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The Iconic Plate Lunch Staple: Hawaiian Macaroni Salad

My Mom was born and raised in Honolulu, where Macaroni Salad is absolutely ICONIC. Aside from rice, it’s probably the most popular side dish on the islands.

Ever since we started sharing more local-style Hawaiian recipes here on PWWB, it’s been one of our most highly requested recipes. Needless to say, I’m so excited to finally share it with you today!

A close up of mac salad in a white serving bowl garnished with extra grated carrot and thinly sliced green onion. A wood serving spoon rests inside the bowl.
Mom’s mac salad is a PWWB reader favorite – it’s so creamy, so easy to make, and perfect for any occasion!

Mom’s Hawaiian mac salad is super creamy, super satisfying, and super special – practically everyone begs for the recipe after they try it but it does stray from tradition slightly in 2 ways:

EXTRA SPICES. Mom uses the littlest bit of paprika and (optional) turmeric, which creates an eye-catching orange hue. We’re obsessed with the extra flavor they provide!

AL DENTE PASTA. While classic Hawaiian macaroni salad is made with well-cooked, soft, and tender noodles, Mom’s uses al dente elbow macaroni for a satisfying bite.

It’s an amazing shareable side dish to bring to a potluck, serve at a cookout with friends, or to enjoy with a Hawaiian-style plate lunch. A true taste of Hawai’i at home! 🤙🏼

I can’t emphasize this enough – mac salad is absolutely iconic in Hawaii. It’s a staple of the plate lunch, an affordable meal that traces back to the plantation fields of the early 1900s.

Native Hawaiians and migrant laborers from Japan, Korea, and China often packed lunches of meat dishes from their homeland alongside a scoop of white rice. It was hearty, cheap, and good fuel for a day’s work.

Teriyaki grilled chicken and mac salad served in a styrofoam container to create a Hawaiian plate lunch. The containers sit atop a peach colored textured surface with a blue linen placed underneath. They are surrounded by a small wooden pinch bowl filled with kosher salt, a white plastic fork, bottles of Kona Light beer, loose thinly sliced green onions and a beer cap. The plate at center has a white plastic fork resting alongside.
Macaroni salad is an iconic Hawaiian side dish and a plate lunch staple. If you’ve never tried it, you’re in for such a treat!

It’s said that Hawaiian macaroni salad made its way onto the plate lunch once Europeans introduced dry elbow macaroni and mayonnaise to the islands. Locals quickly adopted these ingredients because they were affordable, not perishable (unlike a potato salad), and easy to make at home. It’s also a creamy palate cleanser that balances a variety of salty, sweet, boldly spiced proteins.

There are lots of different mac salad variations. I’ve tried recipes that use a blend of potatoes and macaroni, while others mix in ingredients like hard-boiled eggs. But the 2 things that you’ll always find in a Hawaiian macaroni salad recipe are 1. Elbow macaroni and 2. Best Foods Mayonnaise.

Today, restaurants and street vendors always serve plate lunch with a generous scoop of macaroni salad along with meat and rice. Everything is better with a side of mac salad!

Key Ingredients

Dry elbow macaroni, carrot, Hellman's Real Mayonnaise, granulated sugar, garlic powder, onion powder, paprika, turmeric, cayenne pepper, kosher salt, and ground black pepper are arranged on a peach colored textured surface. this Recipe for Later!
You need just a few simple ingredients to make this mac salad recipe – dry elbow macaroni, grated carrot for color and texture, a tiny bit of granulated sugar to balance out the richness, and a few choice spices.

Mom likes to use Lawry’s seasoned salt in her mac salad, which is not traditional but we think it’s the secret ingredient that makes her recipe so special and crave-worthy. I don’t stock my kitchen with Lawry’s, so you’ll see this mac salad recipe uses a blend of garlic powder, onion powder, paprika, and optional turmeric and cayenne pepper to replicate its spiced flavor.

The one ingredient that is an absolute non-negotiable in this Hawaiian mac salad recipe is mayonnaise – specifically Best Foods Mayonnaise (or Hellman’s if you live in the Midwest or on the East Coast). Since there’s nowhere to hide in such a simple dish, skimping on quality mayonnaise impacts both the flavor and texture of mac salad. Folks completely swear by it in Hawaii!

