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Supercreamy Hawaiian-style macaroni salad gives off major chill summer vibes on your table. Soft pasta, punchy mayo, crunchy veggies, and finely chopped eggs all come together. This comfort food brings laidback aloha energy to any cookout, picnic, or party spread. It’s a breeze to toss together, fills you up, and seriously, everyone will love it.
The first time I mixed up this salad was for a backyard bash, and now it’s a must every friends-night. Even folks who squint at pasta salad always end up asking how to make it. We make this on repeat.
Ingredients
- Elbow macaroni: These noodles stay nice and sturdy, so grab a brand that keeps a little bite.
- Hard boiled eggs: They keep the salad velvet-smooth. Mush one with a fork and dice up the other for spoonfuls of rich flavor.
- Carrots: For sweet crunch and a pop of color. Fresh and crisp carrots do the trick.
- Celery: Grab crisp, fresh stalks—they add some fun texture and a yummy savory kick.
- Red onion: This is optional, but if you want some zip and color, a quick soak in water makes the flavor gentler.
- Green onions: Stick to the pale and light green bits—they freshen everything up with a mild bite.
- Mayonnaise: Go for the full-fat, good stuff for max silkiness. Fewer weird ingredients the better.
- Apple cider vinegar: Adds bright tang. Unfiltered is best if you have it.
- Sugar: Balances out the sharp stuff. Add just a little at a time, and always stir it in right before mixing.
- Salt: Freshly ground is perfect for depth. Taste and add as you go.
- Black pepper: Sprinkle it freshly cracked for that little something extra in the dressing.
- Reserved pasta water: Toss a splash in to help everything blend.
- Parsley: Use this fresh and flat-leaf if you want extra color or garnish—nice but not a must.
How to make it
- Get it chilled:
- Cover the salad and stick it in the fridge at least a couple hours (overnight's best). That lets all those tastes marry and keeps things creamy.
- Time to finish and serve:
- Right before you dish it up, sprinkle over some fresh chopped parsley for brightness. Spread out the salad in a shallow bowl so it stays loose and airy.
- Add the veggies and eggs:
- Toss in all the chopped veg and diced egg. Fold everything in easy, using a big spoon or spatula. You want it mixed but not smashed up.
- Mix pasta with dressing:
- Once the macaroni's fully cool, stir it gently into your creamy dressing. Stop when everything looks well coated—that keeps it light.
- Make your dressing:
- In a big bowl, whisk mayo, vinegar, sugar, salt, pepper, and a little pasta water together. Stir in that mashed egg at the end for the smoothest texture.
- Chop eggs and veggies:
- While the pasta chills, peel and smash one egg, chop the other. Dice carrots, celery, onions, and green onions small. It all helps the salad feel fancy.
- Cook your noodles:
- Boil elbow macaroni in salty water about 2 minutes longer than the package says. They need to end up soft and able to soak up flavor. Once they're ready, rinse under cold water to stop the cooking. Drain super well and cool them down.
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The real trick is those eggs swirled into the sauce. That’s what makes it pulse-with-a-fork creamy, tying everything together. We tried to cut back on eggs once, and everyone kept wondering why it felt flat. Even my kid sneaks forkfuls from the fridge before it’s really ready—it’s just too tasty.
How to store it
This macaroni salad will stay good in the fridge in an airtight box up to four days. Give it a gentle toss before serving. If it starts to get dry, just splash in a little milk or another spoonful of mayo to bring back that soft texture.
Swap ideas
- No celery? Chopped bell pepper brings sweet crunch instead.
- You can swap in some Greek yogurt for the mayo—just don't go all in or it won't taste the same.
- If you like heat, whisk in a little mustard to the dressing for an extra kick.
How to serve it
On Hawaii, they usually pile up this salad next to grilled chicken, salmon, or even roast pork. It also shines with BBQ sausage or as part of any summertime spread. The colder it is, the better it tastes, especially with fish or meats.
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Backstory
Macaroni salad made it to Hawaii with American newcomers and quickly became an everyday favorite. Over time, islanders gave it their own spin. Now you’ll see it everywhere in classic ‘plate lunches.’ It’s mild, creamy, and matches perfectly with zingy mains, especially in the hot weather.
Frequently Asked Questions
- → How does this Hawaiian macaroni salad get extra creamy?
What really makes it creamy is good mayo, a bit of smashed up boiled egg, and saving some of the pasta water to stir into the dressing. That helps everything stick together.
- → How long should you stick the macaroni salad in the fridge?
At least a couple hours. Letting it chill helps the flavors pop and the texture gets just right.
- → What's the best mix of veggies for this?
Chop up some carrots, celery, red onion, and maybe slice a green onion—those add crunch and color.
- → Can you tweak the salad and mix in other stuff?
Totally! Add chopped pickles or corn if you feel like it. Sprinkling over fresh herbs such as parsley works great too.
- → Is it okay to make this salad ahead of time?
Yep, actually letting it sit in the fridge makes it taste even better. It’s perfect to prep a day before.
- → How do you keep the pasta nice and soft?
Boil the macaroni a couple minutes extra so it’s super tender, then cool it off under cold water and let it chill out until it’s fully cooled.