📝 About This Recipe
A cornerstone of the iconic Hawaiian Plate Lunch, this macaroni salad is a creamy, tangy, and slightly sweet masterpiece that defines island comfort food. Unlike its mainland cousins, this version features overcooked pasta that absorbs a signature vinegar splash, resulting in a unique, soft texture and deeply seasoned flavor. It is the essential cooling companion to smoky Kalua pork or savory Huli Huli chicken, bringing a taste of aloha to any table.
🥗 Ingredients
The Pasta Base
- 1 pound Elbow Macaroni (dry weight; do not use whole wheat)
- 2 tablespoons Apple Cider Vinegar (to be applied while pasta is hot)
- 1 tablespoon Kosher Salt (for boiling water)
The Signature Dressing
- 2.5 cups Best Foods or Hellmann's Mayonnaise (must be full-fat for authenticity)
- 1/2 cup Whole Milk (plus more if needed to loosen)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 teaspoon Brown Mustard (adds a subtle depth)
- 1 teaspoon Freshly Cracked Black Pepper (coarse grind is best)
- 1/2 teaspoon Sea Salt (to taste)
The Crunch and Color
- 1 cup Carrots (peeled and finely shredded)
- 1/2 cup Sweet Onion (grated or very finely minced)
- 2 stalks Celery (finely diced)
- 3 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add the tablespoon of kosher salt.
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2
Add the elbow macaroni and cook for about 12-15 minutes. You want the pasta to be softer than 'al dente'—it should be slightly overcooked and fat so it can absorb the dressing.
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3
Drain the pasta thoroughly in a colander, but do not rinse it with cold water.
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4
While the pasta is still steaming hot, transfer it to a large mixing bowl and drizzle the 2 tablespoons of apple cider vinegar over it. Toss gently to coat.
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5
Allow the macaroni to cool for about 15-20 minutes at room temperature until it is no longer steaming.
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6
In a separate medium bowl, whisk together the mayonnaise, milk, sugar, brown mustard, and black pepper until smooth and creamy.
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7
Add the shredded carrots, grated onion, and diced celery directly to the cooled macaroni.
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8
Pour about three-quarters of the dressing over the macaroni and vegetables. Fold gently with a rubber spatula until every noodle is submerged.
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9
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is much better for flavor development.
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10
Before serving, check the consistency. The pasta will have absorbed much of the liquid. Add the remaining dressing and an extra splash of milk if it looks too dry.
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11
Garnish with the sliced green onions and a final crack of black pepper.
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12
Taste one last time and add a pinch more salt or sugar if needed to balance the creaminess.
💡 Chef's Tips
Always use Best Foods or Hellmann's mayonnaise; using a different brand or 'salad dressing' like Miracle Whip will completely change the flavor profile. Do not skip overcooking the pasta; the slightly 'blown out' noodles are the secret to the authentic soft texture found in Hawaii. Grating the onion instead of dicing it allows the onion juice to permeate the entire salad for a more uniform flavor. If you are making this a day in advance, keep a little extra mayo and milk on hand to refresh the salad right before serving, as the pasta continues to soak up moisture.
🍽️ Serving Suggestions
Serve alongside Kalua Pork and two scoops of white rice for a traditional Hawaiian Plate Lunch. Pairs beautifully with grilled Huli Huli Chicken or Teriyaki Beef skewers. Excellent as a cooling side for spicy BBQ ribs or Buffalo wings. Serve with a cold glass of POG (Passion-Orange-Guava) juice or a crisp lager to cut through the creaminess.