Need vegan macaroni salad? ⇢ Simply use your favorite vegan mayonnaise instead! I’m a big fan of Sir Kensington’s Vegan Mayo.

Mom’s Mac Salad Must-Haves

How to Make Mom’s Mac Salad

Aside from its flavor and creaminess, the reason you’ll love Mom’s Hawaiian mac salad recipe is because it’s SO simple – it comes together with 3 simple steps in 30 minutes or less, with just 2 dishes to wash!

A woman's hand pours dried macaroni pasta from a clear glass bowl into the boiling water. A creamy yellow oven mitt and a white colander rest behind the pot of water with white subway tile in the background.
For perfectly al dente pasta, check for doneness a few minutes earlier than the indicated “al dente” cook time on the package.
Al dente macaroni pasta fills a large white colander that rests inside of a large white double handle pot to drain. The pot sits atop a peach colored textured surface and is surrounded by a creamy yellow colored oven mitt and a small wooden pinch bowl filled with kosher salt.
After draining, rinse the pasta with cold water to prevent it from continuing to cook and to help it maintain its al dente bite.
1

Boil the pasta. Bring a large pot of salted water and cook your macaroni to al dente. Classic Hawaiian macaroni salad is made with very tender noodles, so this is not especially traditional but I prefer the little bit of texture al dente pasta adds. Once cooked, drain the pasta, rinse with cold water, and set aside.

Why? ⇢ While I don’t typically condone rinsing cooked noodles, pasta salad is the exception. Rinsing the pasta shocks the macaroni, preventing it from continuing to cook and wilting the other ingredients in the mac salad.

Cooled al dente macaroni pasta, grated carrot, mayonnaise, sugar, garlic, powder, onion powder, paprika, turmeric, & cayenne pepper are added to a large clear glass mixing bowl. The bowl sits atop a peach colored textured surface.
Once the pasta has been cooked, drained, and rinsed, add in the remaining ingredients and spices.
Mixed Hawaiian macaroni salad in a large clear glass mixing bowl with a white spatula resting inside. The bowl sits atop a peach colored textured surface.
Toss, toss, toss until combined for an easy side dish!
2

Assemble the Hawaiian macaroni salad. Combine grated carrot, Best Foods Mayonnaise, sugar, and spices to a large bowl, then add the cooled elbow macaroni. Season with salt and ground black pepper, then stir to combine until every piece of macaroni is coated evenly.

3

Serve immediately. I love to add some finely sliced green onions or chives to a bowl of Hawaiian mac salad for a little pop of extra color before serving. Enjoy right away once prepared!

A close up of Hawaiian mac salad in a white serving bowl with a wood serving spoon inside. The mac salad has been garnished with extra grated carrot and thinly sliced green onion.
Garnish with extra grated carrot, thinly sliced green onion, or chives for a pop of color and fun presentation.

Serving Suggestions

Hawaiian macaroni salad pairs perfectly with boldly spiced stews, braised meats, grilled meats, and more. This includes many of the Japanese, Korean, and Chinese meat dishes commonly found in the classic plate lunch.

In my family, we serve a big scoop of mac salad alongside Calrose rice with our other favorite local-style dishes, like savory-sweet Shoyu Chicken, smoky Kalua Pig, and fall-apart tender Kalbi Short-Ribs.

Beyond plate lunch, Hawaiian macaroni salad is a great side dish for any occasion. It’s a deliciously fun way to mix things up when you would traditionally serve pasta salad – with burgers, hot dogs, or at your next potluck.

A close up of a Hawaiian plate lunches served inside of a styrofoam containers. The containers sit atop a peach colored textured surface with a blue linen placed underneath. The lunches are surrounded by bottles of Kona Light beer, loose thinly sliced green onions and a beer cap. The plate at center has a white plastic fork resting alongside.
Serve alongside your favorite savory protein or BBQ staples to balance out the richness – a natural palate cleanser!

I can’t wait for you to try Mom’s Hawaiian Mac Salad recipe. If you do, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡

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A bowl of creamy macaroni salad with sliced green onions and grated carrots, served with a wooden spoon on a yellow tiled surface.

