Hawaiian Macaroni Salad is a comfort food classic that brings the taste of the islands to your table—only this version gets a wholesome twist. I brighten up the dish by replacing the typical mayo-heavy portion with smooth Greek yogurt, preserving the beloved creamy, tangy taste while reducing the calorie count. The result? A super satisfying, ultra-creamy mac salad that’s still true to its roots but feels a little more everyday-friendly. Whether you’re grilling in the backyard, packing a picnic, or just looking for a fresh, flavorful side for a weeknight dinner, this Hawaiian Macaroni Salad is always a crowd-pleaser.
What You’ll Need
- Mayonnaise – Still the base for that classic creamy texture, but I use less to keep it lighter.
- Greek Yogurt – Provides a creamy texture and tangy flavor, with fewer calories than mayonnaise.
- Apple Cider Vinegar – A splash gives that signature tang and balances the richness.
- Carrots – A must-have for crunch and a hint of sweetness.
- Green Onion – Optional, but I love the flavor it adds.
- Sugar – Just a touch to round out the flavors—Hawaiian-style always leans slightly sweet.
- Elbow Macaroni – Cooked a bit soft so it soaks up all that creamy dressing.
How to Cook Hawaiian Macaroni Salad
Cook the elbow macaroni just until tender—don’t overdo it. Aim for a softness that doesn’t compromise their structure. Follow the package directions, then drain and rinse the pasta well. Yes, rinse! I don’t always recommend it, but here, it’s key. It cools the noodles down and washes off that extra starch, so they don’t get gummy later.
In a medium bowl, whisk together mayonnaise, a little Greek yogurt (I like the tang it adds), apple cider vinegar, milk, and just a touch of honey for balance. The aim is a smooth, slightly tangy dressing that coats the noodles perfectly.
Once the pasta has cooled completely, fold in the dressing using a rubber spatula. Be gentle here—Hawaiian mac salad is all about that soft, nostalgic texture, and you don’t want to break up the pasta.
Next, stir in finely shredded carrots and a bit of grated onion. I usually go light on the onion so it doesn’t overpower, but feel free to adjust to your taste. Stir it thoroughly, then add salt and pepper to taste. Don’t be shy with the salt—it really brings everything together.
Let it chill in the fridge for at least a few hours before serving (overnight is even better). This helps the flavors meld and allows the dressing to soak into the noodles.
Optional: sprinkle with a little chopped fresh parsley before serving. Not traditional, but I find it adds a pop of color and a touch of freshness.
This dish is simple, but when done right, it’s incredibly satisfying—creamy, cool, and comforting with just the right amount of sweetness and tang. Perfect alongside grilled meats, kalua pork, or just eaten by the spoonful straight from the bowl.
Variation Ideas
Hawaiian Macaroni Salad is all about comfort, and just like many island-style dishes, it’s open to a little creativity depending on what you’ve got on hand or what you grew up eating.
- Mac & Potato Combo – This one’s a local favorite for good reason. It’s a half-and-half mix of elbow macaroni and tender diced potatoes. You get the creamy richness of mac salad with the hearty bite of a classic potato salad. It’s kind of the best of both worlds, and it’s especially great for big gatherings.
- Add-ins to Make It Your Own – Don’t be afraid to toss in some extras! A handful of frozen peas or a can of tuna can really round it out, especially if you’re making it a meal on its own. Growing up, I always saw versions with shredded carrots or even a little bit of chopped boiled egg. Some people enhance the flavor by adding a splash of shoyu (soy sauce) to bring out a richer, umami taste.
The beauty of Hawaiian mac salad is in how personal it can be—every family has their twist, and honestly, that’s part of what makes it so special.
Hawaiian Macaroni Salad Recipe
Ingredients
- 1 pound elbow macaroni
- 4 teaspoons apple cider vinegar (adds just the right tang)
- ½ cup shredded carrot (for a subtle sweetness and color)
- ½ cup finely chopped onion (I like to mince it super small so it blends right in)
- 1 cup real mayonnaise (go full-fat for that classic creamy texture)
- 1 cup plain Greek yogurt (keeps it creamy but lightens it up a bit)
- 2 tablespoons nonfat milk – If it’s too thick, stir in a little extra
- 2 teaspoons honey (just a hint to balance everything out)
- Use salt and freshly ground black pepper, according to preference.
- 2 tablespoons chopped fresh parsley (totally optional, but adds color and a fresh finish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until just past al dente—about 1–2 minutes longer than the package says. You want it to be tender, but not too soft.
- Rinse and Cool: Drain the cooked macaroni and rinse with cold water to stop the cooking. Let it cool to room temperature, or chill in the fridge.
- Make the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, milk, honey, and apple cider vinegar until smooth and creamy.
- Mix Dressing with Pasta: Pour the dressing over the cooled macaroni. Gently stir with a spatula until the pasta is thoroughly coated.
- Add Veggies: Fold in the shredded carrots and chopped onion. Season with a little salt, if desired.
- Chill Before Serving: Cover and refrigerate for at least 2 hours (or overnight) to let the flavors come together.
- Serve: Stir gently before serving. Enjoy chilled as a classic Hawaiian-style side dish!
