Hawaiian Macaroni Salad - Carolina Country

Hawaiian Macaroni Salad

3.8/5 rating (11 votes)
Hawaiian Macaroni Salad

Authentic Hawaiian macaroni salad is all about mayonnaise, and a LOT of it! Usually slightly overcooked (to absorb the dressing), it is a staple on their “lunch plates” alongside grilled, fried or teriyaki meats. Enjoy this simple tropical make-ahead side salad this summer!

Need a main dish for your luau? Grill up some Aloha Hula Hot Dogs for a Hawaiian twist on a classic cookout. 


  • 1 pound elbow macaroni
  • ½ cup sweet pickle juice*
  • 1 large carrot, grated
  • ½ large onion, grated
  • 1 small bunch green onions, diced
  • 2½ cups mayonnaise
  • ¾ cup milk
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Cook macaroni per directions plus 2 minutes until soft. Drain. Stir in pickle juice. Cool 20 minutes.

  2. Add carrot and onions. Combine remaining ingredients and mix into macaroni. Chill 4 hours, or overnight (best). If not moist and creamy, stir in more milk at serving time.

Remember, this salad is all about the “creaminess.”

*Vinegar with sugar can be substituted for pickle juice. This is important for mayonnaise absorption into the macaroni.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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3.8/5 rating (11 votes)

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Comments (1)

  • We love this salad and make it a lot. Vegan style of course.

    Carolyn |
    July 15, 2018 |

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