Hawaiian Macaroni Salad
A rich and creamy Hawaiian Macaroni Salad recipe that only requires a handful of ingredients and couldn't be easier to make! It's a delicious side dish that pairs so well with so many different dishes, like Carne Asada, Bulgogi, and BBQ Beef Brisket!
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.
Notes
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, like Good Catch.
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.
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.
Nutrition
Calories: 343kcalCarbohydrates: 30gProtein: 7gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 14mgSodium: 203mgPotassium: 144mgFiber: 2gSugar: 2gVitamin A: 1723IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!