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!
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.
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.