Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.

 
When I travel to Hawaii, I get Macaroni Salad every chance I get. And there are a lot of chances to get macaroni salad because they eat it with just about everything.
It’s pure simple comfort food and unless you have a total aversion to mayonnaise, there’s no reason not to love it.
This recipe only uses a handful of ingredients you are sure to have on hand: macaroni, mayonnaise, milk, apple cider vinegar, onion, carrot, salt, pepper, and garlic powder. You can dress it up from there by adding diced ham, peas, chopped pineapple, or bacon. There are tons of options for customizing it.

  Tips for making Hawaiian Macaroni Salad:

Do not overcook your pasta. You want it just slightly al dente becasue it will end up soaking up some of the dressing and if you overcook it it will turn to mush.
The mayonnaise is the key to a really good Hawaiian Pasta Salad. Be sure to use a good quality one like Hellman’s or Duke’s.
This macaroni salad tastes better if it is refrigerated for at least 2 hours. The pasta will soak up some of the mayonnaise mixture, so I like to reserve 1/2 a cup of it to mix in right before serving to ensure it is really creamy.

These are great recipes to serve Macaroni Salad with:

Oven-Barbecued Beef Brisket
Crock Pot Ribs
Southern Fried Pork Chops

Hawaiian Macaroni Salad

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