunches.

Have you tried this recipe before? What did you think?


  1. Alexa Nernberg says

    Yummy! A great Spring and Summer salad. I might add some well-drained pineapple too. Thanks for sharing.

  2. cottagebunny says

    What a nice surprise to find this macaroni salad with that amazing dressing!!! I can't wait to try this because it's different that the norm and this is one of my favorite salads.

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