It’s just made in a very unique Hawaiian style. Soft and tender macaroni becomes plump and luscious when drenched in a very unique dressing for hours, so all the delicious flavors absorb into the noodles by the time you serve it… Hawaiian Macaroni Salad is one of my favorites because it’s creamy and packed with savory, sweet, and tangy flavors. It’s the perfect addition to barbecues, summer cookouts, and those festive luaus that Hawaii is famous for. You can find this side dish on every food truck and restaurant menu across the islands, and it’s a must-have with their plate-style lunches. Let me show you how to make classic and authentic Hawaiian Macaroni Salad, so you can bring those island vibes to your next outdoor get-together! Recently I have been drawn towards a lot of Hawaiian classics, like their Kalua Pork, Loco Moco and Hawaiian Style Chicken. One side dish that I found will go well with practically any roast or barbecue style food is this Hawaiian style Macaroni Salad. It’s a very simple and straight forward dish that can feed large crowds. Your guests won’t help but come for another scoop or two. The secret is in its dressing, and some tips and tricks to make it just perfect.
What is Hawaiian Style Macaroni Salad?
Creamy Macaroni Salad is one of the signature iconic side dishes in Hawaii. You will find lots of slight variations of this Mac Salad, from restaurants to food trucks to households. The big bowl of this noodle salad will often times include grated carrots, grated onion or sliced green onions, and sometimes even boiled eggs in the mix. But what is, of course, always a constant is macaroni noodles and their creamy, tangy and sweet dressing concoction. And this dressing is what makes it different from the rest of the macaroni salads.
Why It Is So Popular in Hawaii?
Plate lunches are a staple in Hawaii, offering a cheap and filling meal found at roadside stands, trucks, and restaurants. They typically include proteins like barbecue meats or shredded pork/chicken, served with macaroni salad and white rice. Originating in the 1880s for plantation workers, the concept evolved from bento boxes to compartmentalized paper plates, hence the name “plate lunch.”
Since Hawaii is a cultural melting pot with immigrants from all over, it reflects in their plate lunches. A typical plate lunch might have Japanese style Katsu pork or Chinese char siu-style pork, or Filipino adobo, or very popular local native Hawaiian dishes like Loco Moco, Kalua Pork, or Spam Musubi.
Rice has been a staple of the plate lunch from the beginning. Macaroni salad was added sometime later, when Europeans introduced dry elbow macaroni and mayonnaise to the islands, as something that would appeal to many different palates.
Locals loved macaroni salad as it was affordable, stores well, and is easy to make at home. You will find heaping scoops of their beloved macaroni salad with most of their meals.
Its creamy delicious flavor balances the bold strong flavors of Hawaiian BBQ lunch plates, often loaded with Teriyaki and BBQ sauces.
Ingredient Needed
Elbow Macaroni – Elbow Macaroni is traditional in Hawaiian Macaroni Salad. Saying that any short, small pasta can be used. Apple Cider Vinegar – This is what gives the tang to the macaroni salad. Veggies – Carrots, celery and green onion. Dressing – Mayonnaise (any good quality like Duke’s or Hellman’s), milk, brown sugar, salt and pepper.
How to Make Hawaiian Macaroni Salad
- Make the Dressing: Great tasting macaroni salad starts with a delicious dressing that has the perfect mix of sweet, savory tang. I mix all dressing ingredients in a medium bowl and whisk together until smooth. Then I cover and refrigerate it until needed.
- Boil the pasta: Hawaiian macaroni salad is known for softer macaroni noodles, not al dente, so as to absorb the dressing better. To achieve this, I add an additional 5 minutes to the cooking time mentioned on the package. I bring a large pot of salted water to a rolling boil. Then I add macaroni and cook until very soft, but not mushy, about 10 to 12 minutes.
- Soak up the cooked macaroni with apple cider vinegar: I drain and return the pasta to the pot, and immediately toss with vinegar. I cover and let it cool for 10 minutes.
- Dress the salad and add the vegetables: I add half of the dressing to the cooked pasta and stir it well to coat the macaroni. Then, I cover it for another 20 minutes so the pasta can soak up the dressing. After that, I add the remaining dressing, along with green onions, celery, and grated carrot, and stir everything together. Finally, I taste it and adjust the seasoning with salt and pepper as needed.
- Chill it in refrigerator: I cover the salad and chill it in the refrigerator for at least 2 hours before serving. When it’s time to serve, I gently stir it to make sure all the flavors are well combined.
Alpana’s Tips
I boil the pasta in well-salted water for a bit longer than what’s instructed on the packet. This makes the noodles tender and absorb the dressing perfectly, making the salad super delicious. I add apple cider vinegar to the drained hot noodles immediately, so it absorbs well into the noodles, giving a great tang to the salad. For a creamier salad, I reserve some of the dressing and add it right before serving. This gives the salad an extra creamy texture and ensures every bite is full of flavor. I always use good quality mayonnaise, specifically Duke’s.
Variations
Serving Suggestions
Hawaiian macaroni salad pairs perfectly with grilled meats, braised meats and all kinds of barbecues. It’s a pure comfort food along with rice in their plate lunches. I serve it with Loco Moco, huli huli chicken, Hawaiian style kabobs, sliders, Hawaiian Shoyu Chicken, or smoked ribs. We loved it with Kalua Pork. It goes great with Asian inspired meals like Katsu, char sui pork or Teriyaki Chicken. Serve this Hawaiian style Mac Salad with anything that you would normally serve regular macaroni salad with from Pork Chops to Shish Kebab. The next time you’re cooking BBQ, the next time you’re invited for a potluck, or the next time you are having a Hawaiian style luau party, make a giant batch of this Hawaiian Macaroni Salad. People will notice the difference, and will wonder why it’s so much more creamy and delicious than what they’re used to. I have a feeling that you’ll love my macaroni salad, Hawaiian style, so much that you will come back to it again and again. This one is a sure keeper for all your future get togethers and parties.
Hawaiian Macaroni Salad, on our Gypsy Plate… enjoy!
Try these other great cookout sides!Rainbow Pasta SaladMexican Street Corn SaladMediterranean Quinoa SaladCreole ColeslawCowboy CaviarPeach SalsaChakalaka
