Menu Enter a recipe name, ingredient, keyword...

Hawaiian Macaroni Salad


Google Ads
Rate this recipe 4.5/5 (12 Votes)


  • Optional Additions:
  • 2 Cups Whole Milk~Divided
  • 2 Cups Mayonnaise~Divided
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1 Pound Elbow Macaroni
  • 1/4 Cup Cider Vinegar
  • 1/4 Cup Yellow Onion, Grated
  • 1/2 Cup Carrot, Peeled and Shredded
  • 1/2 Cup Celery, Finely Chopped
  • 2 Cups Ham, Chopped
  • 1-20 Ounce Can Pineapple Chunks, Drained
  • 1/4 Cup Green Onions, Sliced



Step 1

1.In a small mixing bowl, whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, salt and pepper. Set aside.

2.In a large pot, bring 4 quarts of water to a roiling bowl. Add pasta and 1 Tablespoon of salt to the water and cook the pasta for 15 minutes, until it's fat and very soft. Drain pasta and pour it back into the dried pasta pot. Pour vinegar over pasta and stir until it's evenly distributed and absorbed. Pour pasta into a bowl and cool for 10 minutes. Add the milk and mayonnaise mixture and stir until evenly combined, then cool completely.

3.Add the grated onions, carrots, celery, (ham, pineapple, green onion ~ if using) and the remaining milk and mayonnaise to the pasta and mix until evenly distributed. Cover and refrigerate for at least 1 hour for up to 2 days. Adjust seasoning if necessary and serve.

You'll also love

Review this recipe

Broccoli with Chili Peppers, Cannellini Beans and Macaroni Chicken Fajita Pasta