Mom’s Hawaiian Mac Salad (25 Minutes!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 4-6 1x
  • Category: Pasta Recipes, Side Dish Recipes
  • Method: Stovetop
  • Cuisine: American, Hawaiian
  • Diet: Vegetarian
Print Recipe

Description

Few local-style Hawaiian dishes are more iconic than mac salad! My Mom (born and raised in Honolulu) makes the best Hawaiian Macaroni Salad this side of the Pacific.

Her easy recipe folds perfectly cooked pasta into a creamy mayonnaise dressing with grated carrot and fragrant spices – an ideal side dish for a classic plate lunch, summer cookouts, potlucks, and so much more.

Simple, perfect comfort food, guaranteed to broke da mouth! 😁🌺🤙🏼 Naturally vegetarian and dairy-free, easily gluten-free and vegan.

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Ingredients

Scale
  • 8 ounces dry elbow macaroni or short pasta of choice
  • 1 medium carrot, peeled as desired and grated
  • 1 cup Hellman’s Real Mayonnaise (also known as Best Foods Real Mayonnaise in Hawaii and on the West Coast)
  • 1 teaspoon granulated sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • optional: ¼ teaspoon turmeric
  • optional: up to ¼ teaspoon cayenne pepper
  • kosher salt and ground black pepper

Instructions

  1. Boil the macaroni: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. Drain the pasta, rinsing with cold water, and set aside.A metal colander filled with cooked elbow macaroni sits on a yellow tiled surface. Steam rises gently from the pasta, indicating it was recently drained.
  2. Assemble the macaroni salad: Add cooled elbows to a large mixing bowl with the grated carrot, mayonnaise, sugar, garlic powder, onion powder, paprika, turmeric (if using), and cayenne (if using). Season with 1 teaspoon kosher salt and ground black pepper, as desired. Stir to combine, seasoning with additional spices and/or salt as needed.
  3. Serve immediately, garnished with finely sliced green onions or chives as desired. In Hawaii, mac salad is often served plate lunch-style, alongside rice with local favorites like shoyu chicken, kalua pig, teriyaki beef, kalbi, etc. Enjoy!A bowl of creamy macaroni salad garnished with sliced green onions, surrounded by plates of shredded meat, lettuce, and grilled food on a yellow tiled table.

Equipment

Notes

  • Dietary Restrictions: As written, this Hawaiian macaroni salad recipe is naturally vegetarian and dairy-free. With a few quick and simple swaps, you can also make it…
    • Gluten-free macaroni salad: Simply swap the macaroni with your gluten-free pasta of choice. Be sure to cook according to package directions to achieve the perfect al dente bite.
    • Vegan macaroni salad: Simply swap the mayonnaise with your favorite vegan mayonnaise. I’m a big fan of Sir Kensington’s Vegan Mayo, which is made with aquafaba (chickpea cooking liquid) and has seriously amazing flavor and texture.
  • Make-Ahead and Storage: This Hawaiian mac salad is best served immediately upon dressing (see Meal Prep tips, below, for a better make-ahead plan), though leftovers will keep for up to 3 days. Store the leftover macaroni salad in an airtight container in the refrigerator.
  • 10-Minute Meal Prep: If you’d like to do a little prep in advance to help cut down on the active prep time when toss together your mac salad, go ahead and boil + season the pasta:
    • Boil the macaroni according to Step 1 of Recipe Directions, above. Toss rinsed and cooled pasta with grated carrot, sugar, and all listed spices. Store in an airtight container in the refrigerator for up to 1 week. To serve, simply fold in the mayonnaise – easy! (10 minutes active prep)

Nutrition

  • Serving Size:
  • Calories: 399
  • Sugar: 2.4 g
  • Sodium: 346 mg
  • Fat: 28.1 g
  • Saturated Fat: 4.4 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 30.8 g
  • Fiber: 1.7 g
  • Protein: 5.5 g
  • Cholesterol: 15.4 mg
Mac salad in a white serving bowl with a wood serving spoon inside. The pasta salad is garnished with extra grated carrot and thinly sliced green onion. The serving bowl sits atop a peach colored textured surface with a blue linen placed underneath. It is surrounded by a small white bowl filled with thinly sliced green onion and a small wooden pinch bowl filled with kosher salt.

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