I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time!
Ours is extra special because we add a small scoop of canned tuna into our mac salad, giving it an extra special, delicious flavor. Trust us, it’s the key ingredient in our simple and very delicious Hawaiian macaroni salad!
How to Make Hawaiian Macaroni Salad
Ingredients
Process
- Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
- Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper.
- Stir together.
- In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
- Fold together until thoroughly mixed together. Season with salt and pepper. Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.
Tools You Will Need
Why Add Tuna?
I know the addition of canned tuna might sound strange, but it adds a really nice touch of savory, delicious yet subtle umami flavor to the overall dish – without making the macaroni salad taste fishy at all (I promise!). It’s what makes our Hawaiian macaroni salad truly special!
Variations for our Hawaiian Macaroni Salad
- If you want a more authentic version, you can omit the celery and red onion and grate the carrot instead.
- Sometimes I like to add bonito flakes, instead of tuna, to the mayo mixture for an even more savory and umami flavor. If replacing the tuna for bonito flakes, just add 1 1/2 teaspoons.
- You can swap out the mayo for Kewpie, which is a Japanese mayonnaise. It has a richer, more eggy and slightly sweeter flavor than American mayonnaise and is delicious!
- For a vegan version, replace the mayonnaise with veganaise and either omit the tuna or replace it with a tuna alternative.
Healthier Macaroni Salad
Yes, there’s a lot of mayo in this recipe. It’s what makes the salad extra creamy and delicious, but if you’re looking for a healthier version you can sub some or all of the mayo with plain greek yogurt or some whipped cottage cheese!
Make Ahead Instructions
Our macaroni salad can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. If making ahead of time, reserve 2/3 cup of the may mixture and fold it into the macaroni salad before serving.
What to Serve with Hawaiian Macaroni Salad
The creamy side dish goes really well with a variety of dishes. Some of our favorite dishes to serve our mac salad with are:
- Hawaiian Style Crispy Garlic Butter Shrimp
- Spicy Honey Butter Air Fryer Wings
- Mango Habanero Glazed Spare Ribs
- Crispy Grilled Pork Belly
- Sticky Hoisin Oven Baked Ribs
- Lamb Kabobs
- Chicken Satay
More Delicious Side Dishes You Will Love
Hawaiian Macaroni Salad
INGREDIENTS
- ½ pound elbow macaroni
- 1 small carrot peeled and diced
- 1 celery stalk trimmed and diced
- 2 tablespoons finely diced red onion
- 1 1/2 cups mayonnaise
- 2 1/2 tablespoons canned tuna drained
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
INSTRUCTIONS
- Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
- Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper and stir together.
- In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
- Fold together until thoroughly mixed together. Season with salt and pepper.
- Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.