Go Back
+ servings
Hawaiian style macaroni salad in a bowl with serving bowls nearby.

Hawaiian Macaroni Salad

Teri & Jenny
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!
5 from 6 votes
Prep Time 10 mins
Cook Time 8 mins
Chill Time 1 hr
Total Time 1 hr 18 mins
Course Side Dish
Cuisine hawaiian
Servings 6
Calories 343 kcal

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.
    Cooked elbow macaroni in a colander.
  • Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper and stir together.
    The start of making Hawaiian style macaroni salad.
  • In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
    Hawaiian style macaroni salad ingredients in a bowl.
  • Fold together until thoroughly mixed together. Season with salt and pepper.
    Hawaiian style macaroni salad in a bowl.
  • Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.
    Hawaiian style macaroni salad in a bowl with serving bowls nearby.

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
Keyword macaroni salad
Tried this recipe?Let us know how it was!